Spicy Peanut Chicken Potsticker Dumplings & Ugly Delicious
If you follow me on Instagram you would know that I’ve been raving about Netflix’s new show called “Ugly Delicious“. It is hosted by David Chang, of Momofuku restaurant fame who asks uncomfortable questions surrounding the history of popular dishes that are taken for granted. Each episode explores culture, politics, elitism and racism in society and the meaning that we place on food. I highly recommend this series, not only for the delicious food but a different perspective on what we eat.
Inspired by an episode of this series, I was on a quest for dim sum. It would have been easier to go to a restaurant and order them, but I actually wanted to learn how to make these little pockets of joy and the following adventure ensued!
Since I am not experienced enough to come up with my own recipe, I found this one from Dumpling Sisters and I am so grateful for it. Internet recipes can be a hit or miss, but these were a definite hit. I used chicken instead of pork and added peanuts and spring onion with minor adjustments.
I made sure to take lots of pictures so you can see each step of the process below!
Recipe – Spicy Peanut Chicken Potstickers
You can find the original recipe here. I used the recipe for the dough and filling with a few exceptions.
- 300g cake flour
- 220ml boiling water
- 3 chicken breasts, minced
- handful of toasted peanuts, roughly chopped
- 1 green chilli, finely sliced
- 1/2 tsp bicarbonate of soda
- 1 tsp corn flour
- 1.5 tsp salt
- 1 tsp sugar
- pinch of white pepper
- 3 Tb cold water
- 1 Tb rice vinegar
- 2 Tb soya sauce
- 2 Tb sesame oil
- 2 spring onions, finely sliced
- 1 tsp ginger, finely chopped
- 1 clove garlic, finely chopped
Step 1 – To make the dough, pour boiling water into the flour. Use chopsticks to mix the water in as it would be too hot to do by hand. Once all the water has been incorporated, turn the dough out onto your work surface.
Step 2 – Knead the dough for 10 minutes until it is a smooth ball.
Step 3 – Divide the mixture into two
Step 4 – Using your thumb, make a hole in the centre of each dough ball and form two bagel shapes. Cover and rest for 20 minutes.
Step 5 – Cut each bagel in half, so they form sausage shapes.
Step 6 – Cut each half into 4 pieces.
You should end up with 16 pieces from each bagel, 32 in total.
Mix all the ingredients together for the filling
Step 7 – Press down each piece of dough with the palm of your hand, then roll into a circle.
Step 8 – I watched The Dumpling Sisters on YouTube to learn how to do the pleating. You can also fold into a moon shape and crimp the edges, but be careful not to leave too big air gaps when you fold, they will expand. The first one was a bit tricky but it got easier after that!
Step 9 – Freeze the potstickers at this stage or cook them as follows. Heat up 1 Tb of oil in a frying pan. Place the potstickers down and fry the bottom. When the bottoms are golden brown add 100ml of water and cover with a lid so they can steam. The filling will cook and the bottom will be crispy. The dough will go from opaque to almost translucent.
I made a dipping sauce from the following: Soya sauce, sesame oil, chilli paste and rice vinegar. You can use any combination to suit your own preferences.
I hope you enjoyed this post, let me know in the comments below if you would attempt these potstickers!