Spicy Peanut Chicken Potsticker Dumplings & Ugly Delicious

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.


Dim Sum

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!

7 thoughts on “Spicy Peanut Chicken Potsticker Dumplings & Ugly Delicious”

    • Thanks Moheni! It’s not so bad once you get the hang of it, the first few I did were bad lol. You can also just squish the edges together if you don’t want to do the pleating. Almost like ravioli.

    • Hi Sumayya, these are definitely freezer suitable. I freeze them raw, after folding. Place them on a tray and put that into the freezer so they can freeze individually. Then after that pop them into a ziplock bag. By doing it this way they will not stick together. You can cook them directly from frozen and its very important not to defrost them. If you leave them out to defrost they will become hard to handle. Put them frozen into your frying pan and they will cook/defrost at the same time.

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