I made these as an accompaniment to the Shaking Beef I posted a couple of days ago. These were actually my favorite of the 2 dishes that day, but I have to say next time I will make them to feed a crowd. The original recipe below (also from the May 2010 Food and Wine) makes 4 dozen dumplings, and even halved I had tons of the filling leftover. It’s just a lot for 2 people to eat, but they were so yummy that they may go on this year’s holiday party menu. The dipping sauce that goes with them (recipe at the bottom of this post) is also delicious.
I’ve included the full recipe here, which also has the dough recipe. But I almost always have pre-made wonton wrappers hanging out in my freezer, so I used those instead.
Lemongrass Chicken Pot Stickers (from the May 2010 Food and Wine)
2 1/2 cups all-purpose flour, plus more for sprinkling
1 cup water
1 pound ground chicken
1 cup thinly sliced napa cabbage
1/4 cup chopped cilantro
2 tablespoons finely grated lemongrass (2 stalks)
2 tablespoons snipped chives
1 tablespoon minced fresh ginger
1 large garlic clove, minced
1 large egg
1 teaspoon salt
1/4 cup vegetable oil