Chicken And Celery Pot Stickers
Serves: 4
Alessia Franecki
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3.5 tbsps
Soy Sauce (low-sodium, divided)1 tbsp
Rice Vinegar (not seasoned)2 tbsps
Vegetable Oil1 cup
WaterDirections:
1
Make filling: Cut celery into 2-inch pieces
2
With food processor running, drop in celery and garlic and finely chop
3
Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper
4
Pulse until just combined
5
Cut celery into 2-inch pieces
6
With food processor running, drop in celery and garlic and finely chop
7
Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper
8
Pulse until just combined
9
Form dumplings: Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water
10
Mound a rounded teaspoon filling in center of each wrapper
11
Fold in half, into triangles or half-moons, and pinch edges tightly to seal
12
Make 18 more dumplings in same manner
13
Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water
14
Mound a rounded teaspoon filling in center of each wrapper
15
Fold in half, into triangles or half-moons, and pinch edges tightly to seal
16
Make 18 more dumplings in same manner
17
Make dipping sauce: Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 3 tablespoons soy sauce and vinegar
18
Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 3 tablespoons soy sauce and vinegar
19
Fry dumplings: Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes
20
Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes
21
(Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes
22
) Remove lid and invert a large plate with a rim over skillet
23
Holding plate and skillet tightly together, invert dumplings onto plate
24
Serve immediately, with dipping sauce
25
Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes
26
Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes
27
(Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes
28
) Remove lid and invert a large plate with a rim over skillet
29
Holding plate and skillet tightly together, invert dumplings onto plate
30
Serve immediately, with dipping sauce