Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.
It's pretty tempting to resort to the various takeout joints in my neighborhood for a freshly prepared order of potstickers on demand, but if there's one thing I'd love to learn, it's the proper art of dumpling-making at home. This recipe from Damn Delicious yields 36 garlic ginger chicken potstickers in just 40 minutes! And while I think it might take a little longer for this first-timer, it's worth the practice.
To start, this recipe calls for a simple filling of ground chicken breast, diced shiitake mushrooms, fresh cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper, and red pepper flakes.
Here's a make-ahead tip: You can prepare this filling up to a day in advance and leave it in the fridge until you're ready to assemble.
Now comes the part I'm not so confident in: dumpling wrapping. Be sure to purchase 4.5-inch round wonton wrappers, which make perfectly sized potstickers. Using a tablespoon, place one scoop of the chicken filling in the center of each wrapper. To seal them, rub the edge of the wonton round with water and fold the edges into a half-moon shape and pinch, creating little ridges.
Potstickers got their name from the fry-steam-fry method: First place the pouches in vegetable oil in a large, hot skillet for a few minutes until they start to crisp up on the bottom. Add a small amount of water and cover to cook while the liquid evaporates, and the dumplings begin to crisp again. Serve with soy sauce, crushed red pepper flakes, and rice wine vinegar for dipping.
→ Get the Recipe: Garlic Ginger Chicken Potstickers from Damn Delicious