Chicken Pot Stickers

Serves 4 person

Pot stickers:

Ingredient Quantity
Dried shiitake mushrooms (soak in hot water for 30 minutes) 3-4 pieces
Chinese cabbage (finely chopped) 150g
Salt ½ tsp
Ground beef (or chicken) 120g
Chives (finely chopped) 50g
Light soy sauce 1 tbsp
Sesame oil 1 tbsp
Alce Nero Apple Cider Vinegar 4 tbsp
Peeled fresh ginger (minced) 1½ tsp
Garlic (minced) 1 clove
Cornstarch 1½ tbsp
Ground white pepper ⅛ tsp
Wonton wrappers (thin round) 40 pieces
Canola oil 4 tbsp
Chicken stock 200ml


Dipping sauce:

Ingredient Quantity
Soy sauce 60ml
Fresh ginger, chopped 1 tbsp
Sugar 2 tsp
Sesame oil 2 tsp
Salt ½ tsp
Chicken Pot Stickers



  1. Dry the soaked mushrooms with a paper towel and mince.
  2. In a large bowl, toss together the cabbage and salt and let stand for 30 minutnes to draw out the water from cabbage. Using your rhands and a kitchen towel, wring out as much of the water from the cabbage as possible.
  3. Put the cabbage in a clean bowl and add the mushrooms, beef/chicken, chives, soy sauce, sesame oil, apple cider vinegar, ginger, garlic, cornstarch and white pepper.
  4. Using a rubber spatula, mix vigorously to combine the ingredients well.
  5. Place a wonton wrapper on a work surface and brush the edges with water. Place 1 tsp filling in the center of the wrapper, fold the wrapper in half to enclose the filling and pleat the outer edge.
  6. In a large nonstick pan over medium-high heat, warm 1 tbsp of the canola oil.
  7. Add 10 to 12 pot stickers, flat bottom down and in a single layer. Sear until golden brown on the bottom, 3 to 4 minutes. Pour ¼ cup of the stock into the pan, cover and let steam until all the stock evaporates, the pot stickers are tender but stil lfirm, and the filling is cooked through, 4 to 5 minutes.
  8. When all pot stickers are done, mix together the dipping sauce ingredients, and serve!