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Lemongrass Chicken Potstickers

July 6, 2010

We went to a nice restaurant in Durango, CO called Ken & Sue’s and lived it up with an appetizer before our

lemongrass chicken pot stickers

meal.  We get pretty crazy on vacation.  We ordered chicken potstickers, which were very good and I figured I could replicate at home based on my dumpling recipe.  The only thing that really makes a potsticker different from a dumpling is that instead of boiling them, you pan fry the potstickers, add water and boil to cook them, then braise off the remaining water and brown the bottoms.  A little less healthy than dumplings, but I love how chewy the wrapper becomes.  I also got all fancy and cut the square wonton wrappers into rounds and made the traditional half moon shaped dumplings.  Turns out Greg made the best looking dumplings.  Serves 8 as an appetizer.


3/4 pound ground chicken

2 stalks lemongrass, tough outer leaves removed and inner stalk finely grated

1 egg

1 t cornstarch

1 T vegetable oil, plus additional for pan

1 T fish sauce

1 t grated fresh ginger

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 T minced fresh cilantro

1 twelve-ounce package round dumpling wrappers

Dipping Sauce:

1/2 c soy sauce

2 1/2 t sugar

1 1/2 T toasted sesame oil


Combine first 10 ingredients in a medium bowl and mix well to combine.  Place 1/2 T of filling along the center of each wrapper.  Gather the wrapper edges up, so that the two edges meet vertically.  Gentle pinch and pleat the potsticker closed and press filling down a bit so that they stand up.

When all dumplings are filled, heat 1 teaspoon of oil over medium high heat in a large non-stick pan.  When oil is hot, add dumplings (but do not crowd pan) and cook for about 4 minutes, until bottoms are browned.  Add 1/3 c water and cover pan, and allow to cook for 5 minutes.  Uncover pan, turn heat to high, and boil to cook off any water, and cook until the bottoms of the potstickers are well- browned.  Remove to a platter and repeat with remaining dumplings.

To make dipping sauce, combine all ingredients and serve at room temperature with pot stickers.

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