Asian Vegetable Chicken Teriyaki Dumplings
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  • Filling
  • 2 cups cooked chicken breast, shredded
  • 1 egg, beaten
  • 1/8 head (about 2 cups) of cabbage, chopped
  • 1 small carrot, shredded
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • soy sauce
  • rice vinegar
  • toasted sesame oil
  • brown sugar
  • Wrappers
  • 1 1/2 cups flour
  • 1/2 – 3/4 cup hot water
  • pinch of salt
  • 1 tablespoon peanut oil


  1. Soak cabbage in a bowl of cold salt water to draw out moisture. Meanwhile, whisk egg, soy sauce, rice vinegar, sesame oil, and brown sugar in a small bowl. Combine all other ingredients for filling in a large bowl and mix well. Drain cabbage and squeeze as much moisture out as possible with a clean towel and add to bowl.
  2. For the wrappers, combine flour, salt, and 1/2 cup hot water in a bowl. Stir until it comes together into a dough. Add more water or flour as needed until dough is workable but doesn’t stick to your fingers.
  3. Divide the dough into small balls, about 2 teaspoons each. On a lightly floured surface flatten each ball with rolling pin into a circle, about 4 inches in diameter.
  4. To assemble, rub edges of wrapper with water and spoon about 3 tablespoons of filling onto center. Fold edges up towards center and pinch together to seal. Repeat with all potstickers.
  5. Grease a large skillet or wok with oil and place over medium high heat. Set dumplings side by side in pan and cook for about 2 minutes to allow bottoms to brown, then pour in about 1 cup water (enough to cover half of dumplings). Cover with a lid mostly on to allow steam to escape and cook for 5 to 8 minutes until water has evaporated.
  6. Serve hot with soy or dipping sauce.

View the original recipe from Gringalicious
Images by Gringalicious

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