Kimchi-Chicken Potstickers

Kimchi-Chicken Potstickers
  • Prep Time: 45
  • Total Time: 60
  • Servings: 32

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About this Recipe

These tangy little dumplings will be a big hit with everyone. Unusual flavour combination using the ground chicken and kimchi. If you haven’t tried kimchi look out, it’s addictive!


5 tbsp (75 mL) Vegetable oil, divided
1 (454 g) Package Maple Leaf Prime Naturally® Minced Chicken
1 cup (250 mL) Kimchi, chopped
1 tbsp (15 mL) Freshly grated ginger
2 Cloves garlic, minced
1/2 cup (125mL) Chopped green onions
2 tbsp (30 mL) Soy sauce
1 tbsp (15 mL) Sesame oil
1 tbsp (15 mL) Honey
1 lb (450 g) Dumpling wrappers (round)
Ponzu or Hoisin sauce for dipping


HEAT 1 tbsp (15 mL) of the oil in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon until golden brown. Add kimchi, ginger and garlic. Cook for 1-2 minutes. Stir in green onion, soy sauce, sesame oil and honey. Season with salt and pepper and remove from heat.

ASSEMBLE dumplings by placing a wrapper in the palm of your hand and placing 2 tsp (10 mL) of filling in the center. Dip your finger in a bowl of water and moisten the outer edges of the wrapper. Fold in half to form a half moon shape and pinch the outer edges of the wrapper to seal, squeezing out any air. Crimp the edges in a decorative manner if desired.

ARRANGE dumplings on a parchment paper lined baking sheet.

HEAT 1 tbsp (15 mL) per batch of oil in a large skillet over medium. Fry dumplings, 8-10 at a time for 2-3 minutes per side or until golden brown. Add 2 tbsp (30 mL) of water to the pan; turn to high heat and cover. Steam the dumplings until all the water has evaporated. Repeat with the remaining oil and dumplings.

SERVE with ponzu or hoisin for dipping.


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