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Lime-Kissed Chicken Pot-Stickers

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“Deliciously remixed Asian-styled dumplings, simmered gently, and then pan-fried to golden perfection. I made these with my mother on a whim. I make no claims to its culinary authenticity, just some foods I thought would go together.”
READY IN:
50mins
SERVES:
6
YIELD:
30 dumplings
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients except for the olive oil and wonton wrappers thoroughly, to form the filling.
  2. Put 1 rounded teaspoon of filling in the center of a wrapper, wet the edges with cold water, and fold diagonally, making a triangle shaped pocket of meat. Now crimp the edges over so you have a half-moon shaped, plump little dumpling.
  3. Repeat for each wrapper.
  4. Start some salted water on the stove.
  5. Heat the oil on medium heat in a heavy pan.
  6. When the water comes to a boil, lower it to a simmer.
  7. Drop about five or so dumplings into the water at a time, and cook until translucent (about 2 minutes.).
  8. Transfer to the pan with a slotted spoon and brown on both sides, about two minutes total.
  9. Repeat for other pot-stickers.
  10. Serve with diluted soy sauce.

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