Molly Yeh’s Chicken Potstickers | The Jewish Week | Food & Wine

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Molly Yeh’s Chicken Potstickers

Molly Yeh’s Chicken Potstickers

Chicken Potstickers. Courtesy Rodale.

Makes 24 Potstickers

15 min

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Since the day I could say thoy thauthe—that’s “soy sauce” with a lisp—my favorite potstickers have been my mom’s. Which is unusual since my dad’s the Chinese one, but sometime early on in their marriage, my mom took a dim sum making class and came up with a recipe for these potstickers. There are two things I love most about them: their extra doughy wrappers, and the high concentration of fresh ginger. Rawr. So good.

It’s not Chrismukkah without these potstickers, they’re always at our festival.



2 cups flour, plus more for dusting
1½ teaspoons kosher salt
½ cup boiling water
½ cup cold water

1 pound ground chicken
¼ teaspoon kosher salt
Black pepper
2 teaspoons sugar
1 teaspoon grated fresh ginger
2 teaspoons soy sauce
2 teaspoons rice vinegar
2 scallions, minced
⅓ cup chicken broth

Dipping Sauce:
¼ cup soy sauce
2 tablespoons rice vinegar
4 teaspoons toasted sesame oil
2 scallions, finely chopped
A pinch of crushed red pepper
Flavorless oil, for frying


To make the dough: In a large bowl, combine the flour and salt. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in the cold water to form a dough.

Knead the dough on a lightly floured surface until smooth and slightly sticky, about 10 minutes, adding more flour as necessary. Cover the dough with a damp kitchen towel and let sit for 20 minutes.

To make the filling: In a large bowl, combine the ground chicken, salt, a bunch of turns of pepper, the sugar, ginger, soy sauce, vinegar, scallions, and chicken broth.

To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch rounds, flouring the surface as needed. Place 1 tablespoon of the filling in the center of each round and fold in half to make a half-moon shape, pleating the edges to seal well.

Bring a large pot of water to a boil.

In a large skillet, heat a thin layer of oil over medium-high heat. Working in batches, add the dumplings to the boiling water and cook for 4 minutes (see Note). Remove them with a slotted spoon, allowing excess water to drip off, and transfer to the hot oil (be careful because this step can get spitty). Fry until the dumplings are browned and transfer to a plate lined with a paper towel. Let cool slightly and serve with the dipping sauce.

To make the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallions, and crushed red pepper.

Note: You can steam the dumplings instead: Line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.

Excerpted from Molly on the Range by Molly Yeh. (Rodale: 2016)