Chinese-Style Chicken & Vegetable Dumplings (Potstickers)

1. 1 Wheat flour 80 g
2. 2 Sunflower oil 15 ml
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Chicken breast filletpack 800 g ≈ $7.23 100 g
5. 5 White cabbagepack 1.2 kg ≈ $2.40 40 g
6. 6 Button mushrooms≈ $7.50 per kg 50 g
7. 7 Ground black pepper 1 g
8. 8 Fresh ginger≈ $8.00 per kg 3 g
9. 9 Soy sauce 15 ml
10. 10 Sesame oil 5 ml
11. 11 Sesame seeds 3 g
12. 12 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil 50 ml water with 5 ml vegetable oil, remove from heat, stir in flour, and knead into a soft, elastic dough. Cover and rest for 20 minutes.

2. Finely dice chicken⁴, mushrooms, and cabbage; grate carrot³ and ginger.

3. Sear chicken⁴ in vegetable oil for 6–7 minutes, then add vegetables and mushrooms, cooking another 5 minutes.

4. Stir in soy sauce, black pepper, salt, and sesame oil; let filling cool.

5. Divide dough into 4 pieces, roll each into a thin round, add filling, and pinch edges tightly to seal.

6. Pan-fry dumplings over medium heat for 4 minutes per side until golden-brown. Sprinkle with toasted sesame seeds.