Chicken Pot Sticker Dumplings
Breville Test Kitchen

Breville Test Kitchen

Chicken Pot Sticker Dumplings

At the push of a button the Breville Food Processor chops the magic mix of chicken and veggies that make the fragrant filling for these bite-size wonders. Once their wrappers are on, they’re ready for the pan and some crispy-bottom action.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+3 more appliances


2 hrs total time

2 hrs active time


Makes 32



For the filling

  • large napa cabbage leaf icon
    3 large napa cabbage leaves

    cut in half lengthwise

  • green onion icon
    4 green onions


  • clove garlic icon
    1 clove garlic


  • ½-inch piece ginger icon
    ½-inch piece ginger


  • boneless and skinless chicken thighs icon
    2 boneless and skinless chicken thighs

    approx 5 oz each, quartered

  • kosher salt icon
    ½ tsp kosher salt
  • light soy sauce icon
    2 tbsp light soy sauce
  • neutral flavored oil icon
    7 tbsp neutral flavored oil


  • toasted sesame oil icon
    2 tbsp toasted sesame oil
  • gyoza/potsticker wrapper icon
    32 gyoza/potsticker wrappers

For the dipping sauce

  • 1-inch piece ginger icon
    1-inch piece ginger


  • light soy sauce icon
    2 tbsp light soy sauce
  • chinkiang vinegar icon
    2 tbsp chinkiang vinegar


  • 1To make the dipping sauce, assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the ginger. Remove the shredder. Add the soy sauce and vinegar and mix to combine. Remove and set aside to infuse.
  • 2To start the filling, assemble the processor with the grey spindle and orange adjustable slicer set on 3 in the bowl and slice the cabbage and onions. Remove 1 tablespoon of the onions and set aside for serving. Remove the remaining onions and cabbage and set aside.
  • 3Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the garlic and ginger and process until finely chopped, scraping down the side occasionally. Add a third of the chicken and process until evenly ground, scraping down the side. Add the salt, soy sauce, 1 tablespoon neutral oil, sesame oil and the remining chicken and pulse until coarsely chopped. Add the cabbage mixture and pulse to combine.
  • 4Cover the wrappers with a dish cloth to prevent them from drying out. Working with one wrapper at a time, place 1 tablespoon of the filling in the center of the wrapper. Brush the edge with a little water. Fold in half to enclose the filling. Pleat the edge of the wrapper and press to seal.
    Tip: Uncooked dumplings can be frozen for up to 3 months. Steam from frozen for 15 minutes.
  • 5Set a heavy-based frying pan over medium heat. Pour 3 tablespoons neutral oil in the pan. Place half the dumplings, in a single layer in the pan. Fry for 3 minutes, or until the bases are lightly browned. Reduce the heat slightly, add enough water to cover about a third of the way up the dumplings. Cover the pan and cook for 5 minutes, or until cooked through and the water has evaporated. Remove the cover and fry the dumplings for a few more minutes to crisp the bases. Allow to cool in the pan for 2 minutes before removing. Repeat with the remaining oil and dumplings.
  • 6Serve the dumplings crispy side up, sprinkle with the reserved onion and dipping sauce.
Hors d'oeuvr/Appetizers
Main course
Dairy Free