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  • Writer's pictureMarissa Bialecki

Pork Potstickers, Chicken Dumplings | Capital Chefs: Scott Drewno of The Source (Part 2)

Updated: Dec 25, 2018

I’m the type of cook that likes a challenge in the kitchen, and one that I’ve been meaning to take on is making my own Chinese food rather than calling for delivery. So these dumplings are the perfect solution. They’re delicious and you’d be surprised that they’re not all that hard to assemble.

Scott Drewno has included two recipes for chicken dumplings and pork potstickers. Read the full recipes after the jump.

Tips from the chef: it really is best to use chicken thighs for the first dumplings. Ground chicken meat from the super market is usually made up of chicken breasts, which will tend to dry out in the dumpling when it gets cooked. Ask your butcher to grind the chicken thighs for you at the grocery store if you don’t have a meat grinder at home. Also, remember: water + oil + heat = disaster. Don’t put the dumplings straight from the pot of boiling water into the pan with oil to sear them. Transfer the dumplings from the boiling water to a plate, then remove the pan from the heat, and then add the dumplings to the pan. Crisis averted.

Chicken Dumplings from Scott Drewno of The Source

Ingredients: 5 lbs Chicken Thighs (Skinless ground on ¼ in die) 2.5 oz Sea Salt 3/4 cup Corn Starch 2 oz. Sugar 1/2 tablespoon White Pepper (Fine Ground) 1/4 cup Sesame Oil 1/4 cup Scraped & Chopped Ginger 1 cup Duck Fat (optional) 1/2 lb Spinach (blanched, drained & weighed) 1/4 lb Black Tree Ears Mushroom (Weighed after Re-hydrated) 1 package of won-ton wrappers, available at most supermarkets

Instructions: 1. Blanch, cool, drain and grind spinach. Set spinach to side. 2. Hand chop rehydrated mushroom. 3. Grind chicken. 4. Combine all ingredients into mixing bowl. 5. Using a paddle attachment with a stand mixer, mix on low speed for 2 minutes. (You can also mix the ingredients with a fork until it has the consistency of sausage mix) 6. Switch to medium speed for 5 minutes. 7. Place 1/2 oz of filling into center of won ton wrapper. 8. Brush edges of wrapper with egg wash (1 egg + 1 egg yolk). 9. Form into a triangle. Shape top edge like Mohawks. (author’s note: think of them like little envelopes)

Cooking Instructions: 1. Blanch dumplings in boiling water until they float to top. 2. Remove from water and set aside 3. Heat saute pan and add oil (peanut or vegetable) 4. Sear bottoms of dumpling until golden brown

Pork Potstickers

Ingredients: 1 lb ground pork butt 1/4 lb fatback 1 tablespoon salt 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1 tablespoon sugar 2 tablespoons oyster sauce 1 teaspoon black pepper 2 tablespoons cilantro, chopped 2 tablespoons scallions, chopped 1 teaspoon sesame oil 1 tablespoon dried cherries 1 tablespoon dried apricots 1 tablespoon golden raisins 1 package of won-ton wrappers, available at most supermarkets

Instructions: 1. Re-hydrate fruit in warm water, drain. 2. Mix all ingredients in bowl. Place in freezer for 20 minutes. 3. Grind with 1/4 inch die. 4. Mix with paddle attachment. 5. Place potsticker skin (wonton wrapper) on cutting board. Brush edges on half with egg yolk mixture (use 1 yolk and 1 whole egg). Place dollop of filling in center of skin. Form potsticker.

Cooking Instructions: 1. In a pot filled with boiling water, boil potstickers for five minutes. In a sauté pan, sauté one side of each potsticker until crispy and browned, about 1 minute. Serve.

Black Vinegar Dipping Sauce

3/4 cup black vinegar 1 1/4 cup chili oil 3/4 cup sugar 1 1/4 cup soy superior 1 1/4 cup mushroom soy sauce 2 1/2 cup rice vinegar 1 1/4 cup chopped ginger

Mix well.



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