Chicken and Celery Pot Stickers

Ingredients for Chicken and Celery Pot Stickers

• 1 1/2 medium celery ribs, leaves reserved

• 2 garlic cloves

• 110g ground dark meat chicken

• 50ml low-sodium soy sauce, divided

• 1/4 teaspoons Asian sesame oil

• 20 wonton or gyoza wrappers

• 1 tablespoon rice vinegar (not seasoned)

• 2 tablespoons vegetable oil

• 120ml water

Cut celery into 2-inch pieces. With food processor running, drop in celery and garlic and finely chop. Stop motor and add chicken, 1/2 tablespoons soy sauce, sesame oil, and 1/8 teaspoons each of salt and pepper. Pulse until just combined.

Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in centre of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.

Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 45ml soy sauce and vinegar.

Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Holding plate and skillet tightly together, invert dumplings onto plate. Serve immediately, with dipping sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.