The other week Just B posted 10 homemade dumpling recipes. I am a diligent pinterest addict, and pinned a bunch of the dumplings I like best. I usually leave it at that, but when I did the grocery shopping and saw some chicken mince, I remembered them and thought I should actually get off my but and make some!

A lot of dumpling recipes use pork and/or shrimp, neither of which are kosher, so I had to modify the recipe from a bit to make it ‘us’ friendly, and to use what I had on hand!

Ingredients (sauce):

  • 1/4 cup soy sauce
  • 3 tbs sushi vinegar
  • 1 shallot, finely sliced
  • 1 tsp olive oil
  • 1/2 chilli (mild) diced up
  • 1/2 tsp sesame oil
  • 2 tsp nativa or dextrose
  • 2 tbs chinese wine

Ingredients (filling):

  • 2 buk choy, shredded
  • 1 tsp salt
  • 500g chicken mince
  • 2 shallots, diced
  • 2 tbs soy sauce
  • 2 tsp chinese wine
  • 2 tsp grated ginger
  • 1 tsp sesame oil
  • 1 tsp natvia
  • 1 large egg

Ingredients (to form & cook):

  • 60 round dumpling wrappers (approx.)
  • Oil
  • Water


  1. For the sauce put everything together, and put to the side.
  2. Put all the filling ingredients together, and mix with your hands!!
  3. Take a dumpling wrapper and put some mix in the middle. The original recipe only makes 30 dumplings, and I made 60 with some mix left over, so I guess mine weren’t very full! I felt like for the wrappers I was using a smallish teaspoon was the right amount, but just go with however you like your dumpings!
    Fold you dumplings. I used a crude version of this folding method!
  4. In a large nonstick pan, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
  5. Reduce the heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter). Cover with a tightfitting lid and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat for more batches. Serve with the reserved dipping sauce.