Chicken Pot Stickers with Black Vinegar Ginger Dipping Sauce

By Poh Ling Yeow
Serves  2
Preparation   60 mins
Cooking   10 mins
Print recipe



  • 1 cup plain flour
  • About 110ml freshly boiled water


  • 1/4 cup light soy sauce
  • 2 Tbs Chinkiang vinegar (easily found in Asian grocers)
  • 1/8 tsp caster sugar
  • 2-3 tsp Asian brand chilly oil (in the least not olive oil based)
  • 1 Tbs full finely shredded, peeled, ginger
  • 2 tsp finely chopped garlic


  • 1/2 tsp salt
  • About 200g Chinese cabbage (wombok), finely shredded
  • 300g Lilydale Free Range Chicken Mince
  • 1 Tbs full finely chopped ginger
  • 1/3 cup finely sliced spring onions or Chinese chives
  • 1/8 tsp ground white pepper
  • 1 1/2 Tbs light soy sauce
  • 1 Tbs Shaoxin rice wine
  • 1-2 tsp sesame oil


  • 2 tsp vegetable based oil for pan frying


  1. To make the dumpling skins, place the flour in a medium bowl, make a well in the middle and using chopsticks or a fork, mix in nough hot water to bind the flour into a rough ball. When the dough is cooled a little and safe to touch, switch to using your hands and knead into a pliable ball it shouldn’t need flour to prevent it from sticking to the benchtop. Rest the dough on your work surface and turn the bowl over to cover it.
  2. To make the dipping sauce, mix all the dipping sauce ingredients together in a bowl and set aside until needed.
  3. To make the filling, first toss the salt through the cabbage and allow to wilt for 10-15 minutes in a colander. Rinse the cabbage and don’t be afraid to squeeze firmly into fists to remove excess moisture. Place in a medium bowl and mix with the remaining filling ingredients.
  4. To make the dumplings, divide the dough into 2 and roll into cylinders 3cm in diameter. Anytime it feels sticky, dust with more flour. Slice the cylinders into 2cm disks and flatten them with the palm of your hand. Toss them with plenty of flour and cover them with the overturned bowl again for keeping them moist.
  5. With a dumpling rolling pin, roll from the outer edge, towards the centre of the circle only - this  maintains an even circle. Roll the skins until the are about 1mm thick, then place about 1 teaspoon full of the filling in the middle. When crimping, pleat only one side of the wrapper - this will pull the dumpling into a traditional crescent shape. If this sounds too difficult, simply pinch the edges to seal well, but rest it on a well floured surface with the seam pointing upwards so there’s a nice flat bottom for crisping up.
  6. To cook the dumplings, arrange them in a large non-stick frypan with at least 1cm of space between the dumplings. Fill with about 6mm of water and the 2 tsp of oil. Shake the pan very gently to make sure the dumplings are sliding easily. Cover and simmer over medium heat until the water is nearly all evaporated, shaking the pan occasionally to loosen the bottoms so they don’t stick. Remove the lid and allow the bottoms to crisp up to a golden brown. To serve, turn the dumpling upside down so the crispy bottoms are facing up or you will steam the crunch away! Serve hot with individual bowls of the dipping sauce.