Chicken and Mushroom Pot Stickers

Chicken and Shiitake Mushroom Pot Stickers

Gyoza, Jiao Zi, and Wor Tip, they mean the same, depending on where you come from. The majority of the traditional pan fried dumpling contains minced pork. I have also tried Mandu, korean pan fried dumplings, but not a big fan of it.

My preference is surely the ones I grew up eating at Dim Sum Restaurants (as much as Australians call it "Yum Cha Restaurant", I still find it unusual, cause Yum Cha - (which directly translates to drinking tea) in Malaysia meant going for a Mamak session). On the plus side, if I was going for breakfast, surely I would not queue up for a pot of tea, I am there to eat. Would you judge the Restaurant and be a returning customer if they had poor dim sum but really good tea?

Chicken and Shiitake Mushroom Pot Stickers

My mum used to call it Wor Tip. In Australia, people like to sound Atas, thus it is mostly called Gyoza (Japanese dumpling). You can't expect the ang mohs here to memorise five different pronunciations for piece of meat wrapped in dough right?

And by the way Atas, is a Malay word commonly used by Singaporeans to describe - the higher/sophisticated/classy/elegant people. Yes, dear Malaysians, I understand how you feel. The first time I heard that, I was ready to put up a fight. Atas means UP or ABOVE, in Bahasa Melayu.

Chicken and Shiitake Mushroom Pot Stickers

Chicken and Mushroom Pot Stickers Recipe
(makes 30)

1 pack (30 pieces) gyoza wrappers

300g minced chicken
4 pieces of shiitake mushrooms
4 pieces of water chestnuts
50g carrot

1 egg
a dash of white pepper
3 Tbsp light soy sauce
1 1/2 tsp sesame oil
1/2 tsp sugar

oil to fry
hot water
spring onions for garnish

method :

1. Boil dried shiitake mushrooms for 10-15 minutes. Soak in cold water to cool before chopping it finely. 


2. Chop water chestnuts and carrot into fine cubes. 


3. Mix all ingredients (minced meat, mushrooms, chestnut, carrot, egg and seasonings) into a large bowl. Stir with a pair of chopsticks until well combined. Cover the bowl with cling wrap and refrigerate for an hour.


4. 4. Lightly dust work surface and hands with flour, scoop 1 Tablespoon of meat filling onto the centre  of the gyoza wrapper. Fold in diagonal and pleat the sides to enclose the filling.


5. Heat pan with 2 Tbsp of oil. Add dumplings carefully on to the pan. Fry for 1-2 minutes until the bottom is light golden brown.


6. Lower down the heat and carefully pour in 1/4 cup of water, immediately covering with a lid to contain the steam. Cook gyoza for 5minutes with the lid on, remove lid and continue to cook until pan is dry.


7. Serve with soy or black vinegar, garnish with chopped spring onion.