Chicken Pot sticker's with Ginger - Bok choy broth

The best thing about being a food blogger on Instagram is that it gives someone like me , humongous insight into the world of food . It makes me a joyful part of a platform from where i can interact with many other food experts and home cooks & exchange ideas right from my living room . I have gathered many such insights on new techniques , food styling and food photography , which has allowed me to improvise and get better everyday . This beautiful extended food family also happened to introduce me to the beautiful world of Pot-sticker's.

Having spent a my entire childhood in the eastern part of India , my earliest familiarization to the concept of dumplings was in the form of a Momo . Momo's are traditional steamed dumplings , originating from Nepal . As i watched my Nepalese friend's mom's make Momo's I realized making them was high on technique and involved an elaborate cooking process , which seemed quite far fetched .

My perspective changed , after i gifted myself a set of beautiful dumpling mould's . I bought a set of 03 , which gives me dumplings of varied sizes and with just one finger press , it fast forward's the entire dumpling folding process . These mould 's are easily available on various online platforms and are a ' must possess' , if you are a a dumpling lover like me . Coming back to the pot sticker , let me share with you that the only difference between a momo and a pot sticker is that , a pot sticker gives you the best of a steamed and fried momo , in one single offering . I served mine with a Bokchoy - Ginger broth . As a dark, leafy, cruciferous vegetable, Bok Choy is highly nutritious. It's packed with fiber, vitamins, minerals, and antioxidants and has almost no fat. Read more as i take you through the cook !

Things you will need

• A dumpling mould ( Available easily on various online platforms . Incase , you don't have the mould , you can use your fingers to fold the pot sticker , the steps to which i have detailed below )

• A basic flour dough ( made with 01 cup of Flour , Oil , Salt , Water) to make the dumpling wrappers

• 300 gm minced chicken meat

• 1/4 cup cabbage - cut into julienne

• 01 onion , finely chopped

• 02 green chillies , finely chopped

• 01 piece of ginger , finely chopped

• 03- 04 cloves of garlic , finely chopped

• Hand full of coriander leaves , finely chopped

• Hand full of shallots , finely chopped

• Salt and pepper to taste

Steps to follow

• Roll out the dough into a circle with medium thickness and cut out small individual roundels for the dumpling wrappers .

• In another large bowl, combine minced chicken , cabbage, garlic, green onions, green chilli , ginger, salt and and white pepper.

• To assemble the dumplings , place the previously cut dough roundels on a dumpling mould.

• Spoon 1 tablespoon of the chicken mince mixture into the center of each wrapper.

• Press the mould together to seal the edges .

• If you don't have a dumpling mould , use your finger to rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.

• Do not over stuff the filling , as the meat will expand as it cooks.

• Next , Heat vegetable oil in a large non - stick skillet . Place the pot -stickers in a single layer and cook until golden and crisp for about about 2-3 minutes on one side ( Do no move the pot -sticker or switch sides )

• At this point , pour in 1/3 cup of water into the skillet and cover the skillet . Keep on medium flame for another 05-08 mins . The heat will cook the meat and steam the up-side of the pot- sticker .

• Remove and serve immediately with soy sauce or any other sauce of choice .

Making the Bok choy - Ginger broth

Things you will need

• Chicken Stock

• 01 tbsp chopped Ginger and garlic

• Handful of Baby Bok choy

• 01 Bell pepper , thinly sliced

• Salt and pepper to taste.

Steps to follow

• In a pan , add some oil and temper with the chopped ginger and garlic.

• Add in the chicken stock and bell pepper and bring to a boil .

• Next , throw in the baby bok choy and season with sat and pepper - cook for 04 min till the broth is ready and pale green in color

• Serve along with your pot sticker for a hearty meal .

Pro - Tip : As the saying goes , all Pot-stickers are dumplings but not all dumplings are pot-stickers . Pot stickers are “steam-fried” dumplings made with round wrappers and stuffed with juicy fillings, traditionally pork / chicken and cabbage . This steam-fry method preserves the pot stickers juiciness.