• 1 lb. chicken thighs, boneless, skinless
  • 1 package (about 40) wonton skins
  • 8 dried shiitake mushrooms
  • 1 tablespoon soy sauce
  • 3 tablespoons sesame oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 6 scallions, thinly sliced
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 5 tablespoons vegetable oil, divided
  • Dipping Sauce
    • 4 tablespoons soy sauce
    • 4 tablespoons chili-garlic sauce
    • 4 tablespoons balsamic vinegar
    • 2 teaspoons sugar


1. To reconstitute mushrooms, place in small bowl and cover with boiling water; let sit 10 minutes, drain thoroughly, squeezing out excess liquid and dice.
2. Finely dice chicken, place in medium bowl and stir in soy sauce.
3. In small bowl, mix together sesame oil, ginger, scallions, pepper and salt. Stir into chicken mixture and add diced mushrooms.
4. On each wonton skin, spoon 1 heaping teaspoon of the mixture. Moisten edges of wonton skin with water, fold diagonally, seal and crimp edges. Stand dumpling on end.
5. Using a heavy sauté pan with lid, place on high heat and add 1 tablespoon of the vegetable oil.
6. Arrange dumplings (pot stickers) in pan (do not crowd), reduce heat to medium and add about 2 tablespoons water. Place lid on pan and cook about 2 minutes; remove lid and cook about 1 minute more. (Do not touch dumplings while cooking or they will not develop a crust.) Repeat until all are cooked. Serve as appetizers with Dipping Sauce.
7. Dipping Sauce: In small bowl, mix together 4 tablespoons soy sauce; 4 tablespoons chili-garlic sauce; 4 tablespoons balsamic vinegar; and 2 teaspoons sugar. Let sit to blend flavors.



Wendy Tien
Washington, DC
2003 Finalist