Kung Pao Pot Stickers Recipe

Prepare filling

In a medium bowl, combine ground chicken, minced garlic, minced ginger, white parts of the green onions (thinly sliced), Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/4 teaspoon white pepper. Mix with a fork or chop briskly with a spatula until mixture is sticky and cohesive (about 1–2 minutes). Chill in the refrigerator 15 minutes to firm up for easier handling.

Assemble pot stickers

Place a dumpling wrapper on a clean work surface. Brush the edge lightly with cold water. Spoon about 1 to 1 1/2 teaspoons of filling into the center of the wrapper (fillings should be slightly domed but not overstuffed). Fold wrapper in half to form a semicircle and press to seal at the top. Starting at one end, create 2–3 pleats along one side and press firmly to seal, leaving the other side smooth. Place finished pot stickers on a tray lightly dusted with cornstarch or brushed with vegetable oil to prevent sticking. Repeat until all filling is used (about 30 dumplings). Cover with a damp towel to prevent drying.

Prepare batter

Whisk together 1/2 cup all-purpose flour and 1/2 cup cold water until a smooth, slightly thin batter forms. This will create a crisp lacy coating when fried.

Preheat oil

Pour neutral oil into a deep pot or deep fryer and heat to 350°F (175°C). Use a thermometer for accuracy. If you don't have a thermometer, heat until a small piece of bread browns in about 30–40 seconds.

Dredge and fry dumplings

Lightly dust each assembled dumpling with cornstarch to remove excess surface moisture. Holding by the pleated top, dip each dumpling into the batter to coat evenly, allowing excess to drip off for 2–3 seconds. Carefully lower battered dumplings into the hot oil in small batches (do not overcrowd). Fry until golden brown and crisp, about 3–4 minutes, turning as needed. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a 200°F (95°C) oven while frying remaining dumplings.

Toast spices and prepare sauce

In a small dry skillet over medium heat, toast 1/2 teaspoon Sichuan peppercorns until fragrant (about 1 minute), then crush lightly with a mortar and pestle or spice grinder. In a bowl, whisk together 3 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon rice vinegar, 1 1/2 tablespoons chili garlic sauce, 1 tablespoon brown sugar, and 2 tablespoons water until sugar dissolves. Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry and add to the sauce bowl; stir to combine.

Finish sauce

In a small skillet or wok over medium heat, add 1 teaspoon oil. If using, add 6 dried red chiles and briefly toast (15–20 seconds) to perfume the oil. Add the prepared sauce mixture and bring to a gentle simmer, stirring. Once the sauce thickens (1–2 minutes), remove from heat and stir in the toasted crushed Sichuan peppercorns and half of the chopped peanuts. Taste and adjust heat or sweetness as desired.

Coat pot stickers (optional) & garnish

To serve classic Kung Pao-style pot stickers, place fried dumplings on a platter and spoon the warm Kung Pao sauce over them to coat lightly, or serve the sauce on the side for dipping. Sprinkle remaining chopped peanuts, sliced green parts of the scallions, and toasted sesame seeds over the dumplings.

Make dipping sauce

Whisk together 2 tablespoons light soy sauce, 1 tablespoon black vinegar, 1 teaspoon chili oil, and sliced scallion. Serve in a small bowl alongside the pot stickers for guests who prefer a classic soy-chili dip.