Chicken and leek magic potstickers from Gok Cooks Chinese: Over 80 Fabulously Simple Dishes from Gok's Family Recipe Book by Gok Wan

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Notes about this recipe

  • Ro_ on October 25, 2020

    My first time making posticker dumplings at home, and I was quite pleased overall. The filling is nice but not the most flavourful ever, I think there's a reason why pork is a more common filling for these type of dumplings and I will probably use a pork recipe next time. For the cooking method, it worked well but I think next time I would cook them for a bit longer in the pan to get more of a crispy coating, and maybe flip them so that the sides go a bit crispy too, before adding the water and finishing with a steam.

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