Chicken and Celery Pot Stickers

Name: Chicken and Celery Pot Stickers
Total time: 33 min
Yield: 4 servings
Ingredients: 1½ ribs celery; 2 cloves garlic; ¼ pound ground dark meat chicken; 3½ tablespoons low-sodium soy sauce; ¼ teaspoon Asian sesame oil; 20 pieces wonton wrappers; 1 tablespoon rice vinegar; 2 tablespoons vegetable oil; ½ cup water

Delicious homemade pot stickers filled with ground chicken, celery, and Asian seasonings. These crispy-bottomed dumplings are served with a soy-vinegar dipping sauce.

4 servings

33 min

Published October 4, 2025

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Ingredients

•1½ ribs celery
•2 cloves garlic
•¼ pound ground dark meat chicken
•3½ tablespoons low-sodium soy sauce
•¼ teaspoon Asian sesame oil
•20 pieces wonton wrappers
•1 tablespoon rice vinegar
•2 tablespoons vegetable oil
•½ cup water

Cooking Instructions

1.
Cut celery into 2-inch pieces. With food processor running, drop in celery and garlic and finely chop. Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper. Pulse until just combined.
5 min
2.
Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in center of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.
15 min
3.
Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 3 tablespoons soy sauce and vinegar.
3 min
4.
Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Holding plate and skillet tightly together, invert dumplings onto plate. Serve immediately, with dipping sauce.
10 min

Cooking Instructions

Cut celery into 2-inch pieces. With food processor running, drop in celery and garlic and finely chop. Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper. Pulse until just combined.

5 min

Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in center of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.

15 min

Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 3 tablespoons soy sauce and vinegar.

3 min

Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Holding plate and skillet tightly together, invert dumplings onto plate. Serve immediately, with dipping sauce.

10 min