How to make Pot Stickers -

Another version of steamed momos – these are stuffed with chicken mince mixture.. Super soft outer covering with moist and juicy filling makes these irresistible and the good part is that they are super easy to make.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)

Cuisine : Fusion

Course : Snacks and Starters

Pot Stickers

Pot Stickers Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Pot Stickers Recipe

  • Refined flour (maida) 1 cup + for dusting

  • Salt to taste

  • Oil 1 teaspoon + 1 tablespoon

  • Chicken mince 1 cup

  • Garlic chopped 1 tablespoon

  • Spring onion greens chopped 1 stalk

  • Fresh coriander leaves chopped 1 tablespoon

  • Onion finely chopped 1 small

  • Soy sauce 1 teaspoon

  • Oyster sauce 1 tablespoon

  • Sesame oil (til oil) 1 teaspoon


Step 1

Combine flour, salt and 1 teaspoon oil in a bowl and mix. Add sufficient water and knead into a soft dough. Set aside for 10-15 minutes.

Step 2

Combined chicken mince, garlic, spring onion greens, coriander leaves, onion, soy sauce, oyster sauce, sesame oil and salt in another bowl and mix well.

Step 3

Dust the worktop with some flour. Place the dough on it and roll out into a large disc. Use a medium sized cookie cutter and cut out discs from it.

Step 4

Place a portion of the chicken mixture in the centre of each disc, bring the edges close to make a crescent and pinch on one side to seal. These are pot stickers.

Step 5

Heat oil in a non-stick pan. Add pot stickers and sauté till light golden. Sprinkle some water, cover and cook for 5-6 minutes.

Step 6

Serve hot with Sichuan chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.