Traditionally an Asian dish, potstickers are a type of dumpling that contains a variety of different fillings. Most people order these little suckers straight off a take-out menu, but little do they know, they’re insanely simple to make right in your own kitchen. This enchilada version plays with a lot of different flavors to create a fiesta in your mouth. Don’t forget to add a dollop of sour cream or a splash of your fave hot sauce before popping these bad boys in your mouth. Welcome to Flavortown.

Enchilada Dumplings

  • Prep Time:15
  • Cook Time:25
  • Total Time:40 minutes
  • Servings:12
  • Medium


  • 1 package seamless dough sheets
  • 1 1/1 cup chicken stock
  • 2 cup fully cooked shredded chicken or turkey
  • 1 cup shredded Mexican blend cheese
  • 1 cup roasted and chopped green chile peppers
  • 1 chopped chipotle pepper
  • 2 tablespoon butter
  • Salt
  • Pepper
  • Sour cream (optional)
  • Hot sauce (optional)
Photo by Emma Lally
  • Step 1

    Combine your chicken, cheese, green chile peppers, one chipotle pepper, and salt and pepper to taste. Mix well.

    Gif by Emma Lally
  • Step 2

    Roll out the dough and cut it evenly into 12 squares. If you’re a baller and have a square cookie cutter, then use it.

    Gif by Emma Lally
  • Step 3

    Scoop a little bit of your chicken filling into each square, then pinch the edges to seal it up.

    Gif by Emma Lally
  • Step 4

    Melt your butter in a pan and then cook the dumplings until the bottoms are crispy and golden.

    Gif by Emma Lally
  • Step 5

    Slowly add chicken stock to the pan and continue to add as it evaporates. Then, cover and simmer until the tops are tender but firm.

    Gif by Emma Lally
  • Step 6

    Serve ’em up with a dollop of sour cream and spicy hot sauce. You can thank me later.

    Gif by Emma Lally