Print

Chicken Potstickers

A plate filled with perfectly pan-fried chicken potstickers, showcasing their golden-brown crispy bottoms.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn to make delicious pan-fried chicken potstickers with a savory filling and crispy bottoms. This recipe guides you through creating authentic Asian dumplings at home.

Ingredients

Scale
  • 1 pound ground chicken
  • 1 cup finely chopped napa cabbage
  • 1/4 cup chopped green onions
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 40–50 round dumpling wrappers
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • For Dipping Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • Optional: chili flakes or minced garlic

Instructions

  1. In a medium bowl, combine ground chicken, napa cabbage, green onions, ginger, garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly distributed.
  2. To assemble the potstickers, place a wrapper on your palm. Spoon about 1 teaspoon of the chicken filling into the center of the wrapper.
  3. Moisten the edge of half the wrapper with water using your finger. Fold the wrapper in half over the filling, pressing to seal the edges. Create pleats along one side of the sealed edge for a decorative finish and to ensure a tight seal. Repeat with the remaining wrappers and filling.
  4. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
  5. Arrange the potstickers in a single layer in the skillet, flat side down. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
  6. Carefully add 1/2 cup of water to the skillet. Immediately cover the skillet with a lid.
  7. Reduce heat to medium and steam the potstickers for 5-7 minutes, or until the chicken is cooked through and the wrappers are tender.
  8. Remove the lid and let any remaining water evaporate.
  9. While the potstickers are steaming, prepare the dipping sauce by whisking together soy sauce, rice vinegar, sesame oil, sugar, and any optional ingredients in a small bowl.
  10. Serve the chicken potstickers immediately with the dipping sauce.

Notes

  • You can find dumpling wrappers in the refrigerated section of most Asian grocery stores or the international aisle of larger supermarkets.
  • If you have trouble pleating, simply press the edges firmly to seal.
  • For a spicier dipping sauce, add chili flakes or a bit of minced garlic.
  • Store leftover uncooked potstickers in a single layer on a baking sheet lined with parchment paper, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the steaming time.

Nutrition

Find it online: https://www.unfoldrecipes.com/chicken-potstickers-recipe/