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Chicken Potstickers Recipe

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★★★★★

4.8 from 60 reviews

These homemade Chicken Potstickers feature a deliciously savory chicken and cabbage filling wrapped in tender dumpling wrappers, pan-fried to a crispy golden bottom then steamed to juicy perfection. Served with a tangy soy-based dipping sauce, they make a perfect appetizer or light meal and showcase classic Asian-inspired flavors.

Ingredients

Scale

Filling

  • 2 tsp sesame oil
  • 1½ cups finely chopped napa or green cabbage
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 inch piece ginger, minced
  • 1 lb ground chicken
  • 3 tbsp soy sauce

Potstickers

  • 1 package round dumpling wrappers
  • vegetable oil for frying

Dipping Sauce

  • ⅓ cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 sliced green onion
  • 1 clove garlic, minced
  • ½ tsp sesame seeds

Instructions

  1. Sauté the Vegetables: Heat 2 tsp sesame oil in a large skillet over medium heat. Add the finely chopped cabbage, ½ tsp salt, and ¼ tsp pepper. Sauté for a few minutes until the cabbage wilts. Stir in the chopped green onions, minced garlic, and ginger, cooking briefly to release their aromas.
  2. Make the Filling: Transfer the sautéed vegetable mixture to a bowl. Add 1 lb ground chicken and 3 tbsp soy sauce, then stir until all ingredients are well combined, forming the potsticker filling.
  3. Prepare the Wrappers: On a clean work surface, lay out 8 round dumpling wrappers. Fill a small dish with water to use for sealing. Place about 1 tablespoon of filling into the center of each wrapper. Dip your finger into the water and moisten the edges of the wrappers thoroughly.
  4. Shape the Potstickers: Fold each wrapper in half over the filling and pinch the edges together tightly to seal. Place the shaped potstickers on a sheet pan to prepare for cooking.
  5. Pan Fry the Potstickers: In a large skillet, heat about 2 tablespoons of vegetable oil over medium-high heat. Add 6-8 potstickers in a single layer. Fry for approximately 2 minutes until the bottoms are golden brown and crispy.
  6. Steam to Finish Cooking: Carefully pour ¼ cup water into the skillet and immediately cover with a lid to trap steam and avoid splatters. Let the potstickers steam for 4-5 minutes or until the chicken filling is fully cooked. Remove the lid and continue cooking until the water evaporates and the bottoms crisp up again. Transfer cooked potstickers to a plate. Repeat frying and steaming with remaining potstickers.
  7. Prepare the Dipping Sauce: In a small bowl, combine ⅓ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, sliced green onion, minced garlic, and ½ tsp sesame seeds. Stir well to dissolve the sugar and blend flavors.
  8. Serve: Serve the hot potstickers with the prepared dipping sauce for an irresistible appetizer or snack.

Notes

  • Make sure to keep dumpling wrappers covered with a damp towel to prevent drying out while preparing potstickers.
  • For a crispier bottom, allow the water to evaporate completely before removing potstickers from the pan.
  • Leftover potstickers can be refrigerated and reheated by steaming or pan-frying again.
  • To freeze, flash freeze shaped potstickers on a sheet pan and then transfer to airtight containers.
  • You can substitute ground chicken with ground pork or turkey for different flavor profiles.

Keywords: Chicken Potstickers, Dumplings, Pan-fried, Asian appetizer, homemade potstickers, savory snack

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