Description
These homemade Chicken Potstickers feature a flavorful filling of ground chicken, cabbage, and aromatic seasonings wrapped in tender dumpling wrappers. Pan-fried until golden and then steamed to juicy perfection, they come with a tangy soy and rice vinegar dipping sauce, making them a perfect appetizer or snack with crispy bottoms and tender steamed tops.
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 of 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
- Prepare the Cabbage Mixture: Heat sesame oil in a large skillet over medium heat. Add chopped cabbage, salt, and pepper, sautéing until the cabbage is wilted. Stir in green onions, minced garlic, and ginger, then transfer the mixture to a bowl.
- Mix the Filling: Add ground chicken and soy sauce to the cabbage mixture and combine thoroughly until evenly mixed.
- Fill the Dumplings: Lay out 8 dumpling wrappers on a clean work surface. Place 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and moisten the edge of each wrapper to help seal.
- Seal the Potstickers: Fold each wrapper in half over the filling and pinch edges firmly to seal. Place the sealed potstickers on a sheet pan. Repeat with remaining wrappers and filling.
- Pan Fry the Potstickers: Heat about 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 6-8 potstickers, frying for 2 minutes until the bottoms are golden brown and crispy.
- Steam the Potstickers: Add 1/4 cup water to the skillet and quickly cover with a lid to steam the potstickers for 4-5 minutes until cooked through. Uncover and continue cooking until all liquid evaporates. Remove potstickers to a plate and repeat with the rest.
- Make the Dipping Sauce: Combine soy sauce, rice vinegar, sugar, sesame oil, sliced green onion, minced garlic, and sesame seeds in a small bowl. Serve alongside the potstickers.
Notes
- Use a light hand when sealing the dumplings to ensure they don’t tear or leak during cooking.
- If you want extra crispy bottoms, add a little more oil when pan frying.
- Make sure the skillet lid fits tightly to steam properly without splattering.
- Leftover potstickers can be refrigerated for up to 3 days and reheated by pan frying or steaming.
- You can substitute ground chicken with ground pork or turkey for variations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Keywords: chicken potstickers, dumplings, Asian appetizer, pan-fried dumplings, homemade potstickers
