Chicken potstickers are a delicious and popular dish that combines savory ground chicken with fresh vegetables wrapped in a delicate dumpling skin. These pan-fried dumplings are crispy on the outside and tender on the inside, making them a favorite for many. They are perfect for a satisfying meal or a fun appetizer.
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Why make this recipe
Making chicken potstickers at home allows you to customize the filling to your liking and enjoy the process of dumpling making. This recipe is straightforward, making it accessible for beginner cooks and fun for families. Plus, homemade potstickers taste much better than store-bought options!
How to make Chicken Potstickers
Ingredients:
- 1 lb ground chicken
- 1 lb circular dumpling wrapper
- 2 cups napa cabbage (chopped)
- 1 tsp salt
- 4 green onions (sliced)
- 6 garlic cloves (minced)
- 2 inch ginger (minced)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp chicken bouillon
- 1 tsp white pepper
- Dumpling dipping sauce
- Green onions
- Sesame seeds
Directions:
- Start by adding napa cabbage and salt to a bowl. Toss them to coat evenly. Let it sit for 10 minutes to draw out moisture, then rinse off the salt and squeeze the cabbage to release excess moisture.
- In a large bowl, mix together ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper to make the filling. Pan fry a small piece of the filling to taste and adjust the flavor as needed.
- To fold the dumplings, wet the edge of a circular dumpling wrapper. Place a small spoonful of filling in the center. Fold it in half and make three pleats towards the middle on one side, pinch to seal. Repeat on the other side and pinch the top to seal well. Keep the dumpling wrappers covered with a damp towel.
- To cook the potstickers, heat a drizzle of oil in a non-stick pan over medium heat. Place about 10 dumplings in the pan, making sure not to overcrowd. Sear them for 2 minutes until the bottoms are golden brown. Then, add enough water to cover the pan and steam covered for 5 minutes.
- You can either cook all the dumplings or freeze them. To freeze, lay uncooked dumplings flat on a wax sheet or plastic wrap-lined sheet pan. Place them in the freezer until hard, then transfer them to a container.
- Serve chicken potstickers with dumpling dipping sauce, green onions, and sesame seeds. Enjoy!
Chicken Potstickers
Savory ground chicken and fresh vegetables in delicate dumpling wrappers, pan-fried for a crispy finish.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb ground chicken
- 1 lb circular dumpling wrapper
- 2 cups napa cabbage (chopped)
- 1 tsp salt
- 4 green onions (sliced)
- 6 garlic cloves (minced)
- 2 inches ginger (minced)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp chicken bouillon
- 1 tsp white pepper
- Dumpling dipping sauce
- Additional green onions for garnish
- Sesame seeds for garnish
Instructions
- Mix napa cabbage with salt, let it sit for 10 minutes, rinse and squeeze out moisture.
- Combine chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper in a bowl to make the filling.
- Prepare dumpling wrappers by wetting edges, placing filling in center, and sealing with pleats.
- Heat oil in a non-stick pan, place dumplings, sear for 2 minutes until golden brown.
- Add water to pan and steam covered for 5 minutes.
- Serve with dipping sauce, garnished with green onions and sesame seeds.
Notes
Ensure to squeeze excess water from cabbage to avoid soggy dumplings. You can prepare the filling in advance.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian
- Diet: Paleo
Nutrition
- Serving Size: 2 potstickers
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
How to serve Chicken Potstickers
Serve chicken potstickers hot with your favorite dipping sauce, such as soy sauce or a mix of soy sauce, vinegar, and chili oil. Garnish with sliced green onions and sprinkle some sesame seeds on top for added flavor and presentation.
How to store Chicken Potstickers
If you have any leftover cooked potstickers, store them in an airtight container in the refrigerator for up to 3 days. You can reheat them in a pan to restore some of their crispiness. Uncooked potstickers can be frozen for up to 3 months.
Tips to make Chicken Potstickers
- Make sure to squeeze excess water from the napa cabbage to prevent soggy dumplings.
- Experiment with different fillings like shrimp, pork, or vegetables for more variety.
- Work quickly when folding the dumplings to keep the wrappers moist.
Variations
You can switch up the filling by using different proteins like shrimp or beef, or add more vegetables such as carrots or mushrooms for extra flavor and nutrition. If you’re feeling creative, turn them into a soup, like this Potsticker Soup.
FAQs
1. Can I use frozen wrappers for chicken potstickers?
Yes, frozen dumpling wrappers work great. Just thaw them before using.
2. How do I know when the potstickers are cooked?
The bottoms should be golden brown, and the wrappers should be tender but not mushy after steaming.
3. Can I make the filling in advance?
Absolutely! You can prepare the filling a day ahead and store it in the refrigerator until you’re ready to make the potstickers.
Conclusion
Chicken potstickers are a fun and tasty dish that can be enjoyed any time. With this straightforward recipe, you can create delicious dumplings that are sure to impress. Whether you’re serving them as an appetizer or a main dish, homemade potstickers are always a hit!
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