Why You’ll Love This Recipe

I love how these potstickers hit that perfect balance between crispy and tender. The chicken filling is savory and packed with flavor, while the golden bottoms give every bite a little crunch. Making them at home lets me customize the flavors and fillings just how I like them—and they freeze beautifully, so I can always have a batch ready for a quick meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground chicken
Green onions, finely chopped
Garlic, minced
Ginger, minced
Soy sauce
Sesame oil
Napa cabbage or regular cabbage, finely shredded
Salt and pepper
Round dumpling wrappers
Vegetable oil (for frying)
Water (for steaming)

directions

In a large bowl, I mix ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, shredded cabbage, salt, and pepper until well combined.
I place about 1 teaspoon of the filling in the center of each dumpling wrapper.
Using my finger, I wet the edge of the wrapper with water, fold it in half, and pinch the edges to seal, creating pleats if I feel fancy.
I heat oil in a nonstick skillet over medium-high heat. Once hot, I add the potstickers flat-side down in a single layer.
I cook them for 2–3 minutes until the bottoms are golden brown.
Carefully, I add a few tablespoons of water to the skillet and cover it immediately to steam the dumplings for about 5–6 minutes.
Once the water evaporates, I remove the lid and let the potstickers crisp up for another 1–2 minutes before serving.

Servings and timing

This recipe makes about 24 potstickers, serving 4–6 people depending on how hungry we are. The total time is around 40 minutes, including prep, assembly, and cooking.

Variations

I like to swap out the chicken for ground turkey or pork when I want to change it up. For a veggie version, I use finely chopped mushrooms, carrots, and tofu instead of meat. Sometimes I add chili flakes or a dash of hoisin to the filling for extra flavor. Using store-bought wrappers makes it quick, but I’ve also tried making my own dough for special occasions.

storage/reheating

Uncooked potstickers freeze really well—I arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer bag. When I’m ready to eat, I cook them straight from frozen using the same pan-fry method. Cooked leftovers can be stored in the fridge for up to 3 days. To reheat, I either steam them again or pan-fry to re-crisp the bottoms.

FAQs

Can I use store-bought dumpling wrappers?

Yes, I always use store-bought round dumpling wrappers—they’re easy to work with and save time.

What’s the best dipping sauce for these?

I usually mix soy sauce, rice vinegar, and a little sesame oil or chili oil for a simple dipping sauce. Sometimes I add garlic or green onions too.

How do I keep the dumplings from sticking to the pan?

I use a good nonstick skillet and make sure there’s enough oil in the pan. Letting them form a crust before moving helps too.

Can I steam these instead of pan-frying?

Yes, I can steam them in a bamboo or metal steamer for a softer texture, but I really enjoy the crispy bottoms from pan-frying.

What do I serve with potstickers?

I like serving them with a dipping sauce, some stir-fried veggies, or even a simple noodle dish for a full meal.

Conclusion

These Chicken Potstickers are one of my favorite homemade dishes to make when I want something comforting, flavorful, and a little bit fun. They’re perfect for gatherings, weeknight dinners, or a relaxing cooking project. Once I started making them from scratch, I realized how much better and fresher they taste—and now I always have a stash in the freezer.