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Chicken Potstickers (Pan Fried Dumplings)

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Crispy, juicy, and packed with flavor – these homemade chicken potstickers are the perfect appetizer or main dish.

Ingredients

1/2 lb ground chicken

1/2 cup finely shredded cabbage

1/4 cup finely chopped scallions

1 tbsp soy sauce

1 tbsp sesame oil

1 tsp grated ginger

1 clove garlic, minced

1 tsp rice vinegar

1/4 tsp black pepper

20 round dumpling wrappers

2 tbsp vegetable oil (for frying)

1/3 cup water (for steaming)

For Dipping Sauce (optional):

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

1/2 tsp chili flakes (optional)

Instructions

Make the filling: In a bowl, combine ground chicken, cabbage, scallions, soy sauce, sesame oil, ginger, garlic, vinegar, and pepper. Mix until well combined.

Assemble dumplings: Place 1 tsp of filling in the center of each wrapper. Moisten the edge with water, fold in half, and pleat to seal.

Pan-fry: Heat 1 tbsp oil in a nonstick skillet over medium heat. Add dumplings flat-side down in a single layer. Fry for 2–3 minutes until bottoms are golden brown.

Steam: Carefully pour 1/3 cup water into the pan. Cover immediately and steam for 5–6 minutes, or until the filling is cooked through and water evaporates.

Serve: Remove lid and cook another 1 minute to re-crisp bottoms. Serve hot with dipping sauce.

 

Notes

You can freeze uncooked potstickers on a tray, then transfer to a zip-top bag for later use.

Cook frozen—no need to thaw—just add 1–2 extra minutes of steaming.

Add finely chopped mushrooms or carrots for extra texture.