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