Name: Chicken Potstickers (Pan-Fried Dumplings)
Prep time: 20 min
Cook time: PT-486887H25M39S
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb ground chicken; 1 lb circular dumpling wrappers; 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 (to serve); Additional sliced green onions (to serve); Toasted sesame seeds (to serve)

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These flavorful chicken potstickers are crispy on the bottom, tender on the inside, and bursting with savory goodness—perfect as an appetizer, snack, or main dish.

Why You’ll Love This Recipe

With a juicy chicken and napa cabbage filling and a satisfying crisp bottom, these potstickers are restaurant-quality but easy to make at home. You can cook them fresh or freeze for later—ideal for meal prep and feeding a crowd.

Chicken Potstickers (Pan-Fried Dumplings)

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

1 lb ground chicken
1 lb circular dumpling wrappers
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

To serve:

Dumpling dipping sauce
Additional sliced green onions
Toasted sesame seeds

Directions

Prepare cabbage: Toss Napa cabbage with salt in a bowl and let sit for 10 minutes to draw out moisture. Rinse, squeeze firmly to remove excess water, and set aside.
Make filling: In a large bowl, combine ground chicken, drained cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Pan-fry a small piece of filling to taste and adjust seasoning as needed.
Fold dumplings: Keep wrappers covered with a damp towel. Wet the edge of each wrapper, place a small spoonful of filling in the center. Fold in half; pleat the front half three times towards the center, press the end, then pleat the other side. Pinch together at the top to seal.
Cook potstickers: Heat a nonstick pan over medium heat with a drizzle of oil. Add about 10 dumplings, flat side down—don’t overcrowd. Sear until the bottoms are golden brown (~2 minutes). Add just enough water to cover the pan surface, cover, and steam for 5 minutes until cooked through.
Freeze extras (optional): Arrange uncooked dumplings in a single layer on a lined tray; freeze until solid, then store in bags or containers.
Serve: Plate hot potstickers and garnish with dipping sauce, extra green onions, and sesame seeds.

Servings and timing

Servings: Makes approximately 40 potstickers (about 4 per person for a light meal or 8 as an appetizer)
Prep time: 20 minutes (plus optional thawing/freezing time)
Cook time: 10 minutes per batch
Total time: ~30–40 minutes

Variations

Pork-chicken blend: Use half ground pork and half chicken for richer flavor.
Vegetable-only: Substitute chicken with finely chopped mushrooms and tofu for a vegetarian version.
Spicy filling: Add 1–2 tsp chili garlic sauce or finely chopped fresh chilies to the filling.
Flavor boost: Mix a drop of sesame oil or a teaspoon of hoisin in the dipping sauce.
Wrapper swap: Use square or wonton wrappers—adjust folding style accordingly.

Storage/reheating

Refrigerator: Store cooked potstickers in an airtight container for up to 3 days.
Freezer: Uncooked, frozen potstickers last up to 1 month.
Reheating: Warm in a skillet over medium-low heat with a bit of oil, adding a splash of water and covering to re-steam for a few minutes. No soggy texture!

FAQs

1. Can I use pre-made potstickers wrappers?

Yes—just ensure they’re the correct size, and keep them covered to prevent drying.

2. Do I need to pan-fry the filling before folding?

It’s optional but recommended—you can taste-test and adjust seasoning before committing.

3. How do I prevent wrappers from drying out?

Keep all wrappers and prepared dumplings covered with a damp kitchen towel while working.

4. Can I skip the steaming step?

Steaming locks in juices—skipping it may result in dry, undercooked filling.

5. Why salt the cabbage?

Salting draws out excess water so the filling isn’t watery and tastes balanced.

6. Is white pepper necessary?

It provides classic dumpling heat—it can be substituted with black pepper if needed.

7. How do I freeze dumplings properly?

Freeze uncooked, individually spaced dumplings until firm, then transfer to freezer bags—this prevents sticking and preserves shape.

8. Can I bake instead of pan-fry?

Yes—arrange dumplings on a baking sheet, brush with oil, and bake at 375 °F (190 °C) for about 20 minutes, flipping halfway.

9. What’s a good dipping sauce?

Combine soy sauce, rice vinegar, sesame oil, a touch of sugar, and optional chili flakes or garlic for depth.

10. Can I make them ahead for a party?

Absolutely—make, freeze, and later cook straight from frozen—you may need to add an extra minute to steaming time.

Conclusion

Homemade chicken potstickers deliver restaurant-quality flavor with a satisfying crisp and juicy filling. Versatile, freezable, and endlessly adaptable, they make a perfect party appetizer, snack, or easy dinner. Make them once, and you’ll find yourself reaching for this recipe again and again!

Ezabella