Have you ever bitten into a perfectly crisp-bottomed potsticker and felt that burst of savory filling and steam? That moment is pure culinary magic! Making Easy Chicken Potstickers with Soy Dipping Sauce at home might sound intimidating, but I’m here to tell you it’s surprisingly manageable—and so much more satisfying than takeout.
There’s something deeply rewarding about pleating your own dumplings and watching them transform in the pan.
Why This Recipe is Awesome
These Easy Chicken Potstickers with Soy Dipping Sauce deserve a permanent spot in your recipe collection. Unlike restaurant versions that can be greasy or filled with mystery ingredients, these homemade treasures let you control exactly what goes inside. The combination of ground chicken (leaner than traditional pork) with fresh ginger, garlic, and green onions creates a juicy filling that’s both light and deeply flavored.
What makes this recipe particularly special is the dual cooking method—the traditional “potsticker” technique where we steam-fry the dumplings creates that signature crispy bottom alongside a perfectly tender wrapper. Plus, the simple soy dipping sauce brings everything together with its perfect balance of salty, tangy and aromatic elements.
Equipment needed: Large mixing bowl, cutting board, knife, large skillet with lid, measuring spoons, small bowl for dipping sauce
Homemade Chicken Potstickers
Ingredients
For the Potstickers
- 1 pound ground chicken
- 2 cups Napa cabbage finely shredded (about ¼ head)
- 3 green onions finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon white pepper
- 1 package round dumpling wrappers about 30 wrappers
- 2 tablespoons vegetable oil for frying
- ½ cup water for steaming
For the Dipping Sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1 green onion finely sliced (optional)
- 1 teaspoon chili oil or crushed red pepper flakes optional, for heat
Instructions
- Prepare the cabbage by sprinkling it with ½ teaspoon salt and letting it sit for 10 minutes. Squeeze out excess moisture using a clean kitchen towel or paper towels – this prevents soggy dumplings!
- Mix the filling by combining ground chicken, drained cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper in a large bowl. Stir in one direction until well combined and slightly sticky.
- Set up a dumpling assembly station with a small bowl of water, dumpling wrappers, and your filling. Keep unused wrappers covered with a damp cloth to prevent drying.
- Fill each wrapper by placing about 1 tablespoon of filling in the center. Don’t overfill or they’ll burst during cooking!
- Seal the dumplings by dipping your finger in water and running it along half the edge of the wrapper. Fold the wrapper over to create a half-moon, then pinch the center together.
- Create pleats by making 3-4 small folds along each side, working from the center toward the edges. This creates the classic potsticker shape. Don’t worry if they’re not perfect—they’ll still taste amazing!
- Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until shimmering.
- Arrange potstickers in a single layer in the hot pan, flat side down. Work in batches to avoid overcrowding.
- Fry for 2-3 minutes until the bottoms turn golden brown and crispy.
- Add ¼ cup water to the pan (it will sizzle!) and immediately cover with a lid. Reduce heat to medium and steam for 5-6 minutes until the filling is fully cooked.
- Remove the lid and cook for another minute to allow any remaining water to evaporate. Transfer to a serving plate.
- Mix all dipping sauce ingredients in a small bowl and serve alongside your hot, crispy potstickers.
Notes
- You can make the filling up to 24 hours ahead and store it in the refrigerator in an airtight container.
- Uncooked potstickers freeze beautifully! Arrange them on a baking sheet without touching, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding an extra 2-3 minutes to the steaming time.
- If you can’t find dumpling wrappers, wonton wrappers work in a pinch—just cut them into circles using a cookie cutter.
- For extra flavor, add a splash of chicken broth instead of water when steaming.
Calories & Nutritional Info
- Calories: Approximately 210 calories per serving (6 potstickers)
- Protein: 14g per serving
- Carbohydrates: 22g per serving
- Fat: 8g per serving
- Allergens: Contains wheat, soy
- Diet suitability: Dairy-free
Common Mistakes to Avoid
- Overfilling the wrappers: This leads to bursting during cooking and filling leakage. Stick to about 1 tablespoon of filling per wrapper.
- Skipping the cabbage-draining step: Excess moisture makes for soggy, falling-apart dumplings.
- Overcrowding the pan: Potstickers need space to crisp properly. Cook in batches for best results.
- Using too much water for steaming: You need just enough to create steam, not to boil the dumplings.
- Walking away during the frying step: The bottoms can quickly go from golden to burnt, so keep a close eye on them.
Alternatives & Substitutions
- Protein options: Ground pork, turkey, or tofu crumbles work beautifully in place of chicken.
- Vegetable variations: Try adding finely chopped mushrooms, carrots, or water chestnuts for different textures and flavors.
- Gluten-free version: Look for rice paper wrappers or make your own gluten-free dough using rice flour and tapioca starch. Substitute tamari for regular soy sauce.
- Lower sodium: Use low-sodium soy sauce and reduce the amount to taste.
- No cabbage? Spinach (squeezed very dry) can work as a substitute, though the texture will be slightly different.
FAQs
Can I make these potstickers ahead of time?
Absolutely! You can prepare them fully and freeze uncooked potstickers for up to 3 months. Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding an extra 2-3 minutes to the steaming time.
Why are my potstickers sticking too much to the pan?
This usually happens when your pan isn’t hot enough before adding the potstickers or if you try to flip them too early. Make sure your pan is properly heated with oil shimmering before adding the dumplings, and give them enough time to develop that crispy bottom before adding water.
What’s the difference between potstickers, dumplings, and gyoza?
They’re all similar! “Potstickers” is the American term for Chinese jiaozi that are pan-fried and steamed. Japanese gyoza are typically smaller with thinner wrappers and more garlic. “Dumpling” is a catch-all term for filled dough pockets across many cuisines.
Can I use store-bought wonton wrappers instead?
Yes! While dumpling wrappers are ideal for their thickness and shape, wonton wrappers work in a pinch. You may need to trim them into circles, and they’re typically thinner, so handle them gently and expect a slightly different texture.
Is there a way to make these without the fold/pleat technique?
Definitely! A simple half-moon shape sealed with fork tines works perfectly well. The pleating helps create a flat bottom for better browning, but a simple seal will still give you delicious results.
Final Thoughts
Making your own Easy Chicken Potstickers with Soy Dipping Sauce might seem like a project at first, but the rhythm of folding each dumpling becomes surprisingly meditative and satisfying.
There’s something special about sharing these homemade treasures with friends or family—they’re impressive without being fussy, and they carry that wonderful homemade touch that takeout simply can’t match. So roll up your sleeves, gather your ingredients, and enjoy the process as much as the delicious results!
