Homemade Chicken Potstickers
Tender homemade dumplings filled with seasoned ground chicken and vegetables, pan-fried until golden and crisp on the bottom, then steamed to perfection. Served with a simple, aromatic soy dipping sauce that elevates every bite.
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.