Description
Delicious homemade chicken potstickers featuring a savory filling of ground chicken, cabbage, and aromatics, pan-fried to a crispy golden brown and steamed to perfection. Served with a tangy soy-ginger dipping sauce, these potstickers make a perfect appetizer or meal.
Ingredients
Scale
Filling and Potstickers
- 2 tsp sesame oil
- 1½ cups finely chopped napa or green cabbage
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 lb ground chicken
- 3 tbsp soy sauce
- 1 package round dumpling wrappers
- vegetable oil for frying
Dipping Sauce
- â…“ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 sliced green onion
- 1 clove garlic, minced
- ½ tsp sesame seeds
Instructions
- Prepare the cabbage mixture: In a large skillet, heat the sesame oil over medium heat. Once hot, add the napa or green cabbage, salt, and pepper. Sauté for a few minutes until the cabbage is wilted and tender. Stir in the chopped green onions, minced garlic, and minced ginger until fragrant.
- Make the filling: Transfer the cooked cabbage mixture to a bowl. Add the ground chicken and 3 tablespoons of soy sauce. Mix everything thoroughly until well combined.
- Assemble the potstickers: Lay out 8 dumpling wrappers on your work surface. Fill a small dish with water. Using a tablespoon, place about 1 tablespoon of the filling into the center of each wrapper. Dip your finger into the water and moisten the edges of the wrapper to help seal.
- Seal the potstickers: Fold each wrapper in half over the filling and carefully pinch the edges together to seal tightly. Place the sealed potstickers on a sheet pan. Repeat this process until all wrappers and filling are used.
- Pan-fry the potstickers: Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add 6 to 8 potstickers to the skillet, flat side down. Fry for about 2 minutes or until the bottoms turn golden brown and crispy.
- Steam the potstickers: Pour 1/4 cup of water into the skillet and immediately cover with a lid to prevent splattering. Steam the potstickers for 4 to 5 minutes, or until the chicken filling is fully cooked. Remove the lid and continue cooking until all the water has evaporated and the bottoms are crisp again. Remove the potstickers and repeat with the remaining batch.
- Prepare dipping sauce and serve: In a small bowl, combine 1/3 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, sliced green onion, minced garlic, and sesame seeds. Stir well. Serve the potstickers warm with the dipping sauce on the side.
Notes
- If you prefer a vegetarian option, substitute ground chicken with finely chopped mushrooms or tofu.
- Ensure the water used to seal the wrappers is just enough to moisten edges to avoid sogginess.
- You can freeze assembled potstickers before cooking; just don’t thaw before pan-frying and steaming—cook straight from frozen by adding extra steaming time.
- Use a non-stick skillet to prevent sticking and easier cooking.
