These Chicken Potstickers are a delicious Chinese-inspired dish with a juicy, flavorful filling and perfectly crispy bottoms. Pan-fried and steamed to perfection, these dumplings are a fantastic appetizer or snack. With a tender ground chicken filling, savory seasonings, and a satisfying crunch, they’re sure to impress your family and friends.

Chicken Potstickers (Pan Fried Dumplings)

Why You’ll Love This Recipe

  • Juicy, Flavorful Filling: The combination of ground chicken, napa cabbage, and seasonings creates a filling that’s both juicy and flavorful.

  • Crispy Bottoms: Pan-frying the dumplings gives them the signature crispy bottom, while steaming keeps them tender and juicy on the inside.

  • Customizable: You can easily adjust the seasoning to your preference, and these dumplings are versatile – perfect for dipping in your favorite sauce or enjoying on their own.

  • Make-Ahead & Freezable: These dumplings can be frozen before cooking, making them perfect for meal prep or for a quick snack later.

Ingredients

For the Filling:

  • 1 lb ground chicken

  • 2 cups napa cabbage, chopped

  • 1 tsp salt

  • 4 green onions, sliced

  • 6 garlic cloves, minced

  • 2-inch piece of ginger, minced

  • 1 tbsp soy sauce

  • 1 tbsp oyster sauce

  • 1 tbsp sesame oil

  • 1 tbsp chicken bouillon

  • 1 tsp white pepper

For the Dumplings:

  • 1 lb circular dumpling wrappers

To Serve:

  • Dumpling dipping sauce

  • Green onions (optional)

  • Sesame seeds (optional)

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

Directions

Step 1: Prepare the Napa Cabbage

  1. Salt the cabbage: Add napa cabbage and salt to a bowl and toss to coat evenly. Let it sit for 10 minutes to draw out moisture.

  2. Rinse and squeeze: After 10 minutes, rinse off the salt and squeeze the cabbage to release excess moisture.

Step 2: Make the Filling

  1. Mix the filling: In a large bowl, combine ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix until well-combined.

  2. Taste test: Pan-fry a small piece of the filling to taste-test and adjust seasoning as needed.

Step 3: Fold the Dumplings

  1. Prepare the wrappers: Wet the edge of a circular dumpling wrapper with a little water.

  2. Add the filling: Place a small spoonful of the filling in the center of the wrapper.

  3. Fold and pleat: Fold the wrapper in half, then make three pleats on the front half of the wrapper towards the center. Pinch the top to seal, making sure it’s tight to prevent any filling from escaping.

  4. Cover the dumplings: Keep the dumplings covered with a damp towel to prevent them from drying out while you continue folding the rest.

Step 4: Cook the Potstickers

  1. Heat the pan: Drizzle a small amount of oil into a non-stick pan over medium heat.

  2. Pan-fry: Add about 10 dumplings (depending on the size of your pan) and sear them for 2 minutes until the bottoms are golden brown.

  3. Steam the dumplings: Add just enough water to cover the pan (about 1/4 to 1/2 cup), cover the pan with a lid, and steam for 5 minutes, or until the dumplings are fully cooked.

Step 5: Freeze (Optional)

  • To freeze: Lay the uncooked dumplings flat on a sheet pan lined with wax paper or plastic wrap. Make sure they don’t touch so they don’t stick together. Freeze until solid, then transfer to a container or bag to save space in the freezer.

Step 6: Serve and Enjoy

  1. Serve: Serve the potstickers with a dumpling dipping sauce, green onions, and sesame seeds for extra flavor.

  2. Enjoy: Serve hot and enjoy the crispy, flavorful chicken potstickers!

Notes

  • Filling Adjustments: You can adjust the seasoning to your liking, adding more soy sauce or oyster sauce for extra umami, or ginger for more zing.

  • Freezing Dumplings: Freezing uncooked dumplings is a great way to have them ready to go for a quick meal or snack. Just steam or pan-fry them when you’re ready to eat.

  • Dipping Sauces: Try pairing these potstickers with soy sauce, vinegar, or a sweet chili dipping sauce for added flavor.

Tools You’ll Need

  • Non-stick pan or cast iron skillet

  • Mixing bowl

  • Dumpling wrappers

  • Pastry brush (for water)

  • Damp towel (for covering dumplings while folding)

Conclusion

These Chicken Potstickers are the perfect blend of crispy, savory, and juicy. Whether you’re making them for dinner or prepping them ahead of time for later, they’re sure to satisfy your cravings for Chinese-inspired comfort food. Plus, with their easy-to-make filling and simple cooking process, you’ll be able to enjoy homemade dumplings in no time!

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Chicken Potstickers (Pan Fried Dumplings)

Chicken Potstickers (Pan Fried Dumplings)

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  • Author: Amelia
  • Total Time: 1hour
  • Yield: 50 dumplings
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Description

These homemade chicken potstickers have a flavorful, juicy filling and the most satisfying crispy bottoms! Perfect for any meal or as an appetizer.

Ingredients

For the Filling:

1 lb ground chicken

2 cups napa cabbage, chopped

1 tsp salt

4 green onions, sliced

6 garlic cloves, minced

2-inch piece of ginger, minced

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp chicken bouillon

1 tsp white pepper

For Wrapping:

1 lb circular dumpling wrappers

For Cooking:

Vegetable oil (for pan frying)

For Serving:

Dumpling dipping sauce

Green onions (optional)

Sesame seeds (optional)

Instructions

Prepare the Napa Cabbage

Add the chopped napa cabbage and salt to a bowl and toss to evenly coat. Let it sit for 10 minutes to draw out moisture.

Rinse off the salt and squeeze out any excess moisture from the cabbage.

2. Make the Filling

In a large bowl, combine the ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper.

Pan fry a small piece of the filling to taste test. Adjust the seasonings as needed.

3. Fold the Dumplings

Wet the edges of a circular dumpling wrapper.

Place a small spoonful of the filling in the center of the wrapper.

Fold the wrapper in half, then make 3 pleats on one side towards the middle and push the end to seal. Repeat on the other side and pinch the top to seal the dumpling.

Keep the wrappers and folded dumplings covered with a damp towel to prevent them from drying out while folding the rest.

4. Cook the Potstickers

Heat a drizzle of oil in a non-stick pan over medium heat. Place about 10 dumplings in the pan (do not overcrowd).

Sear the dumplings for about 2 minutes until the bottoms are golden brown.

Add just enough water to cover the bottom of the pan, cover, and steam the dumplings for 5 minutes.

5. Freezing the Dumplings (Optional)

To freeze, lay uncooked dumplings flat on a wax paper-lined or plastic wrap-lined sheet pan or plate. Ensure they don’t touch so they don’t stick together.

Freeze until firm, then transfer the dumplings to a container or bag to save space.

6. Serve and Enjoy

Serve the chicken potstickers with a dumpling dipping sauce, green onions, and sesame seeds. Enjoy!

Notes

Freezing: Dumplings can be cooked from frozen. Just add an extra couple of minutes to the steaming time.

Dipping Sauce: You can use soy sauce, rice vinegar, sesame oil, or make a simple dipping sauce with soy sauce and a pinch of sugar.

Tips: Don’t overcrowd the pan while frying to ensure the dumplings cook evenly and get crispy.

  • Prep Time: 50 minutes
  • Cook Time: 10 minutes

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