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These chicken potstickers bring together juicy ground chicken and crisp napa cabbage wrapped in tender dumpling skins. Cooking them until the bottoms are golden and crispy while the filling steams inside creates a perfect balance of textures. This recipe delivers authentic Chinese pan-fried dumplings that are fun to fold and satisfying to eat, ideal for sharing at any gathering or just treating yourself.
I first made these when craving handmade dumplings and was hooked ever since. They now make frequent appearances during family dinners and celebrations.
Gather Your Ingredients
- Ground chicken: The main protein that stays juicy and absorbs all the sauce flavors well always pick fresh lean ground chicken for best texture
- Circular dumpling wrappers: Thin and pliable these wrappers hold the filling securely and provide a delicate bite look for fresh or refrigerated wrappers in Asian markets or groceries
- Napa cabbage chopped: Adds crunch and moisture salting draws out bitterness and excess water preventing sogginess
- Salt: Used to draw out moisture from napa cabbage which intensifies flavor and keeps the filling from becoming watery
- Green onions sliced: Provides a fresh sharpness and mild onion flavor to brighten the filling
- Garlic cloves minced: Essential aromatics giving savory depth
- Ginger minced: Adds warmth and a slightly spicy brightness
- Soy sauce: Contributes umami and saltiness use naturally brewed varieties when possible
- Oyster sauce: Adds a sweet and savory richness that deepens the flavor profile
- Sesame oil: Delivers a fragrant nuttiness that complements the meat and vegetables perfectly
- Chicken bouillon: Boosts overall savory taste and rounds out the filling
- White pepper: Gives subtle heat without overpowering the other aromas
- Dumpling dipping sauce green onions sesame seeds: Perfect accompaniments that enhance the potstickers’ flavor and provide texture contrast
How to Make It
- Prepare napa cabbage:
- Add napa cabbage and salt to a bowl and toss to evenly coat. Let it sit for 10 minutes to draw out moisture. Rinse thoroughly under cold water then squeeze out excess moisture until cabbage feels almost dry. This step prevents watery filling and keeps dumplings from becoming soggy.
- Make the filling:
- Combine ground chicken napa cabbage green onions garlic ginger soy sauce oyster sauce sesame oil chicken bouillon and white pepper in a large bowl. Mix thoroughly so all flavors meld. Pan fry a small amount of filling in a skillet taste and adjust seasonings to your preference. This test cooking step ensures the final filling hits the right balance.
- Fold the dumplings:
- Wet the edge of a circular wrapper with water to help seal. Place a small spoonful of filling in the center making sure not to overfill. Fold the wrapper in half and starting from one side create three pleats on the front half pressing firmly towards the middle to gather the dough. Repeat on the other side then pinch the top closed sealing the filling inside. Cover folded dumplings and wrappers with a damp towel to prevent drying while working.
- Cook the potstickers:
- Add a light drizzle of oil to a nonstick pan over medium heat. Place about 10 dumplings in a single layer without crowding. Let fry undisturbed for around 2 minutes until bottoms are golden brown and crisp. Carefully add water just enough to cover the pan then immediately cover with lid to steam for 5 minutes. The water will evaporate leaving the crispy bottom intact while cooking the filling and wrapper tops thoroughly.
- Freeze or cook later:
- Cook all potstickers or freeze for future meals. To freeze lay uncooked dumplings on a wax paper lined tray ensuring none touch. Freeze until firm then transfer to airtight container or bag. This method prevents sticking so you can easily cook just the amount you want later.
- Serve:
- Serve these chicken potstickers with dumpling dipping sauce sliced green onions and toasted sesame seeds. Enjoy the satisfying combination of crispy golden bottoms and juicy savory filling.
I love the marriage of textures in this dish especially the crispy bottoms that contrast beautifully with tender steamed tops. Folding dumplings became a family tradition that made me appreciate the artistry behind homemade potstickers and brought my loved ones closer as we worked side by side crafting these little parcels.
Flavor Boosters
Serve these chicken potstickers with dumpling dipping sauce sliced green onions and toasted sesame seeds. Enjoy the satisfying combination of crispy golden bottoms and juicy savory filling.
Serving Suggestions
Pair these potstickers with a simple soy vinegar dipping sauce made by combining soy sauce rice vinegar and a touch of chili oil. They also work wonderfully with a side of steamed jasmine rice and quick stir-fried greens for a balanced meal. Garnish liberally with chopped fresh green onions and toasted sesame seeds for extra flavor and crunch.
Creative Twists
In chilly seasons adding finely chopped mushrooms to the filling adds an earthy dimension and extra moisture. During warm months fresh herbs like cilantro or Thai basil can brighten the flavors for a lighter take. Experimenting with dipping sauces like spicy peanut or ginger scallion can keep the experience fresh and exciting.
These chicken potstickers are a perfect combination of textures and flavors, making them a rewarding dish to prepare and enjoy with loved ones.
Recipe FAQs
- → How do I achieve crispy bottoms on dumplings?
Sear dumplings in a medium-heat oiled pan until golden brown, then add water and cover to steam, preserving crispiness below.
- → What ingredients add flavor to the filling?
Ground chicken mixed with napa cabbage, green onions, garlic, ginger, soy and oyster sauces, sesame oil, bouillon, and white pepper create a rich taste.
- → Can the dumplings be frozen before cooking?
Yes, freeze uncooked folded dumplings on a lined sheet until firm, then transfer them to a container for storage.
- → Why is napa cabbage salted before mixing?
Salting cabbage draws out excess moisture to prevent soggy filling and helps maintain the dumplings' texture.
- → How should dumplings be folded for best results?
Use wet edges to seal, creating 3 pleats on the front half, then pinch to close tightly ensuring no filling escapes during cooking.
- → What is the best way to serve these dumplings?
Serve hot with a complementary dipping sauce, garnished with green onions and sesame seeds for added flavor and presentation.