Chicken Potstickers

5 from 3 votes

Chicken Potstickers

Crispy-bottom, juicy chicken potstickers made with a savory ginger-garlic filling. Pan-fried, steamed, and finished until perfectly golden—just like your favorite restaurant dumplings.

Prep Time35

Cook Time10

Total Time1 45

Course: Appetizer recipes, Side dishes

Cuisine: Japanese

Keyword: chicken dumplings, chicken potsticker recipe, chicken potstickers

Servings:

Author: Tatiana

Ingredients

For the filling:

1 pound ground chicken
1 cup finely chopped napa cabbage
2 green onions finely sliced
2 cloves garlic minced
½ tablespoon fresh ginger grated
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

For assembling:

30 to 35 dumpling wrappers
Small bowl of water for sealing

For cooking:

2 tablespoons neutral oil such as vegetable or canola oil
1/2 cup water

Optional dipping sauce:

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili oil or chili flakes
1 tablespoon sliced scallions
1/2 teaspoon sesame oil

Instructions

Make the filling: In a large bowl, mix the ground chicken, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and black pepper until well combined.
Fill the dumplings: Place about 1 tablespoon of filling in the center of each wrapper. Lightly moisten the edges with water, then fold and seal (pleat if desired).
Pan-fry: Heat the oil in a nonstick skillet over medium heat. Arrange the dumplings flat-side down and cook for 2 to 3 minutes until the bottoms are golden brown.
Steam: Carefully add 1/2 cup water to the pan and cover immediately. Steam for 5 to 6 minutes until the chicken is fully cooked.
Crisp again: Remove the lid and continue cooking for 1 to 2 minutes until the water evaporates and the bottoms become crispy again.
Serve hot with the dipping sauce. Sprinkle with black sesame seeds if desired.

Notes

Filling: Finely chop cabbage; squeeze out excess moisture if watery. Mix well for even flavor.
Sealing: Use about 1 tablespoon filling. Press out air and seal tightly. Keep wrappers covered.
Cooking: Use medium heat. Start in a hot pan, then add water and cover to steam.
Doneness: Filling should be fully cooked (no pink). Dumplings feel firm.
Freezing: Freeze uncooked dumplings; cook from frozen with 1–2 extra minutes.
Reheating: Reheat in a pan for best crispiness (avoid microwave).
Variations: Try chili oil, mushrooms, or swap chicken for turkey or pork.
Avoid: Overfilling, overcrowding the pan, or skipping the final crisp step.

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