Chicken Potstickers Recipe

📝 Introduction

Potstickers—also known as Chinese jiaozi—are dumplings pan-fried on one side for a crispy golden bottom, then steamed to finish cooking through. This recipe features a juicy, savory chicken filling accented with ginger, garlic, green onion, and sesame oil. Wrapped in thin dumpling wrappers, these potstickers deliver a perfect balance of texture and flavor. Once you’ve made them fresh, frozen store-bought ones will never quite compare!

🧂 Ingredients

For the Chicken Filling:

1 lb (450g) ground chicken (preferably thigh meat for juiciness)
1 cup green cabbage, finely shredded (optional but traditional)
2 green onions, finely chopped
1 tbsp ginger, grated
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
½ tsp white pepper (or black if unavailable)
1 egg (helps bind the mixture)
1 tbsp cornstarch (helps hold moisture)

For Wrapping & Cooking:

1 pack round dumpling wrappers (store-bought or homemade)
Small bowl of water (for sealing edges)
2 tbsp vegetable oil (for frying)
⅓ cup water (for steaming)

For the Dipping Sauce:

2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp chili flakes or chili oil (optional)
½ tsp sugar
Thinly sliced green onions or fresh garlic (optional)

👨‍🍳 Instructions & Method

Step 1: Make the Filling

In a large mixing bowl, combine the ground chicken, chopped cabbage, green onions, ginger, garlic, soy sauce, sesame oil, vinegar, sugar, white pepper, egg, and cornstarch.
Mix thoroughly until well combined. You can stir in one direction to develop a slightly springy texture.
Cover and refrigerate for 15–30 minutes to let the flavors meld.

Step 2: Assemble the Potstickers

Take one dumpling wrapper and place it in the palm of your hand.
Spoon about 1 heaping teaspoon of filling into the center.
Dip your finger in water and moisten the edge of the wrapper.
Fold the wrapper in half to form a half-moon shape, pressing out the air.
Pleat one side (optional) and pinch firmly to seal.
Repeat with remaining wrappers and filling. Keep finished dumplings under a damp cloth to prevent drying.

Step 3: Cook the Potstickers

Heat a non-stick skillet or well-seasoned pan over medium-high heat. Add 1 tablespoon of oil.
Place the potstickers flat-side down in the pan, spacing them apart.
Cook for 2–3 minutes until the bottoms are golden brown.
Carefully add about ⅓ cup water to the pan and immediately cover with a lid.
Let steam for 5–6 minutes or until the water has evaporated and the potstickers are cooked through.
Remove the lid and let them crisp again for another minute if desired.
Transfer to a plate and repeat in batches if needed.

Step 4: Make the Dipping Sauce

In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, and chili oil.
Add optional green onions or garlic to taste.

🍽️ Serving Suggestion

Serve hot with dipping sauce. Garnish with chopped green onions, sesame seeds, or a drizzle of chili oil for extra flair. Pairs beautifully with stir-fried vegetables or a simple cucumber salad.

❄️ Storage Tip

To freeze uncooked potstickers:

Place them in a single layer on a tray lined with parchment and freeze until solid (about 2 hours).
Transfer to a freezer bag. Cook from frozen, adding 2 extra minutes to steaming time.