The Best Chicken Potstickers

Potstickers (aka Chinese pan-fried dumplings) are first crispy-fried on the bottom, then steamed to juicy, tender perfection. The filling? A simple but deeply flavorful mix of ground chicken, fresh aromatics, and seasoning that hits that perfect savory-salty-umami balance.

They’re freezer-friendly, dinner-party perfect, and surprisingly fun to fold—even if you’ve never made dumplings before.

Why You’ll Love These

• Crispy and juicy with tons of flavor
• Halal-friendly, made with chicken and no alcohol
• Freezer-friendly for easy future meals
• Totally customizable—add veggies, spice, or even swap the protein
• Perfect for meal prep, date night, or family cooking fun

Time & Yield

• Prep Time: 40 minutes
• Cook Time: 8–10 minutes per batch
• Total Time: ~1 hour
• Makes: 30–35 potstickers
• Calories per potsticker: ~70

Ingredients

For the Filling:

• 1 lb ground chicken (halal-certified)
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• 2–3 cloves garlic, minced
• 2 teaspoons rice vinegar or lemon juice
• 1 cup finely chopped green cabbage (or napa cabbage)
• 2 green onions, finely chopped
• 1 teaspoon sugar
• Salt and pepper, to taste
• Optional: 1/4 teaspoon chili flakes for heat

For Assembly:

• 30–35 round dumpling wrappers (available at most Asian markets or grocery stores)
• Small bowl of water, for sealing
• 2 tablespoons neutral oil, for pan-frying
• 1/4 cup water, for steaming

For the Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili crisp or sriracha (optional)
• 1 teaspoon honey or a pinch of sugar
• Optional: chopped green onion or sesame seeds

How to Make the Best Chicken Potstickers

1. Make the Filling

• In a large bowl, mix ground chicken with soy sauce, sesame oil, ginger, garlic, vinegar, sugar, cabbage, and green onions.
• Stir well until fully combined and slightly sticky.

This mixture can be made ahead and stored in the fridge for up to 24 hours.

2. Assemble the Potstickers

• Place a dumpling wrapper in your palm.
• Add 1 heaping teaspoon of filling to the center.
• Dip your finger in water and moisten the edge of the wrapper.
• Fold in half and pleat the top edge while pressing to seal, or just press firmly closed.

Don’t overfill—just enough to make it plump without bursting when you cook it.

3. Cook the Potstickers (Pan-Fry + Steam Method)

• Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
• Add 10–12 potstickers flat-side down in a single layer (don’t crowd them).
• Cook for 2–3 minutes, until the bottoms are golden and crisp.
• Add 1/4 cup water to the pan and immediately cover with a lid.
• Steam for 4–5 minutes until the water is absorbed and the potstickers are cooked through.

Remove the lid and let them sizzle for another minute to re-crisp the bottoms.

4. Serve with Dipping Sauce

• Mix all sauce ingredients in a small bowl.
• Serve warm potstickers with dipping sauce and extra green onions or chili oil if you love heat.

Variations & Add-Ins

• Vegetable version: Swap meat for finely chopped mushrooms + carrots + tofu
• Spicy: Add chili oil to the filling or dipping sauce
• Cheesy twist: Add a pinch of shredded mozzarella for Korean-inspired fusion
• Gluten-free: Use GF soy sauce + gluten-free dumpling wrappers (or rice paper)
• Baked version: Bake at 400°F for 15–20 min, brushing with oil—less crispy but still tasty

Storage & Freezing

• Fridge: Store cooked potstickers in an airtight container up to 3 days
• Freezer (uncooked): Freeze potstickers on a tray until solid, then transfer to a zip bag—lasts up to 2 months
• To cook from frozen: Add 1–2 extra minutes to steaming time—no need to thaw!

FAQ

Can I use square wonton wrappers instead?
Yes! Just trim the corners or fold into triangles—they’ll still taste great.

Can I make them ahead of time?
Absolutely—freeze them before cooking or keep uncooked in the fridge (covered) for 24 hours.

Is this recipe halal?
Yes! Just use halal-certified chicken and soy sauce.

Can I boil them instead of pan-frying?
Yep—boil gently for 3–4 minutes until they float and look translucent.

Final Thoughts

These Chicken Potstickers are crispy, juicy, and packed with flavor in every bite. Whether you’re new to dumpling-making or an old pro, this recipe brings maximum payoff with minimal fuss. Bonus: they freeze like a dream and make the BEST anytime snack or dinner.

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