Description

These pan-fried dumplings feature a tender chicken filling seasoned with garlic, ginger, and green onions, wrapped in delicate wrappers and crisped to perfection. They’re fun to make and even better to eat!

Ingredients

Scale

For the filling:

1 lb ground chicken
1 cup finely shredded Napa cabbage
3 green onions, finely chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp sesame oil
½ tsp salt
¼ tsp black pepper

For assembly:

1 package round dumpling wrappers (about 35–40)
Small bowl of water (for sealing edges)

For cooking:

2 tbsp vegetable oil
½ cup water (per batch)

For the dipping sauce:

2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp chili flakes or chili oil (optional)

Instructions

1️⃣ Make the filling: In a large bowl, combine ground chicken, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until fully combined.

2️⃣ Fill the potstickers: Place a dumpling wrapper on a clean surface. Spoon about 1 tsp of filling into the center. Dip your finger in water and run it around the edge of the wrapper. Fold in half and pleat the edges to seal tightly.

3️⃣ Cook in batches: Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Place potstickers flat-side down and cook for 2–3 minutes, or until the bottoms are golden brown.

4️⃣ Steam: Carefully add ½ cup water to the skillet (it will sizzle), then cover immediately. Reduce heat to medium and steam for 5–6 minutes, or until the filling is cooked through and water has evaporated.

5️⃣ Crisp again (optional): Remove lid and let cook 1–2 more minutes to crisp the bottoms again.

6️⃣ Make the sauce: Whisk together soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.

7️⃣ Serve hot: Serve potstickers with dipping sauce on the side. Enjoy warm and crispy!

Notes

Don’t overfill the wrappers—too much can cause them to break or leak.
Freeze uncooked potstickers on a tray, then transfer to a bag for easy meals later—just cook from frozen and add 1–2 extra minutes steaming.

Add chopped mushrooms or grated carrots for extra veggie goodness.

Prep Time: 30 min
Cook Time: 20 min