Chicken Potstickers (Pan Fried Dumplings)

The scent of sizzling dumplings fills the kitchen as you prepare a plate of Chicken Potstickers (Pan Fried Dumplings) that are undeniably satisfying. These delightful dumplings take about an hour to make from start to finish, and they work beautifully because they are crisp on the outside while tender and flavorful on the inside.

This recipe is perfect for families looking for a fun dinner activity or for anyone wanting to impress guests with homemade treats. You can prepare the filling ahead of time and keep it in the fridge for up to two days.

Why You’ll Love This Recipe

• The combination of ground chicken and fresh vegetables creates a juicy, flavorful filling.
• Each potsticker features a perfectly crispy bottom, thanks to the pan-frying technique.
• These dumplings can be made in batches and frozen for quick meals later.
• They are versatile and can be served as a starter or main dish, paired with various sauces.

What You’ll Need

Gather the following ingredients to get started.

For the Filling

• 1 lb ground chicken
• 2 cups napa cabbage, chopped
• 1 tsp salt
• 4 green onions, sliced
• 6 garlic cloves, minced
• 2 inch ginger, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp chicken bouillon
• 1 tsp white pepper

For the Wrappers

• 1 lb circular dumpling wrapper

For Serving

• Dumpling dipping sauce
• Green onions, for garnish
• Sesame seeds, for garnish

Use low-sodium soy sauce for a healthier option.

Substitutions & Swaps

• Ground turkey for ground chicken
• Other leafy greens for napa cabbage
• Tamari for a gluten-free option
• Water instead of chicken bouillon

How to Make It

Follow these steps to create your chicken potstickers.

Mix cabbage and salt

1. Toss napa cabbage and salt in a bowl to coat.
   Let it sit for 10 minutes to draw out moisture. Rinse off salt and squeeze out excess moisture.

Prepare the filling

2. Combine ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper in a large bowl.
   Pan fry a small piece of the filling, taste test, and adjust to your liking as needed before folding.

Fold the dumplings

3. Wet the edge of a circular dumpling wrapper.
   Place a small spoonful of filling in the center, fold it in half, and make three pleats toward the middle on one side, pushing in the end. Repeat on the other side and pinch to seal. Cover with a damp towel to prevent drying.

Cook the potstickers

4. Heat a non-stick pan over medium heat with a drizzle of oil.
   Add about 10 dumplings without crowding the pan and sear for 2 minutes until golden brown. Add just enough water to cover the pan and steam covered for 5 minutes.

Store uncooked dumplings

5. Freeze excess dumplings if desired.
   Lay uncooked dumplings flat on a wax-paper-lined sheet pan. Freeze until hard, then transfer to a container to save space.

Serve

6. Enjoy the chicken potstickers with dumpling dipping sauce, garnished with green onions and sesame seeds.

How to Store It

Fridge: store for up to 2 days in an airtight container.
Freezer: yes, perfect for make-ahead meals.
Reheat: steam or pan-fry for 5-7 minutes.

Tips for Best Results

• Ensure the dumpling wrappers are covered while folding to prevent drying.
• Taste the filling before sealing the dumplings to adjust flavors.
• Use a non-stick pan to prevent the dumplings from sticking.
• Fry in batches to ensure even cooking for all dumplings.

Serving Suggestions

• Serve as an appetizer at your next get-together.
• Pair with steamed vegetables for a complete meal.
• Drizzle with chili oil for an extra kick.