Pan-Fried Chicken Potstickers

The first time I made dumplings from scratch, I was intimidated. The folding looked complicated, and I worried about getting the crispy bottoms just right. But once I got started, I realized that making potstickers is more like an enjoyable kitchen craft project—relaxing, fun, and incredibly rewarding. If you’ve ever wanted to try homemade dumplings but felt unsure, this recipe is for you. It’s beginner-friendly, requires simple ingredients, and delivers crispy, juicy, and flavorful potstickers every time.

Whether you’re making these for a quick weeknight meal or meal-prepping a big batch to freeze, this chicken potsticker recipe will become a staple in your kitchen. Let’s get started!

Why This Recipe is Special

Potstickers are a beloved Chinese dish, known for their crispy bottoms and juicy, flavorful filling. Unlike store-bought dumplings, homemade potstickers allow you to control the ingredients and seasonings, ensuring a fresher, more flavorful bite.

This recipe is perfect for beginners because it:

• Uses simple, easy-to-find ingredients.
• Has a foolproof folding method that anyone can master.
• Offers cooking tips to ensure crispy bottoms and tender filling.
• Includes freezer-friendly instructions for a quick meal anytime.

Now, let’s explore the ingredients and their roles in creating these delicious dumplings.

Ingredients and Preparation

The Dumpling Filling:

• Ground Chicken – The base protein that provides a mild, juicy bite. You can substitute with ground turkey or pork.
• Napa Cabbage – Adds a slightly sweet flavor and a crisp texture to balance the meat.
• Green Onions – Adds freshness and a mild onion flavor.
• Garlic & Ginger – Essential aromatics that bring warmth and depth.
• Soy Sauce – Provides umami richness and saltiness.
• Oyster Sauce – Adds a touch of sweetness and extra depth of flavor.
• Sesame Oil – A few drops enhance the dumplings with a subtle nuttiness.
• White Pepper – Milder than black pepper, adding gentle warmth.
• Chicken Bouillon – Boosts the savory taste.

The Dumpling Wrappers:

• Circular Dumpling Wrappers – Pre-made wrappers save time and effort. Look for them in the freezer section of Asian grocery stores. If unavailable, wonton wrappers cut into circles work too.

Alternative Ingredients:

• Swap napa cabbage for bok choy if needed.
• Use black pepper instead of white pepper if that’s what you have.
• If you prefer a vegetarian option, swap chicken for finely chopped mushrooms and tofu.

Step-by-Step Instructions

Step 1: Prepare the Napa Cabbage

Chop the napa cabbage into small pieces and place it in a bowl. Sprinkle salt over the cabbage and toss well. Let it sit for 10 minutes—this draws out excess moisture, keeping the dumpling filling from becoming too watery. After 10 minutes, rinse off the salt and squeeze out any remaining liquid.

Step 2: Make the Filling

In a large mixing bowl, combine ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, white pepper, and chicken bouillon. Mix well until all the ingredients are evenly incorporated. For best results, cook a small portion of the filling in a pan and taste it. Adjust the seasoning as needed before moving on to folding.

Step 3: Fold the Dumplings

Set up a clean workspace with dumpling wrappers, a small bowl of water, and a damp towel to cover the wrappers so they don’t dry out.

Take one dumpling wrapper and lightly wet the edges with water. Place a spoonful of filling in the center. Fold the wrapper in half, but do not seal it yet. Create three small pleats on one side, then do the same on the other side. Finally, pinch the edges to seal. Repeat with the remaining wrappers.

Step 4: Cook the Potstickers

Heat a non-stick pan over medium heat and add a little oil. Arrange dumplings in a single layer, ensuring they don’t touch. Let them cook undisturbed for about 2 minutes until the bottoms are golden brown.

Carefully pour in a small amount of water, just enough to cover the pan’s surface. Immediately cover with a lid and let the dumplings steam for 5 minutes. Remove the lid and let the remaining water evaporate. Once the dumpling bottoms crisp up again, they are ready to serve.

Beginner Tips and Notes

• Filling Too Wet? Be sure to squeeze out excess water from the cabbage before mixing.
• Dumpling Wrappers Drying Out? Keep them covered with a damp towel while working.
• Struggling to Seal the Dumplings? Use slightly more water on the edges to help them stick.
• Want Extra Crispy Dumplings? After steaming, let the dumplings cook for another minute to re-crisp the bottoms.

Serving Suggestions

Pair these chicken potstickers with a simple dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Optional: chili flakes or minced garlic for extra kick

For a complete meal, serve potstickers with:

• Hot & Sour Soup – A comforting, tangy soup to balance the crispy dumplings.
• Combo Fried Rice – A classic pairing for an Asian-inspired feast.
• Steamed Vegetables – Lightly steamed broccoli or bok choy makes a great side.

Storing and Freezing Leftovers

If you don’t plan to cook all your dumplings at once, freeze them for later:

• Place uncooked dumplings on a tray lined with parchment paper, ensuring they don’t touch.
• Freeze for 1-2 hours until solid.
• Transfer to an airtight container or freezer bag and store for up to 3 months.

To cook frozen dumplings, do not thaw them. Follow the same cooking instructions, adding an extra minute to the steaming time.

Final Thoughts

Homemade chicken potstickers are a game-changer. They’re fun to make, taste better than store-bought, and can be customized to your preference. If you’re new to dumpling-making, don’t worry—your folds don’t have to be perfect. The key is enjoying the process and savoring the crispy, juicy results.

Give this recipe a try and let me know how it goes in the comments. Have a favorite dipping sauce? Share your tips below! Happy cooking!

FAQ About Chicken Potstickers

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