
These homemade chicken potstickers are crispy on the bottom, tender on top, and packed with a juicy, flavorful filling. They’re pan-fried to perfection, creating the perfect balance of crunch and chewiness. Serve them with a savory dipping sauce for an irresistible appetizer, snack, or main course!
Why You’ll Love This Recipe
✔ Crispy & Juicy – Perfect texture with a golden, crunchy bottom
✔ Easy to Make – Simple folding technique with store-bought wrappers
✔ Better Than Takeout – Fresh, homemade flavor with no additives
✔ Customizable – Add extra spice or swap fillings as needed
Ingredients (Makes 20-25 Potstickers)
For the Dumpling Filling
- 1 lb ground chicken (or finely chopped cooked chicken)
- 1 cup napa cabbage, finely shredded (optional for extra juiciness)
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tsp sesame oil
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp cornstarch (helps bind the filling)
For the Dumplings
- 20-25 round dumpling wrappers (store-bought or homemade)
- 1 tbsp oil (for pan-frying)
- ½ cup water (for steaming)
For the Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp chili flakes (optional, for spice)
- ½ tsp honey or sugar (optional, for balance)
- ½ tsp minced garlic
How to Make Chicken Potstickers
Step 1: Prepare the Filling
- In a bowl, mix ground chicken, cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, salt, black pepper, and cornstarch until well combined.
Step 2: Assemble the Dumplings
- Place a teaspoon of filling in the center of a dumpling wrapper.
- Lightly wet the edges with water and fold in half, pinching the center together.
- Create small pleats on one side and press to seal. Repeat with the remaining wrappers.
Step 3: Cook the Potstickers
- Heat 1 tbsp oil in a non-stick pan over medium heat.
- Arrange the dumplings flat-side down and cook for 2-3 minutes until golden brown.
- Carefully pour in ½ cup water, cover with a lid, and let steam for 5 minutes.
- Remove the lid and cook for another 2 minutes until the water evaporates and the bottoms are crispy again.
Step 4: Make the Dipping Sauce & Serve
- Mix all the dipping sauce ingredients in a small bowl.
- Serve the crispy potstickers hot with the dipping sauce!
Serving Ideas & Variations
🌶 Spicy Kick: Add a dash of sriracha or chili oil to the dipping sauce.
🥕 Extra Veggies: Mix shredded carrots or mushrooms into the filling.
🥩 Different Protein: Swap chicken for pork, shrimp, or tofu.
🍜 Serve With: Pair with ramen, stir-fried veggies, or fried rice.
Make-Ahead & Storage Tips
🧊 Freeze: Place uncooked potstickers on a baking sheet, freeze until solid, then store in a ziplock bag for up to 3 months.
🔥 Cook from Frozen: No need to thaw—just pan-fry and steam as usual, adding an extra minute of cooking time.
❄️ Reheat Leftovers: Reheat in a pan with a splash of water to revive crispiness.
Nutrition (Per 5 Potstickers – Approximate)
- Calories: 260
- Carbs: 30g
- Protein: 15g
- Fat: 8g
- Fiber: 2g
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