Name: Chicken Potstickers (Pan Fried Dumplings) Recipe
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 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; 1 lb circular dumpling wrappers; dumpling dipping sauce; green onions; sesame seeds

If you’re ready to wow your friends and family with a dish that’s hands-on, packed with flavor, and outrageously craveable, Chicken Potstickers (Pan Fried Dumplings) are your new best friend. With tender chicken, crunchy napa cabbage, and hints of garlic and ginger, all wrapped in a crispy-bottomed dumpling, these beauties strike the perfect balance of juicy, crispy, and utterly satisfying. Whether you’re new to dumpling-making or a seasoned pro, there’s something magical about that sizzle as they pan-fry — and that first burst of savory goodness when you bite in. Once you try these, you’ll never want to go back to takeout!

Chicken Potstickers (Pan Fried Dumplings) Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple, yet each ingredient brings a layer of flavor, color, or texture that sets these dumplings apart. Don’t skip any of them — together they create the unmistakable taste of homemade Chicken Potstickers (Pan Fried Dumplings).

Ground chicken: The heart of the filling, it’s lean yet juicy and absorbs the bold flavors perfectly.
Circular dumpling wrappers: These are the vessel for all that delicious filling; pick up a package at any Asian grocer or in most supermarkets’ refrigerated section.
Napa cabbage, chopped: Adds subtle sweetness, crunch, and helps keep the potstickers incredibly tender and moist.
Salt: Draws out excess moisture from the cabbage, keeping the filling from getting soggy.
Green onions, sliced: Offers a bright and mild onion flavor, boosting freshness in every bite.
Garlic cloves, minced: Essential for that warm, savory flavor that just screams comfort food.
Fresh ginger, minced: A zesty, fragrant pop that lightens up the rich filling.
Soy sauce: Brings saltiness and a deep, umami-packed base note to the filling.
Oyster sauce: Adds that sweet-savory complexity that makes dumplings so irresistible.
Sesame oil: Toasty, aromatic, and a hallmark taste of classic Chinese dumplings.
Chicken bouillon: Punches up the flavor, making these dumplings taste like hours of simmering broth went into them.
White pepper: Brings a subtle heat and peppery depth that black pepper can’t quite replicate.
Dumpling dipping sauce: Don’t forget a good sauce for dipping; a mixture of soy, vinegar, and chili is perfect.
Green onions & sesame seeds (for garnish): Add visual flair and a fresh finishing touch.

How to Make Chicken Potstickers (Pan Fried Dumplings)

Step 1: Prep the Napa Cabbage

Start by tossing the chopped napa cabbage with salt in a bowl. This is more than just seasoning — the salt will draw out excess moisture, keeping your Chicken Potstickers (Pan Fried Dumplings) juicy but never watery. Let the cabbage hang out with the salt for 10 minutes, then rinse and squeeze, making sure it’s as dry as possible. This step ensures your filling holds together beautifully and the wrappers stay crisp during frying.

Step 2: Make the Flavorful Filling

In a large mixing bowl, combine your dried napa cabbage, ground chicken, sliced green onions, minced garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Don’t be afraid to get in there with your hands — mixing thoroughly means every dumpling tastes picture-perfect. Here’s a pro tip: fry off a small patty of filling and taste it before you start folding your Chicken Potstickers (Pan Fried Dumplings) to adjust seasoning. You deserve dumplings that are just right!

Step 3: Fold and Shape Your Dumplings

Now for the fun part! Place a dumpling wrapper on your palm, add a spoonful of filling to the center, then wet the wrapper’s edge. Fold it in half. With nimble fingers, make three little pleats on the front half toward the middle, pressing each down before moving to the next. Repeat on the other side, then pinch the top to seal the dumpling tight. Don’t stress about perfection — each Chicken Potsticker (Pan Fried Dumpling) will have its own homemade charm. Keep wrappers and folded dumplings under a damp towel as you work to prevent them drying out.

Step 4: Pan-Fry and Steam

Grab your favorite non-stick pan and drizzle in a bit of oil, warming it over medium heat. Arrange your dumplings (about 10 at a time, depending on pan size), making sure not to overcrowd. Let them sear undisturbed for 2 minutes until the bottoms turn a gorgeous golden brown. Carefully add enough water to just cover the pan, then cover with a lid to steam for 5 minutes. As the water evaporates, the bottoms crisp up again — classic Chicken Potstickers (Pan Fried Dumplings) magic!

Step 5: Serve and Enjoy

When your potstickers are perfectly pan-fried and the filling is cooked through, pile them onto a plate. Top with green onions and sesame seeds before serving with dumpling dipping sauce. Get ready for happy faces around the table!

How to Serve Chicken Potstickers (Pan Fried Dumplings)

Garnishes

The right garnish takes your Chicken Potstickers (Pan Fried Dumplings) from homemade to restaurant-worthy in an instant. Sprinkle sliced green onions and toasted sesame seeds over the top for both color and a nutty crunch. For a little heat, add a pinch of chili flakes or a drizzle of chili oil. The fresh green and golden flecks make every plate irresistible.

Side Dishes

These potstickers are supremely versatile, but a simple side can turn them into a real meal. Think bowls of steamed jasmine rice, stir-fried greens, or a fresh cucumber salad to cool things down. A light hot and sour soup or miso soup rounds everything out and brings comfort to the table, especially on a chilly night.

Creative Ways to Present

Hosting a party or casual get-together? Serve Chicken Potstickers (Pan Fried Dumplings) on a large platter with a trio of sauces: classic soy-vinegar, spicy chili crisp, and a creamy peanut hoisin. Or thread cooked potstickers onto skewers for an appetizer that’s as fun to eat as it is to look at. You could even arrange them in a large circle with a dipping bowl in the center for sharing — perfect for potlucks and game nights!

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers (miraculous!), simply let the Chicken Potstickers (Pan Fried Dumplings) cool to room temperature, then store them in an airtight container in the fridge. They’ll keep for up to 3 days and taste just as delicious reheated, with the filling staying tender and the wrapper still offering that signature chew.

Freezing

Chicken Potstickers (Pan Fried Dumplings) make fantastic freezer fare! To freeze, lay uncooked dumplings on a wax or parchment-lined tray without touching. Once solid, transfer to a freezer bag or container to save space. They won’t stick together and can be cooked straight from frozen — making them perfect for easy weeknights or impromptu guests.

Reheating

To bring leftovers back to life, reheat Chicken Potstickers (Pan Fried Dumplings) in a non-stick pan with a splash of water and a drizzle of oil. Cover and steam until heated through, then remove the lid so the bottoms crisp up again. You can also microwave briefly, but a quick pan-fry truly revives the crispy-chewy bliss that makes these dumplings so special.

FAQs

Can I use ground turkey or pork instead of chicken?

Absolutely! While chicken keeps things lean, both turkey and pork are great alternatives. Pork is especially traditional in potstickers and will yield a rich, juicy filling. Just make sure to use ground meat with some fat for the best texture.

Where can I find dumpling wrappers?

You’ll find circular dumpling wrappers in the refrigerated section of Asian grocery stores and many mainstream supermarkets. If you’re feeling extra ambitious, homemade wrappers are an option, but store-bought saves time and works beautifully.

How do I prevent my dumplings from sticking to the pan?

Use a non-stick skillet and a generous drizzle of oil. Let the pan preheat well before adding the dumplings, arrange them so they don’t touch, and avoid moving them as they sear. This guarantees those irresistible crispy bottoms!

Can I make the filling ahead of time?

Definitely! The filling for Chicken Potstickers (Pan Fried Dumplings) can be mixed and kept in the fridge a day ahead, making dumpling assembly even more convenient. In fact, letting the flavors meld might make them taste even better.

What dipping sauces go well with Chicken Potstickers (Pan Fried Dumplings)?

The classics are hard to beat: soy sauce with a splash of rice vinegar and a touch of chili oil. Other favorites include ponzu (citrusy soy), sweet chili sauce, or even a creamy peanut dip for something different and fun.

Final Thoughts

There’s a special kind of joy in gathering around fresh, golden Chicken Potstickers (Pan Fried Dumplings) — they’re a true labor of love, but every bite is worth it! Once you master this recipe, you’ll want to share it with friends, bring it to gatherings, or just treat yourself on a cozy night in. So roll up your sleeves, grab your wrappers, and give these a try — you’ll be hooked after the very first batch!

Chicken Potstickers (Pan Fried Dumplings) Recipe