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Crispy Chicken Potstickers with Juicy Filling and Perfectly Fried Bottoms Recipe

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4 from 6 reviews

These chicken potstickers are Chinese pan-fried dumplings featuring a juicy, flavorful ground chicken filling with napa cabbage, garlic, ginger, and aromatic seasonings. They have satisfyingly crispy bottoms and are perfect served with a classic dumpling dipping sauce, green onions, and sesame seeds.

Ingredients

Filling

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

Wrappers

  • 1 lb circular dumpling wrappers

For Cooking and Serving

  • Oil for pan-frying (about 1-2 tbsp)
  • Dumpling dipping sauce
  • Green onions, for garnish
  • Sesame seeds, for garnish

Instructions

  1. Prepare Cabbage: Add the chopped napa cabbage and 1 tsp salt to a bowl and toss to evenly coat. Let it sit for 10 minutes to draw out the moisture. Rinse the cabbage well to remove excess salt and squeeze firmly to release as much moisture as possible.
  2. Make Filling: In a large bowl, combine ground chicken, prepared napa cabbage, sliced green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix thoroughly. To test seasoning, pan-fry a small piece of the filling until cooked through and adjust seasoning if needed.
  3. Fold Dumplings: To fold, wet the edge of a dumpling wrapper with water. Place a small spoonful of filling in the center. Fold the wrapper in half, then make 3 pleats on the front half of the fold, pushing the end inward. Repeat on the other side, then pinch the top to seal the dumpling completely. Keep assembled dumplings and wrappers covered with a damp towel to prevent drying while folding the rest.
  4. Cook Dumplings: Heat a non-stick pan over medium heat and add a drizzle of oil. Place about 10 dumplings (depending on pan size) in the pan without overcrowding. Pan-fry the dumplings for 2 minutes or until the bottoms are golden brown and crisp. Carefully add enough water to cover the pan’s surface and cover immediately. Let steam for 5 minutes, or until water evaporates and dumplings are cooked through.
  5. Freeze Dumplings (Optional): To freeze uncooked dumplings, place them flat on a sheet pan lined with wax paper or plastic wrap, ensuring they do not touch. Freeze until firm, then transfer to airtight containers or freezer bags for storage.
  6. Serve: Serve hot with dumpling dipping sauce, garnished with chopped green onions and sesame seeds. Enjoy the crispy, juicy potstickers!

Notes

  • Be sure to squeeze the cabbage well to avoid watery filling and soggy dumplings.
  • Do not overcrowd the pan when cooking; this ensures even frying and proper steaming.
  • You can adjust seasonings by tasting a small cooked portion of the filling before assembling all dumplings.
  • Leftover cooked potstickers can be stored in the refrigerator for 2-3 days and reheated by frying or steaming.
  • To reheat frozen dumplings, cook them from frozen using the same pan-fry and steam method.

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