Chicken Potstickers are a staple of Chinese cuisine, known for their juicy, flavorful filling and irresistible crispy bottoms. These pan-fried dumplings are made with ground chicken, napa cabbage, and aromatic seasonings, then seared to golden perfection before being steamed for a soft, chewy texture. Whether served as an appetizer, snack, or main dish, they never fail to impress.
What makes these potstickers even better is their versatility—prep them fresh, freeze a batch for later, and customize the filling with your favorite proteins and veggies. Pair them with a tangy dipping sauce and a sprinkle of green onions for an authentic homemade dumpling experience. These potstickers are a true crowd-pleaser and an absolute must-try!
Full Recipe:
- 1 lb ground chicken
- 1 lb circular dumpling wrappers
- 2 cups napa cabbage, chopped
- 1 tsp salt
- 4 green onions, sliced
- 6 garlic cloves, minced
- 2-inch piece of ginger, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp chicken bouillon
- 1 tsp white pepper
- 2 tbsp cooking oil (for frying)
- ½ cup water (for steaming)
Directions:
- Prepare the cabbage: In a bowl, toss chopped napa cabbage with salt and let it sit for 10 minutes. Rinse off the salt and squeeze out excess moisture.
- Make the filling: In a large bowl, mix ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper until well combined. Pan-fry a small piece of filling to taste-test and adjust seasoning if needed.
- Fold the dumplings: Wet the edges of a dumpling wrapper with water, place a spoonful of filling in the center, and fold in half. Create three pleats on each side towards the middle and pinch to seal. Keep wrapped dumplings covered with a damp towel.
- Cook the potstickers: Heat 1 tbsp oil in a non-stick pan over medium heat. Arrange dumplings in a single layer and fry for 2 minutes until the bottoms turn golden brown. Add ½ cup of water to the pan, cover, and steam for 5 minutes.
- Serve and enjoy: Plate the potstickers and garnish with sesame seeds and green onions. Serve with your favorite dumpling dipping sauce!
Prep Time: 50 minutes | Cooking Time: 10 minutes | Total Time: 1 hour
Kcal: ~1800 kcal for all 50 dumplings / Servings: ~50 dumplings
Chicken Potstickers: The Perfect Crispy, Juicy Dumpling
Chicken potstickers are a classic Asian dish that combines the best of both worlds—crispy golden bottoms with a juicy, flavorful filling. These pan-fried dumplings are not just delicious but also incredibly satisfying to make at home. Whether served as an appetizer, side dish, or main course, they bring warmth and comfort to any meal.
What Are Potstickers?
Potstickers are a type of dumpling originating from Chinese cuisine, known for their crispy, pan-seared bottoms and tender, juicy filling. Unlike steamed dumplings, which remain soft throughout, potstickers undergo a unique cooking method that involves frying and steaming in the same pan. This technique creates their signature crispy exterior while keeping the inside moist and flavorful.
The name “potsticker” comes from the way these dumplings “stick” to the pan during cooking before being released with a quick steam. This method ensures a crunchy base while keeping the rest of the dumpling perfectly cooked.
Why You’ll Love Chicken Potstickers
Chicken potstickers are a favorite for many reasons:
- Texture Contrast – The crispy bottom and soft, juicy filling create a satisfying bite.
- Flavor Explosion – A combination of soy sauce, garlic, ginger, and sesame oil gives these dumplings an irresistible umami taste.
- Easy to Customize – You can swap out the protein or add different veggies to the filling.
- Perfect for Any Occasion – Whether you’re serving them as a party appetizer or a full meal, they’re always a hit.
- Freezer-Friendly – Make a big batch and store some for quick and easy meals later.
A Brief History of Dumplings
Dumplings have been a part of Chinese cuisine for over 1,800 years. They were traditionally eaten during Lunar New Year celebrations as they symbolize wealth and prosperity due to their resemblance to ancient Chinese gold ingots. Over time, dumplings evolved into different variations, including steamed, boiled, and pan-fried versions like potstickers.
While dumplings originated in China, they have inspired countless versions across Asia and beyond. Japanese gyoza, Korean mandu, and Tibetan momos all share similarities with Chinese potstickers but come with their own unique twists.
The Key to Crispy Potstickers
The secret to achieving that perfect crispy bottom lies in the cooking technique. First, the dumplings are seared in a hot pan with a bit of oil. Once the bottoms are golden brown, water is added, and the pan is covered to allow the dumplings to steam. This process ensures the filling is fully cooked while keeping the exterior crisp.
A good non-stick pan or a well-seasoned cast iron skillet is ideal for cooking potstickers. Overcrowding the pan can lead to uneven cooking, so it’s best to cook them in batches if necessary.
Dipping Sauce Pairings
Chicken potstickers taste incredible on their own, but dipping sauces elevate their flavor even further. Some popular options include:
- Classic Soy Sauce Mix – A simple combination of soy sauce, rice vinegar, sesame oil, and a touch of sugar.
- Spicy Chili Oil – For those who love heat, a drizzle of chili oil adds a fiery kick.
- Garlic and Ginger Sauce – A mixture of minced garlic, ginger, soy sauce, and a dash of honey for sweetness.
- Ponzu Sauce – A citrusy alternative with a refreshing tang.
How to Store and Freeze Potstickers
One of the best things about homemade potstickers is that they can be made in large batches and stored for later. Here’s how to properly freeze and reheat them:
- Freezing Uncooked Potstickers – Arrange them in a single layer on a tray lined with parchment paper and freeze until solid. Once frozen, transfer them to an airtight container or zip-top bag.
- Cooking Frozen Potstickers – There’s no need to thaw them! Simply cook them straight from the freezer using the same pan-frying and steaming method. They may need an extra minute or two of steaming to cook through.
- Storing Cooked Potstickers – If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan to restore their crispiness.
Pairing Ideas for a Complete Meal
While chicken potstickers are delicious on their own, they pair wonderfully with other Asian-inspired dishes. Here are some ideas to round out your meal:
- Hot & Sour Soup – A tangy, spicy soup that complements the dumplings’ savory flavors.
- Fried Rice – Classic Chinese fried rice makes for a filling and flavorful side dish.
- Stir-Fried Vegetables – A mix of sautéed greens, mushrooms, and carrots adds a fresh and crunchy contrast.
- Dumpling Noodle Soup – Turn your potstickers into a hearty meal by adding them to a broth with noodles and vegetables.
Common Mistakes to Avoid
If you’re making potstickers for the first time, here are some common pitfalls to watch out for:
- Overstuffing the Dumplings – Adding too much filling can cause them to burst open while cooking. A small spoonful is enough.
- Not Sealing Properly – If the edges aren’t sealed well, the filling might leak out during cooking.
- Skipping the Taste Test – Always cook a small piece of the filling before folding all the dumplings to adjust seasoning.
- Using Too Much Water for Steaming – Adding excess water can make the wrappers soggy instead of crisp.
Conclusion
Chicken potstickers are a must-try dish that brings a perfect balance of crispy and juicy textures with bold flavors. They’re fun to make, easy to customize, and can be enjoyed as a snack, appetizer, or main course. Whether you’re making a fresh batch for dinner or freezing some for later, these pan-fried dumplings are guaranteed to be a family favorite.
So next time you’re craving a restaurant-quality dumpling experience at home, give these homemade chicken potstickers a try. You won’t be disappointed!