Why Make This Recipe
Chicken potstickers are a delicious and satisfying dish that everyone loves. These pan-fried dumplings are crispy on the outside and filled with juicy chicken and vegetables. Making them at home allows you to control the ingredients and customize the flavors. Whether you serve them as an appetizer, a main dish, or a fun snack, potstickers are always a hit.
How to Make Chicken Potstickers
Ingredients
- 1 lb ground chicken
- 1 lb circular dumpling wrapper
- 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
- Dumpling dipping sauce
- Green onions (for garnish)
- Sesame seeds (for garnish)
Directions
- In a bowl, combine the chopped napa cabbage and salt. Toss them together and let sit for 10 minutes. This step helps draw out moisture from the cabbage. After 10 minutes, rinse off the salt and squeeze excess moisture from the cabbage.
- In a large bowl, add the ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix them well to create the filling. To check the flavor, pan fry a small piece of the filling. Adjust the seasoning as needed.
- To fold the dumplings, wet the edge of a circular dumpling wrapper. Place a small spoonful of the filling in the center of the wrapper. Fold the wrapper in half. Then, make three pleats on one side towards the middle, push in the end, and repeat on the other side. Pinch the top to seal the dumpling. Keep the wrappers and dumplings covered with a damp towel while folding the rest.
- To cook the potstickers, heat a little oil in a non-stick pan over medium heat. Add about 10 dumplings to the pan (don’t overcrowd). Sear the bottoms for 2 minutes until they turn golden brown. Then, add enough water to cover the bottom of the pan and cover it. Steam the dumplings for about 5 minutes.
- You can either cook all the dumplings or freeze some for later. To freeze, lay uncooked dumplings flat on a wax sheet or a plastic wrap-lined sheet pan. Place them in the freezer until hard, then transfer them to a container or bag to save space.
- Serve your chicken potstickers with dipping sauce, chopped green onions, and sesame seeds for extra flavor!
How to Serve Chicken Potstickers
Serve the potstickers hot with your choice of dipping sauce. Soy sauce, vinegar, or a spicy dipping sauce works great. You can garnish with sliced green onions and a sprinkle of sesame seeds for extra color and flavor.
How to Store Chicken Potstickers
To store cooked potstickers, place them in an airtight container in the fridge. They will last for about 3 days. If you have uncooked dumplings that you want to save, freeze them right after assembling, as mentioned before.
Tips to Make Chicken Potstickers
- Make sure to keep the dumpling wrappers covered when you’re not using them, so they don’t dry out.
- Experiment with the filling by adding vegetables like carrots or mushrooms.
- Use a good non-stick pan and don’t overcrowd to ensure even cooking and browning.
Variation
You can also make shrimp or vegetable potstickers by substituting ground chicken with chopped shrimp or a mix of your favorite veggies.
FAQs
1. Can I make potstickers ahead of time?
Yes, you can prepare them in advance and store them in the fridge or freeze them uncooked.
2. What is the best dipping sauce for potstickers?
A mixture of soy sauce and rice vinegar is a classic choice. You can also add chili oil for spice.
3. Can I bake potstickers instead of pan-frying them?
Yes, you can bake them, but they won’t have the same crispy texture. Brush them with oil before baking for a better result.