Chicken Potstickers (Pan Fried Dumplings)

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These chicken potstickers are Chinese pan fried dumplings that have a super flavorful, juicy filling and the most satisfying crispy bottoms!


chicken potstickers

What are Potstickers?

Potstickers are a type of Chinese dumplings that are pan-fried and steamed.

They have the most satisfying crispy bottoms and juicy, flavorful filling.

It is no surprise that they are one of the most popular Asian foods.

Although they are enjoyed all year round, dumplings are also a traditional food eaten during Lunar New Year.

It is said that dumplings resemble the shape of Chinese gold ingots.

Therefore dumplings represent wealth and eating them to ring in the new year brings good fortune.

While there are many types of dumplings, the recipe I’m sharing here is for chicken potstickers that are full of flavor and so tasty!

RELATED: HOW TO MAKE PAN-FRIED PORK DUMPLINGS

Ingredients for Chicken Potstickers

Before you begin making these chicken potstickers, you’ll need to gather the following ingredients:

  • Chicken: Ground chicken is the base of the filling. You can buy store-bought, hand chop, or grind your own in a food processor using chicken breast or thighs.
    • Substitute: Ground turkey or ground pork are good substitutes.
  • Dumpling Wrappers: You’ll need circular dumpling wrappers. I like to buy premade ones to save time. You can find it at Asian grocery stores like 99 Ranch or H Mart in the freezer aisle. Defrost before use.
  • Napa Cabbage: Adds a subtle sweetness and crisp texture to the filling.
  • Salt: Salt draws out moisture in the napa cabbage so it stays crisp.
  • Aromatics: Garlic and ginger adds a little kick and makes it fragrant.
  • Green Onions: Green onions add a subtle onion flavor and freshness.
  • Soy Sauce: Soy sauce adds a savory umami flavor to the filling.
  • Oyster Sauce: Oyster sauce adds a sweet, savory, and umami flavor.
  • Sesame Oil: A touch of toasted sesame oil adds a fragrant nuttiness.
  • Chicken Bouillon: Chicken bouillon adds a savory saltiness to the filling.
  • White Pepper: White pepper has a more subtle flavor than black pepper.

RELATED: HOW TO MAKE A CRISPY DUMPLING SKIRT

chicken potstickers ingredients

How to Make Chicken Potstickers

These chicken potstickers can be enjoyed as an appetizer, snack, or main course and are sure to impress!

They can take a bit of time but folding the dumplings is kind of relaxing.

It’s like edible arts and crafts and always more fun to do with family or friends.

I also like to make a big batch to freeze and have on hand for quick meals.

This recipe makes about 50 dumplings but may vary depending on how much filling you add to each.

Without further ado, let’s walk through this chicken potstickers recipe step-by-step so you can easily recreate it at home!

As always a recipe card is at the end that you can print out, pin to Pinterest, or save for later.

RELATED: BRAISED SHORT RIB DUMPLINGS

Step 1: Prep Napa Cabbage

Begin by washing napa cabbage and chopping it into small pieces.

This recipe calls for 2 cups of chopped cabbage which is about 8 leaves but the amount varies depending on the size.

Add the chopped napa cabbage and salt to a bowl.

Give it a good toss to evenly coat.

Then let it sit for about 10 minutes to draw out the moisture.

You can use this time to grab and prep the other ingredients.

After 10 minutes, rinse off the salt and squeeze the cabbage to release excess moisture.

This will help the cabbage be more crisp and crunchy in the dumpling filling.

Step 2: Make the Filling for Chicken Potstickers

Once all the ingredients are ready to go, make the filling.

In a large bowl, add ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper.

Mix it all together until evenly combined.

You can use chopsticks but don’t be afraid to get your hands dirty either!

Then pan fry a small piece of the filling to taste test.

Adjust the seasonings as needed before beginning to fold.

It is very important to test the filling because you can’t change it once it has been folded.

There is nothing worse than spending all that time folding only to find out the filling is not to your liking.

chicken potstickers filling

Step 3: How to Fold Dumplings

Set up your folding station with a clean work surface, the dumpling filling, a small bowl of water, dumpling wrappers, damp towels, and a sheet pan or plate.

Wrap a damp towel around your stack of dumpling wrappers to keep it from drying out.

There are many ways to fold dumplings but this is my go-to method.

I love the symmetry and how plump it makes the dumplings look!

Begin by removing a single circular dumpling wrapper from the stack.

Be careful not to tear the delicate wrapper.

Then dip your finger into the small bowl of water and wet the edge of the dumpling wrapper.

This makes it more pliable and easier to fold as well as sticky to seal.

Place a small spoonful of the filling into the center.

Then fold it half but do not pinch to seal yet.

With the front half only, make 3 pleats towards the middle, and push in the end.

Do the same on the other side and lastly pinch the top to seal.

Repeat until you run out of filling or wrappers.

Also keep the folded dumplings covered with a damp towel so they don’t dry out while you finish folding the remaining dumplings.

RELATED: DUMPLING SAUCE RECIPE YOU NEED TO TRY

how to fold dumplings

Step 4: How to Cook Chicken Potstickers

Potstickers are pan fried dumplings so to cook them, you’ll need a good non-stick pan.

I’m using the Caraway 10.5 inch fry pan.

Add a drizzle of oil to your pan on medium heat and about 10 dumplings depending on the size of your pan.

To get a good sear, do not overcrowd the pan.

Pan fry the dumplings for 2 minutes until the bottoms are golden brown.

Then add just enough water to cover the pan and steam covered for 5 minutes.

The amount of meat in the dumplings is small so it will cook quickly.

pan fried dumplings

Step 5: How to Freeze Dumplings

If you do not want to cook all of the dumplings, then freeze them.

To freeze, lay the uncooked dumplings flat on a wax sheet or plastic wrap lined sheet pan or plate.

This will make them easier to remove later.

Make sure they are not touching so they don’t stick to each other.

Place the dumplings into the freezer until they are frozen hard.

Then transfer to a container or bag to save freezer space.

how to freeze dumplings

Step 6: Serving Chicken Potstickers

Finally, plate the pan fried dumplings.

They are best enjoyed hot and paired with a sauce for dipping.

This dumpling dipping sauce recipe is my go-to combination.

I also like to serve the chicken potstickers with a sprinkle of green onions for freshness and bite and sesame seeds for nutty flavor and texture.

chicken potstickers with dumpling dipping sauce

Dishes to Make with Chicken Potstickers:

Chicken potstickers can be eaten on it’s own as a snack, appetizer, side dish, or main course.

If you want to make a complete meal, here are some recipes that are perfect to serve alongside these pan fried dumplings!

Save this Recipe for Chicken Potstickers!

I hope this step-by-step tutorial for how to make chicken potstickers is helpful and that you try to recreate these delicious pan fried dumplings at home!

Be sure to save this recipe for whenever you’re in the mood for dumplings and share with your family and friends!

If you try it, then please leave a rating and comment below. I’d love to know what you think!

Chicken Potstickers (Pan Fried Dumplings)

These chicken potstickers are Chinese pan fried dumplings that have a super flavorful, juicy filling and the most satisfying crispy bottoms!
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 50 dumplings

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

Serve with:

  • dumpling dipping sauce
  • green onions
  • sesame seeds

Instructions

  • Add napa cabbage and salt to a bowl and toss to evenly coat. Let it sit for 10 minutes to draw out the moisture then rinse off the salt and squeeze to release excess moisture.
  • In a large bowl, make the filling by mixing together ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Pan fry a small piece of the filling, taste test, and adjust to your liking as needed before folding.
  • To fold the dumplings, wet the edge of a circular dumpling wrapper. Place a small spoonful of the filling in the center. Then fold it half and with the front half only, make 3 pleats towards the middle, push in the end, and repeat on the other side. Pinch the top to seal. Keep the dumpling wrappers and folded dumplings covered with a damp towel so they don't dry out while you're folding the remaining dumplings.
  • To cook the potstickers, add a drizzle of oil to a non-stick pan on medium heat and about 10 dumplings depending on the size of your pan (do not overcrowd). Sear dumplings for 2 minutes until the bottoms are golden brown. Then add just enough water to cover the pan and steam covered for 5 minutes.
  • You can cook all of the dumplings or freeze them. To freeze, lay the uncooked dumplings flat on a wax sheet or plastic wrap lined sheet pan or plate so they don't touch and stick to each other. Place in the freezer until they are hard then transfer to container or bag to save freezer space.
  • Serve the chicken potstickers with a dumpling dipping sauce, green onions, sesame seeds, and enjoy!

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