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Crispy Chicken Potstickers Recipe | Juicy Dumplings at Home

1 lb ground chicken Recipe
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★★★★★

5.2 from 18 reviews

Crispy Pan-Fried Chicken Dumplings, also known as Chicken Potstickers, feature juicy ground chicken and napa cabbage filling with aromatic seasonings wrapped in thin dumpling wrappers. These dumplings are pan-fried to achieve a golden, crispy bottom and then steamed to create a tender, chewy texture. Perfect as an appetizer, snack, or main dish, they are versatile, freezer-friendly, and pair wonderfully with various dipping sauces for an authentic homemade Asian experience.

Ingredients

Scale

Filling

  • 1 lb ground chicken
  • 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

Wrappers

  • 1 lb circular dumpling wrappers (approximately 50 wrappers)

Cooking

  • 2 tbsp cooking oil (for frying)
  • ½ cup water (for steaming)

For Garnish and Serving

  • Sesame seeds (optional)
  • Sliced green onions (optional)
  • Your choice of dumpling dipping sauce (e.g., soy sauce mix, chili oil, garlic-ginger sauce, or ponzu)

Instructions

  1. Prepare the cabbage: Toss the chopped napa cabbage with 1 tsp salt in a bowl. Let it sit for 10 minutes to wilt. Then rinse under cold water to remove excess salt, and thoroughly squeeze out the moisture using your hands or a kitchen towel to prevent soggy filling.
  2. Make the filling: In a large mixing bowl, combine the 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 until all ingredients are well incorporated. For seasoning accuracy, pan-fry a small amount of the filling and taste; adjust seasoning as needed.
  3. Fold the dumplings: Moisten the edges of a dumpling wrapper with water using your fingertip. Place a heaping teaspoon of filling in the center. Fold the wrapper in half and create three pleats on each side, pinching firmly to seal the edges tightly to prevent leakage during cooking. Place wrapped dumplings on a tray and cover with a damp towel to keep them from drying out as you work.
  4. Cook the potstickers: Heat 1 tbsp cooking oil in a non-stick skillet over medium heat. Arrange dumplings in a single layer without overcrowding. Fry for about 2 minutes until the bottoms turn golden brown and crispy. Carefully add ½ cup water to the pan, then immediately cover with a lid to steam the dumplings. Cook for 5 minutes until the filling is fully cooked and wrappers are tender.
  5. Serve and enjoy: Remove dumplings from the pan and arrange on a serving plate. Garnish optionally with sesame seeds and sliced green onions. Serve with your favorite dipping sauce such as a classic soy sauce mix, chili oil, or ponzu for enhanced flavor.

Notes

  • Do not overfill dumplings to avoid them bursting during cooking; a small spoonful per wrapper is ideal.
  • Ensure edges are sealed completely to prevent filling leakage.
  • Always taste-test a small portion of the filling for flavor adjustments before folding all dumplings.
  • Add only the recommended amount of water when steaming to maintain crispiness and avoid sogginess.
  • Use a good quality non-stick pan or cast iron skillet for best results.
  • Cook dumplings in batches if necessary to avoid overcrowding and ensure even crispiness.
  • To freeze uncooked dumplings, freeze them on a tray until solid, then store in an airtight container or zip-lock bag. Cook directly from frozen adding 1-2 minutes extra steaming time.
  • Store cooked leftovers in the refrigerator for up to 3 days and reheat in a pan to retain crispiness.

Nutrition

Keywords: Chicken potstickers, pan-fried dumplings, Chinese dumplings, crispy dumplings, homemade potstickers, chicken dumplings, Asian appetizer, dumpling recipe

Find it online: https://reemcook.com/1-lb-ground-chicken-recipe/