Ingredients

2 tsp sesame oil

1½ cups finely chopped napa or green cabbage

½ teaspoon salt

¼ teaspoon pepper

2 green onions, chopped

2 cloves garlic, minced

1 inch piece of ginger, minced

1 lb. ground chicken

3 tbsp soy sauce

1 package round dumpling wrappers

Vegetable oil for frying

⅓ cup soy sauce (for dipping sauce)

2 tbsp rice vinegar

1 tbsp sugar

1 tsp sesame oil (for dipping sauce)

1 sliced green onion (for dipping sauce)

1 clove garlic, minced (for dipping sauce)

½ tsp sesame seeds (for dipping sauce)

Instructions

Step 1: In a large skillet, heat the sesame oil over medium heat. Add the cabbage, salt, and pepper, and sauté for a few minutes until the cabbage is wilted. Stir in the green onions, garlic, and ginger, then remove from heat.

Step 2: Transfer the cabbage mixture to a bowl. Add the ground chicken and 3 tablespoons of soy sauce, mixing well to combine.

Step 3: Prepare your work surface by laying out 8 dumpling wrappers. Fill a small dish with water. Place about 1 tablespoon of filling into the center of each wrapper. Dip your finger into the water, then wet the edges of each wrapper.

Step 4: Fold each wrapper in half and pinch the edges tightly to seal. Place the sealed potstickers on a sheet pan. Repeat until all wrappers and filling are used.

Step 5: Heat about 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 6 to 8 potstickers to the pan and fry for 2 minutes until the bottoms are golden brown and crispy.

Step 6: Carefully add ¼ cup water to the skillet and immediately cover with a lid to steam the potstickers for 4 to 5 minutes, or until fully cooked. Remove the lid and let the remaining liquid evaporate. Transfer cooked potstickers to a plate. Repeat with remaining potstickers.

Step 7: In a small bowl, mix together the dipping sauce ingredients: ⅓ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, sliced green onion, minced garlic, and sesame seeds. Serve the potstickers hot with the dipping sauce.

Tips & Variations

To avoid sticking, dust surfaces with a little flour when assembling potstickers.

Swap ground chicken for pork or shrimp for different flavors.

Add shredded carrots or chopped mushrooms to the filling for extra texture and nutrition.

Use a non-stick skillet to make frying and cleaning easier.

Freeze uncooked potstickers on a baking sheet, then transfer to a freezer bag for up to 1 month.

Storage

Store leftover cooked potstickers in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying briefly or microwaving with a damp paper towel to keep them moist. Uncooked potstickers can be frozen and cooked directly from frozen, just add a couple minutes to the steaming time.

FAQs

Can I make potstickers ahead of time?

Yes, you can assemble the potstickers and freeze them before cooking. Freeze them on a baking sheet until firm, then transfer to a freezer bag. Cook directly from frozen when ready.

What’s the best way to prevent potstickers from sticking while cooking?

Use enough oil to coat the pan for frying and avoid overcrowding the skillet. Also, ensure the pan is hot before adding the potstickers. Steaming with a lid will help cook them evenly without sticking.