Description
These Chicken Potstickers are a delicious homemade appetizer featuring ground chicken mixed with sautéed cabbage, ginger, garlic, and green onions, wrapped in dumpling wrappers. Pan-fried to a crispy golden bottom and then steamed to juicy perfection, they come with a tangy soy and rice vinegar dipping sauce that complements the savory filling perfectly.
Ingredients
Scale
Filling
- 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
Potstickers
- 1 package round dumpling wrappers
- vegetable oil for frying (about 2 tbsp per batch)
Dipping Sauce
- ⅓ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 sliced green onion
- 1 clove garlic, minced
- ½ tsp sesame seeds
Instructions
- Sauté the Vegetables: Heat 2 teaspoons of sesame oil in a large skillet over medium heat. Once hot, add the finely chopped cabbage along with salt and pepper. Sauté for a few minutes until the cabbage softens and wilts. Then stir in chopped green onions, minced garlic, and minced ginger, cooking together until fragrant.
- Prepare the Filling: Transfer the sautéed cabbage mixture to a mixing bowl. Add the ground chicken and 3 tablespoons of soy sauce to the bowl, mixing thoroughly until combined evenly.
- Fill the Dumplings: Lay out 8 dumpling wrappers on a clean surface. Fill a small dish with water. Place about 1 tablespoon of filling into the center of each wrapper. Dip your finger in the water and moisten the edges of each wrapper to help seal.
- Seal the Potstickers: Fold each wrapper in half over the filling and pinch edges tightly to seal and create a half-moon shape. Place the sealed potstickers on a sheet pan and repeat until all wrappers and filling are used.
- Pan-Fry the Potstickers: Heat approximately 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 6 to 8 potstickers to the pan without crowding. Fry for about 2 minutes, or until the bottoms turn golden brown and crisp.
- Steam the Potstickers: Carefully pour ¼ cup of water into the skillet and immediately cover with a lid to trap steam and avoid splatters. Let the potstickers steam for 4 to 5 minutes until the filling is cooked through. Remove the lid and continue cooking until the liquid fully evaporates so the bottoms stay crisp. Transfer cooked potstickers to a plate or sheet pan and repeat the process with remaining potstickers.
- Make the Dipping Sauce and Serve: In a small bowl, combine ⅓ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, sliced green onion, minced garlic, and ½ teaspoon sesame seeds. Stir to combine thoroughly. Serve the warm potstickers with this elegant dipping sauce on the side.
Notes
- You can substitute ground chicken with ground pork or turkey for a different flavor.
- To prevent potstickers from sticking to the pan, ensure the oil is hot before adding them.
- Wrap leftovers tightly and refrigerate for up to 2 days; reheat by pan frying or steaming.
- If you prefer a vegetarian version, replace the ground chicken with finely chopped mushrooms and tofu.
- Be careful when adding water to hot oil; cover the pan immediately to avoid splatters.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: chicken potstickers, dumplings, Asian appetizers, homemade potstickers, pan-fried dumplings
