I packed these pot stickers with juicy chicken, bright green onion, and a shatteringly crisp skirt that makes the dipping sauce feel like a plot twist. One bite and I swear the takeout menu starts looking nervous.

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I’m completely hooked on these chicken potstickers because they hit every craving at once: juicy, savory, crispy, a little chewy, and wildly snackable. I love the way ground chicken keeps the filling tender without feeling heavy, while green onions bring that sharp, fresh bite I want in every single dumpling.

And the bottoms. That golden, crackly crust is the whole reason I keep “testing” one more from the pan.

But the real trouble is how fast I can put away a plate. No shame.

Just crispy edges, juicy centers, and that salty-tangy dip moment I never get tired of, ever.

Ingredients

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Ground chicken keeps the filling juicy, light, and weeknight-friendly.
Potsticker wrappers bring that chewy bite and crispy golden bottom.
Napa cabbage adds crunch, moisture, and sneaky veggie goodness.
Salt helps the cabbage let go of extra water.
Green onions make everything taste fresh without trying too hard.
Garlic brings the cozy, savory punch you’d miss instantly.
Fresh ginger keeps the filling bright, warm, and not boring.
Soy sauce gives the filling salty depth and comfort-food vibes.
Sesame oil adds that nutty smell that makes you hungry fast.
Cornstarch helps the filling hold together instead of falling apart.
Vegetable oil gets the bottoms crisp, which is basically the best part.
Water steams the tops so they’re tender, not dry.
Rice vinegar cuts through the richness in the dipping sauce.
Chili oil adds heat if you like a little drama.
Plus, extra green onion on top makes them look finished.

Ingredient Quantities

1 pound ground chicken

36 to 40 round potsticker wrappers (about 3.5 inches)

2 cups napa cabbage, finely shredded (about 6 ounces)

1 teaspoon salt for cabbage

4 green onions, thinly sliced (white and green parts)

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce (for filling)

1 tablespoon Shaoxing wine or dry sherry (optional)

1 tablespoon sesame oil (for filling)

1 teaspoon sugar

1 tablespoon cornstarch

Salt and black pepper to taste

2 tablespoons vegetable oil for frying

1/3 cup water for steaming during cooking

3 tablespoons soy sauce (for dipping sauce)

1 tablespoon rice vinegar

1 teaspoon sesame oil (for dipping sauce)

1 teaspoon chili oil or red pepper flakes (optional)

1 teaspoon sugar or honey (optional, for dipping sauce)

1 green onion, thinly sliced for garnish

How to Make this

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1. Toss napa cabbage with 1 teaspoon salt and let sit 10 minutes, then squeeze out excess moisture and finely chop if needed.

2. In a large bowl combine ground chicken, squeezed cabbage, 4 sliced green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry if using, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 tablespoon cornstarch, and salt and black pepper to taste; mix until just combined.

3. Set out 36 to 40 round potsticker wrappers and keep them covered with a damp towel to prevent drying.

4. Place about 1 tablespoon of filling in the center of each wrapper, moisten the edge with a little water, fold and pleat to seal into potsticker shapes.

5. Heat 2 tablespoons vegetable oil in a large nonstick or cast iron skillet over medium-high heat until shimmering.

6. Arrange potstickers in the skillet flat side down without overcrowding; cook 2 to 3 minutes until bottoms are golden brown.

7. Pour in 1/3 cup water, quickly cover the skillet with a lid, reduce heat to medium-low, and steam 5 to 7 minutes until filling is cooked through and water has evaporated.

8. Remove the lid and continue cooking 1 to 2 minutes to re-crisp the bottoms if needed; transfer potstickers to a serving plate.

9. Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil or red pepper flakes if using, and 1 teaspoon sugar or honey if using for the dipping sauce; garnish potstickers with the remaining thinly sliced green onion and serve with the sauce.

Equipment Needed

1. Large mixing bowl
2. Cutting board and chef knife
3. Measuring spoons and measuring cup
4. Microplane or fine grater for ginger and garlic
5. Large nonstick or cast iron skillet with a tight-fitting lid
6. Spatula or tongs for flipping
7. Small bowl and whisk or fork for the dipping sauce
8. Damp kitchen towel to cover wrappers and a small bowl of water for sealing
9. Tablespoon or small cookie scoop for portioning filling

FAQ

How do I prevent the filling from making the wrappers soggy?

Squeeze excess moisture from the shredded napa cabbage after salting it for 5 to 10 minutes, then pat dry. Mix the filling just until combined and use cornstarch to bind juices. Fill wrappers with a modest amount to avoid overfilling.

Can I make the filling ahead of time?

Yes. Prepare the filling and store it refrigerated in an airtight container for up to 24 hours. Bring it back to near fridge temperature before wrapping for easier handling.

What is the best cooking method for crispy bottoms and cooked-through filling?

Use the pan-fry then steam method: fry in oil until bottoms are golden, add water, cover and steam until water evaporates and filling is cooked through, then uncover and crisp the bottoms again over medium heat.

Can I freeze potstickers?

Yes. Freeze arranged on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding a couple of extra minutes to the steaming time.

How do I know the filling is fully cooked?

Ground chicken should reach an internal temperature of 165 F. Visually, the filling will be opaque and firm. Steaming for 5 to 7 minutes after covering usually suffices for 36 to 40 potstickers in a standard skillet.

What can I use instead of Shaoxing wine?

Use dry sherry, a splash of chicken broth, or omit it. Shaoxing enhances flavor but is not required for success.

Chicken Potstickers Recipe Substitutions and Variations

Ground chicken: ground turkey, ground pork, firm tofu (crumbled) or finely chopped mushrooms for a vegetarian option
Napa cabbage: finely shredded green cabbage, bok choy (white stems + greens), or savoy cabbage
Shaoxing wine: dry sherry, mirin, dry white wine, or a splash of low-sodium chicken stock
Round potsticker wrappers (3.5 inch): round wonton wrappers, gyoza wrappers, or square dumpling wrappers trimmed to size

Pro Tips

1. Squeeze the cabbage until almost bone dry. Excess moisture will make a soggy filling and watery pan during steaming, so press it hard or wrap in a clean towel and twist until it stops dripping.

2. Keep wrappers under a damp towel and work quickly. If one edge starts to dry, the seal will fail. If any wrappers crack, use a little beaten egg white or a touch of cornstarch slurry to patch them.

3. Use about a tablespoon of filling and dont overpack. Overfilled potstickers burst when steamed. Practice one or two to find the right pleating rhythm; a few small, even pleats give the best seal and a nice finish.

4. Control the heat when frying then steaming. Get a golden crisp on the bottoms over medium high, then reduce to medium low immediately after adding water and covering so the filling cooks through without burning the crust. Finish uncovered a minute or two to re-crisp if needed.

Chicken Potstickers Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

373

kcal

Equipment: 1. Large mixing bowl
2. Cutting board and chef knife
3. Measuring spoons and measuring cup
4. Microplane or fine grater for ginger and garlic
5. Large nonstick or cast iron skillet with a tight-fitting lid
6. Spatula or tongs for flipping
7. Small bowl and whisk or fork for the dipping sauce
8. Damp kitchen towel to cover wrappers and a small bowl of water for sealing
9. Tablespoon or small cookie scoop for portioning filling

Ingredients

1 pound ground chicken
36 to 40 round potsticker wrappers (about 3.5 inches)
2 cups napa cabbage, finely shredded (about 6 ounces)
1 teaspoon salt for cabbage
4 green onions, thinly sliced (white and green parts)
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce (for filling)
1 tablespoon Shaoxing wine or dry sherry (optional)
1 tablespoon sesame oil (for filling)
1 teaspoon sugar
1 tablespoon cornstarch
Salt and black pepper to taste
2 tablespoons vegetable oil for frying
1/3 cup water for steaming during cooking
3 tablespoons soy sauce (for dipping sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil (for dipping sauce)
1 teaspoon chili oil or red pepper flakes (optional)
1 teaspoon sugar or honey (optional, for dipping sauce)
1 green onion, thinly sliced for garnish

Directions

Toss napa cabbage with 1 teaspoon salt and let sit 10 minutes, then squeeze out excess moisture and finely chop if needed.
In a large bowl combine ground chicken, squeezed cabbage, 4 sliced green onions, minced garlic, grated ginger, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry if using, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 tablespoon cornstarch, and salt and black pepper to taste; mix until just combined.
Set out 36 to 40 round potsticker wrappers and keep them covered with a damp towel to prevent drying.
Place about 1 tablespoon of filling in the center of each wrapper, moisten the edge with a little water, fold and pleat to seal into potsticker shapes.
Heat 2 tablespoons vegetable oil in a large nonstick or cast iron skillet over medium-high heat until shimmering.
Arrange potstickers in the skillet flat side down without overcrowding; cook 2 to 3 minutes until bottoms are golden brown.
Pour in 1/3 cup water, quickly cover the skillet with a lid, reduce heat to medium-low, and steam 5 to 7 minutes until filling is cooked through and water has evaporated.
Remove the lid and continue cooking 1 to 2 minutes to re-crisp the bottoms if needed; transfer potstickers to a serving plate.
Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon chili oil or red pepper flakes if using, and 1 teaspoon sugar or honey if using for the dipping sauce; garnish potstickers with the remaining thinly sliced green onion and serve with the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.