Chicken Potstickers (Pan Fried Dumplings)

These Chicken Potstickers are juicy, flavorful Chinese dumplings with crispy golden bottoms and a tender filling of seasoned ground chicken, napa cabbage, and aromatics. Pan-fried to perfection, they’re irresistibly delicious and fun to make at home. Whether served as an appetizer, party snack, or main dish, they never fail to impress.

Why You’ll Love This Recipe

• Crispy bottoms with tender, juicy filling

• Packed with flavor from garlic, ginger, and soy-based seasoning

• Customizable with different proteins or vegetables

• Great for making in large batches and freezing

• Perfect for dipping and sharing

• Impressive dish that’s surprisingly easy to make

• No special equipment required—just a pan and some patience

• Great for potlucks, dinners, or game day snacks

• Family-friendly and fun to prepare together

• Delicious both fresh and reheated

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground chicken
1 lb circular dumpling wrappers
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

For serving:
Dumpling dipping sauce
Green onions
Sesame seeds

Directions

1. Prep the cabbage: Toss chopped napa cabbage with salt and let sit for 10 minutes to draw out moisture. Rinse and squeeze out excess water.

2. Make the filling: In a large bowl, combine ground chicken, drained cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix thoroughly. Pan-fry a small amount to taste-test and adjust seasonings if needed.

3. Fold the dumplings: Wet the edge of a wrapper. Place a spoonful of filling in the center, fold in half, and pleat the front edge toward the center. Pinch tightly to seal. Cover wrappers and finished dumplings with a damp towel while working.

4. Cook the potstickers: Heat a drizzle of oil in a non-stick pan over medium heat. Add 10 dumplings (don’t overcrowd). Sear for 2 minutes until bottoms are golden. Add enough water to cover the pan’s surface, cover, and steam for 5 minutes.

5. Serve: Garnish with green onions and sesame seeds. Serve hot with dumpling dipping sauce.

Servings and timing

Servings: Makes approximately 50 dumplings
Prep time: 50 minutes
Cook time: 10 minutes
Total time: 1 hour

Variations

• Shrimp Potstickers: Swap chicken for minced shrimp or use a chicken-shrimp blend.

• Pork Option: Substitute ground chicken with ground pork for a richer taste.

• Vegetarian: Use finely chopped mushrooms and tofu instead of meat.

• Spicy Kick: Add chili oil or a pinch of red pepper flakes to the filling.

• Dipping Sauce Ideas: Mix soy sauce, rice vinegar, sesame oil, and a touch of honey or chili crisp.

• Wonton Wrappers: If dumpling wrappers aren’t available, square wonton wrappers can be used—just trim the corners.

• Pan-to-Frozen: Cook directly from frozen without thawing—just steam for an extra 2–3 minutes.

• Gluten-Free: Use gluten-free wrappers and tamari instead of soy sauce.

• Baked Dumplings: Lightly brush with oil and bake at 400°F for 15–18 minutes as a lower-fat alternative.

Storage/Reheating

• Refrigeration: Store cooked dumplings in an airtight container in the fridge for up to 3 days.

• Freezing: Freeze uncooked dumplings in a single layer until solid. Transfer to a freezer-safe container or bag for up to 3 months.

• To Cook from Frozen: Pan-fry directly from frozen, adding a few extra minutes of steam time.

• Reheating: Re-crisp in a hot pan with a little oil or re-steam until heated through.

FAQs

Can I use store-bought wrappers for these potstickers?

Yes, store-bought circular dumpling wrappers work perfectly for this recipe.

How do I keep the dumplings from sticking to the pan?

Use a non-stick skillet and ensure the oil is hot before placing the dumplings. Don’t overcrowd the pan.

Can I make these ahead of time?

Yes, you can prep and fold the dumplings in advance and either refrigerate or freeze them until ready to cook.

How do I make the dipping sauce?

Mix soy sauce, rice vinegar, a splash of sesame oil, and optional chili oil or minced garlic.

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great alternative with similar texture and flavor.

What should I serve with chicken potstickers?

Serve with fried rice, stir-fried noodles, steamed veggies, or as a starter for any Asian-inspired meal.

How can I tell when the dumplings are fully cooked?

The bottoms should be golden, and the filling should be firm and hot. Cut one open to check if unsure.

Why is the filling watery?

Excess moisture can come from the cabbage. Make sure to salt, rinse, and squeeze it thoroughly before mixing.

Can I bake instead of pan-fry?

Yes. Brush with oil and bake at 400°F for 15–18 minutes, flipping halfway through.

How many dumplings should I serve per person?

Plan for 6–8 dumplings per person as an appetizer, or 10–12 as a main dish.

Conclusion

These Chicken Potstickers are crispy on the bottom, juicy on the inside, and loaded with flavor. Whether you’re meal prepping, freezing for later, or serving them fresh off the pan, they’re a rewarding dish that everyone will love. Simple enough for beginners and impressive enough for guests, this recipe is a keeper for any dumpling lover.