Sides · Chinese-American takeout
Chicken Potstickers
Crisp-bottomed, juicy chicken and cabbage dumplings.
Potstickers fry, then steam, then fry again in the same pan, which is how they get crisp golden bottoms and tender tops. The chicken and cabbage filling stays juicy thanks to a little sesame oil and soy. Folding 32 takes twenty minutes, and they freeze perfectly for later.
Ingredients
For 6 portions.
Filling
- 1 lb ground chicken
- 2 cups finely chopped napa cabbage
- 3 scallions, finely sliced
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, grated
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
Wrapping and cooking
- 32 round dumpling wrappers
- 1 tablespoon canola oil
- 1/2 cup water
Dipping sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon red pepper flakes
Method
Mix the filling ingredients well with a fork. Stir the dipping sauce together.
Put a heaped teaspoon of filling on each wrapper, wet the edge, fold in half and pleat to seal.
Heat half the oil in a large nonstick skillet over medium-high heat. Add 16 potstickers flat side down and fry 2 minutes until golden. Pour in half the water, cover and steam 5 to 6 minutes until the water is gone and the filling is 165°F. Uncover and fry 1 minute to re-crisp. Repeat.
Serve with the dipping sauce.
Tips
- Salt the chopped cabbage and squeeze it dry so the filling isn't watery.
- Use a lid that fits; the steam cooks the filling through.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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