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Restaurant-style chicken potstickers right at home. Chicken potstickers have always been one of my favorite things to order whenever we get takeout, but once I realized how easy they are to make at home, I was hooked. With a juicy chicken and cabbage filling, fresh ginger and garlic, and a simple homemade dipping sauce, these homemade potstickers taste just as good, if not better, than anything you can order.
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Pin ItThere’s something so satisfying about folding the dumplings yourself, then pan-frying them until they’re golden and crispy on the bottom and perfectly tender on top. Potstickers are such a fun recipe to make, even my kids love helping me, and they taste even better fresh from my kitchen. The filling is packed with juicy ground chicken, crisp-tender cabbage, fresh ginger, and garlic, all wrapped in a tender dumpling wrapper. Plus, they’re ready in under an hour and freeze beautifully, making them perfect for quick dinners, snacks, or anytime we’re craving something a little special.
Tips for Beginners
- Don’t overfill the wrappers—about 1 tablespoon of filling is perfect. If you add too much, the wrappers can tear when you try to seal or cook them.
- Pinch the edges firmly to make sure the filling stays inside. I sometimes pleat the edges for a traditional look, but a simple pinch works just as well.
- Keep any unused wrappers and filled potstickers covered with a damp towel while you work. It keeps them from drying out and cracking before you cook them.
Chicken Potstickers
Ingredients
- 2 teaspoons sesame oil
- 1 1/2 cups finely chopped napa or green cabbage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 green onions chopped
- 2 cloves garlic minced
- 1 inch piece of ginger minced
- 1 pound ground chicken
- 3 tablespoons soy sauce
- 1 package round dumpling wrappers
- vegetable oil for frying
Dipping Sauce
- 1/3 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 sliced green onion
- 1 clove garlic minced
- 1/2 teaspoon sesame seeds
Instructions
- In a large skillet, heat the sesame oil over medium heat. Once heated, add in the cabbage, salt, and pepper. Sauté for a few minutes until wilted. Stir in the green onions, garlic and ginger.2 teaspoons sesame oil, 1 1/2 cups finely chopped napa or green cabbage, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 green onions, 2 cloves garlic, 1 inch piece of ginger
- Transfer the cabbage mixture to a bowl. Add in the ground chicken and soy sauce, and stir until combined.1 pound ground chicken, 3 tablespoons soy sauce
- Prepare your work surface to fill the potstickers. Lay out 8 dumpling wrappers. Fill a small dish with water. Place 1 tablespoon of filling into the center of each wrapper. Dip your finger into the water, and trace the border of the wrapper to wet the edges.1 package round dumpling wrappers
- Fold the wrapper in half and pinch the edges to seal. Place on a sheet pan. Repeat for the remaining wrappers and filling.
- Heat about 2 tablespoons of oil in a large skillet over medium-hight heat. Once heated, add 6-8 potstickers to the pan. Pan fry for 2 minutes until they are golden brown and crispy on the bottom.vegetable oil for frying
- Add 1/4 cup of water to the skillet and quickly cover with the lid to avoid splatters. Steam the potstickers for 4-5 minutes or until cooked through. Uncover the pan and let the potstickers continue to cook until the liquid in the pan has evaporated. Transfer the potstickers to a plate or sheet pan. Repeat with the remaining potstickers.
- Combine all the dipping sauce ingredients in a small bowl. Then, serve the potstickers.1/3 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sugar, 1 teaspoon sesame oil, 1 sliced green onion, 1 clove garlic, 1/2 teaspoon sesame seeds
Becky’s Tips
- Use a nonstick or well-seasoned skillet for easy release.
- Pan-fry in batches to avoid crowding.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Chicken Potstickers Step by Step
Gather the ingredients: Gather all the ingredients together.
Prepare the filling: Heat 2 tsp sesame oil in a large skillet over medium heat. Add 1 1/2 cups finely chopped napa or green cabbage, 1/2 tsp salt, and 1/4 tsp pepper. Sauté for 2–3 minutes until the cabbage softens. Stir in 2 chopped green onions, 2 minced garlic cloves, and 1-inch piece of minced ginger, cooking just until fragrant, about 1 minute.
Mix the chicken and cabbage: Transfer the cooked cabbage mixture to a large bowl. Add 1 lb of ground chicken and 3 tbsp soy sauce to the bowl. Stir everything together until fully combined.
Assemble the potstickers: Set up a clean work surface and arrange about 8 dumpling wrappers at a time. Fill a small dish with water. Spoon about 1 tbsp of the chicken mixture into the center of each wrapper. Lightly dip your finger into the water and run it along the edges of the wrapper.
Fold the wrappers: Fold each wrapper in half, pressing firmly to seal the edges. Place finished potstickers on a parchment-lined sheet pan while you work.
Cook the potstickers: In a large skillet, heat 2 tbsp vegetable oil over medium-high heat. Once hot, add 6–8 potstickers, flat side down. Fry for about 2 minutes, until the bottoms turn golden brown and crispy.
Steam the potstickers: Carefully pour 1/4 cup water into the skillet and immediately cover with a lid to steam. Let the potstickers steam for 4–5 minutes, then uncover and cook a few more minutes until the water evaporates. Transfer the cooked potstickers to a plate and repeat with the remaining batches.
Make the dipping sauce: In a small bowl, stir together 1/3 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, 1 sliced green onion, 1 minced garlic clove, and 1/2 tsp sesame seeds.
Serve and enjoy: Serve the potstickers warm with the dipping sauce on the side for dunking.
How to Store and Reheat
Let any leftover potstickers cool completely, then transfer them to an airtight container. They’ll stay fresh in the refrigerator for up to 3 days. To freeze, arrange the cooked potstickers in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months.
For reheating, warm refrigerated potstickers in a skillet over medium heat with a splash of oil until heated through and crispy again. If reheating from frozen, add them straight to the pan with a little oil and cook over low heat until fully warmed, flipping occasionally.
Serving Suggestions
I love serving these potstickers fresh out of the pan with a big bowl of the homemade dipping sauce on the side. They make an awesome appetizer for a dinner party or a fun main dish if you pair them with steamed rice and stir-fried veggies. If I’m doing a full-fledged take-out at home night, I’ll pair them with Sweet and Sour Chicken or Chicken Fried Rice. Sometimes I like to make a big batch, freeze them, and pull a few out whenever I need a quick snack.
