Name: The Best Chicken Potstickers Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 Cup Chicken, minced/ground; 1/2 Cup Cabbage, shredded; 1/4 Cup Carrot, grated; 4 Cloves garlic, minced; 1 tsp Ginger, grated; 2 Stalks Green Onion, chopped; 2 Tbsp Soy Sauce; 1 Tbsp Sesame Oil; 2 tsp Hoisin Sauce; Salt & Pepper as per taste; 20 Potsticker Wrappers; Oil for frying; Sesame Seeds & Green Onion, for garnish; 2 Tbsp Soy Sauce; 1 tsp White Vinegar; 2 tsp Brown Sugar; 1 tsp Sriracha; 1 tsp Sesame Seeds; 1 tsp Chili Oil

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Introduction

Chicken potstickers are a delicious Asian-inspired appetizer that combines juicy minced chicken with crunchy vegetables wrapped in delicate dough. These pan-fried dumplings deliver the perfect balance of crispy and tender textures, making them a favorite for gatherings or weeknight meals.

The image shows a white plate filled with several pan-fried dumplings that have a slightly golden and crispy texture on their edges and a soft, translucent dough on top. Each dumpling is drizzled with a glossy dark soy sauce, sprinkled with small white sesame seeds, and topped with bright green chopped scallions. In the background, there is a small clear glass bowl filled with dark soy sauce, and a spoon rests inside it. The whole setup is placed on a white marbled surface, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup chicken, minced or ground
1/2 cup cabbage, shredded
1/4 cup carrot, grated
4 cloves garlic, minced
1 tsp ginger, grated
2 stalks green onion, chopped
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp hoisin sauce
Salt & pepper, to taste
20 potsticker wrappers
Oil for frying
Sesame seeds & green onion, for garnish
2 tbsp soy sauce (for dipping sauce)
1 tsp white vinegar (for dipping sauce)
2 tsp brown sugar (for dipping sauce)
1 tsp sriracha (for dipping sauce)
1 tsp sesame seeds (for dipping sauce)
1 tsp chili oil (for dipping sauce)

Instructions

Step 1: In a bowl, combine the minced chicken, shredded cabbage, grated carrot, minced garlic, grated ginger, chopped green onion, soy sauce, sesame oil, hoisin sauce, salt, and pepper. Mix thoroughly to create the filling.
Step 2: Place one tablespoon of the filling in the center of a potsticker wrapper.
Step 3: Moisten the edges of the wrapper with water to help seal the dumpling.
Step 4: Fold the wrapper over the filling into a half-moon shape, pressing the edges firmly to remove any air pockets and seal completely.
Step 5: Place the potstickers on a flat surface lightly dusted with flour, arranging them so the base becomes broader and flat for even cooking.
Step 6: Heat a wide-bottomed pan over medium heat and add enough oil to evenly coat the surface.
Step 7: Arrange the potstickers in the pan, leaving space between each to prevent sticking, and cook in batches if necessary.
Step 8: Fry for about 2 minutes until the bottoms are golden brown. Then carefully add 1/4 cup water to the pan and immediately cover it to steam the potstickers.
Step 9: Let them cook until the water has evaporated, then remove the lid and continue cooking until the bottoms are crisp and browned.
Step 10: Serve the potstickers hot with a dipping sauce made by combining soy sauce, white vinegar, brown sugar, sriracha, sesame seeds, and chili oil. Garnish with additional sesame seeds and chopped green onions.

Tips & Variations

For extra flavor, add finely chopped shiitake mushrooms or water chestnuts to the filling.
If you prefer a vegetarian version, substitute chicken with tofu or minced mushrooms.
Use a bit of cornstarch mixed with water to seal the wrappers more securely if you find them difficult to close.
Serve with homemade chili oil or hoisin sauce to vary the dipping experience.

Storage

Store uncooked potstickers in an airtight container with parchment paper between layers in the refrigerator for up to 2 days. Cooked potstickers can be refrigerated for up to 3 days and reheated by pan-frying or steaming. For longer storage, freeze uncooked potstickers on a tray before transferring to a freezer bag; they keep well for up to 1 month.

How to Serve

A white plate holds a pile of seven golden-brown dumplings with smooth, slightly glossy wrappers that wrinkly fold along the edges, sprinkled with white sesame seeds and small green onion pieces for garnish. Behind the dumplings sits a clear glass bowl filled with dark soy dipping sauce topped with white sesame seeds and red chili flakes. Yellow chopsticks rest on a wicker basket in the background, all placed on a white marbled surface. The scene shows close detail to the soft, cooked texture of the dumplings and the contrast of colors in the sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought potsticker wrappers?

Yes, store-bought wrappers work perfectly and save time. Just be careful not to let them dry out while assembling the potstickers.

How do I know when the potstickers are cooked through?

Potstickers are cooked when the water added for steaming has fully evaporated and the bottoms are crisp and golden brown. The filling should be hot and no longer pink inside.