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The Best Chicken Potstickers Recipe

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★★★★★

4.5 from 133 reviews

These Best Chicken Potstickers combine a flavorful minced chicken filling with fresh vegetables wrapped in tender potsticker wrappers. Pan-fried to crispy perfection with a steaming step that ensures juicy and tender dumplings, they make an irresistible appetizer or snack accompanied by a tangy and spicy dipping sauce.

Ingredients

Scale

Filling

  • 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

Potsticker Wrappers & Cooking

  • 20 Potsticker Wrappers
  • Oil for frying
  • Sesame Seeds & Green Onion, for garnish

Dipping Sauce

  • 2 Tbsp Soy Sauce
  • 1 tsp White Vinegar
  • 2 tsp Brown Sugar
  • 1 tsp Sriracha
  • 1 tsp Sesame Seeds
  • 1 tsp Chili Oil

Instructions

  1. Prepare the filling: In a bowl, combine minced chicken, shredded cabbage, grated carrot, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, hoisin sauce, salt, and pepper. Mix well until all ingredients are evenly incorporated.
  2. Assemble potstickers: Place one tablespoon of the filling at the center of each potsticker wrapper. Moisten the edges of the wrapper with water to help seal them.
  3. Fold and seal: Fold the wrapper over the filling to form a half-moon shape, pressing firmly to remove any trapped air and ensure a tight seal.
  4. Shape the potstickers: Place the assembled dumplings on a floured flat surface, ensuring their base is broader and flat to create the signature potsticker shape.
  5. Heat the pan: Warm a wide-bottomed pan over medium heat and add enough oil to coat the base evenly.
  6. Fry the potstickers: Arrange potstickers in the hot pan with space between each. Let them fry for 2 minutes without moving them to develop a golden crust on the bottom.
  7. Steam the potstickers: Carefully add 1/4 cup water to the pan and immediately cover with a lid. Allow the potstickers to steam until the water evaporates completely, about 4-5 minutes, ensuring the filling cooks through.
  8. Crisp the bottoms: Remove the lid and continue cooking for another 1-2 minutes until the bottoms are crisp and golden brown once again.
  9. Prepare dipping sauce: In a small bowl, mix soy sauce, white vinegar, brown sugar, sriracha, sesame seeds, and chili oil to create a spicy and tangy dipping sauce.
  10. Serve and garnish: Plate the potstickers, garnish with toasted sesame seeds and sliced green onions, and serve hot alongside the prepared dipping sauce or your favorite chili oil.

Notes

  • The water added during cooking helps steam the potstickers ensuring the filling is cooked through and juicy.
  • Make sure the pan is not overcrowded to avoid sticking and uneven cooking.
  • Use gluten-free wrappers if you require a gluten-free version.
  • You can substitute chicken with pork or vegetarian filling as desired.
  • Adjust the spiciness of the dipping sauce according to your taste by varying the amount of sriracha and chili oil.

Keywords: Chicken Potstickers, Dumplings, Asian Appetizer, Pan-Fried Dumplings, Potsticker Recipe, Chinese Dumplings

Find it online: https://amayaharis.com/the-best-chicken-potstickers-recipe/