Crispy, juicy, and bursting with savory flavor, these Chicken Potstickers (Pan-Fried Dumplings) deliver the best of both worlds: a golden, crunchy bottom and a soft, steamed top. I fill these dumplings with a delicious mix of ground chicken, cabbage, garlic, and green onions. Paired with a simple homemade dipping sauce, they make a perfect appetizer, snack, or main course.

Ingredients

Name: Chicken Potstickers (Pan-Fried Dumplings)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb ground chicken; 1 cup green cabbage, finely shredded; 2 green onions, thinly sliced; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 1/2 teaspoon ground white pepper; 1 pack round dumpling wrappers (about 40 pieces); 1 tablespoon vegetable oil (for frying); 1/2 cup water (for steaming); 2 tablespoons soy sauce (for dipping sauce); 1 tablespoon rice vinegar (for dipping sauce); 1 teaspoon sesame oil (for dipping sauce); 1/2 teaspoon chili flakes or chili oil (optional, for dipping sauce); 1/2 teaspoon sugar (for dipping sauce)

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

For the Dumplings:

1 lb ground chicken

1 cup green cabbage, finely shredded

2 green onions, thinly sliced

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

½ teaspoon ground white pepper

1 pack round dumpling wrappers (about 40 pieces)

1 tablespoon vegetable oil (for frying)

½ cup water (for steaming)

For the Dipping Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

½ teaspoon chili flakes or chili oil (optional)

½ teaspoon sugar

Directions

In a mixing bowl, I combine the ground chicken, cabbage, green onions, garlic, soy sauce, oyster sauce, sesame oil, and white pepper. I mix until everything is well blended.

I place about 1 teaspoon of filling in the center of each dumpling wrapper. After moistening the edges with water, I fold them in half and pleat or press to seal tightly.

I heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat.

I add the dumplings flat-side down in a single layer without overlapping, frying them for 2-3 minutes until the bottoms turn golden brown.

I carefully pour in ½ cup of water and quickly cover the pan with a lid. I let the dumplings steam for 6-8 minutes until the water has evaporated.

After uncovering, I let the dumplings cook for another 1-2 minutes to re-crisp the bottoms.

For the dipping sauce, I mix all the ingredients in a small bowl.

I serve the potstickers hot with the dipping sauce on the side.

Servings and timing

This recipe makes about 6 servings. It takes around 30 minutes to prepare and 15 minutes to cook, for a total time of 45 minutes. Each serving contains approximately 210 kcal.

Variations

I sometimes switch things up by using ground turkey or pork instead of chicken. For a vegetarian twist, I like to use finely chopped mushrooms and tofu. If I’m craving extra spice, I add a bit more chili oil to the filling or sauce. I’ve also tried these with store-bought wrappers and homemade dough—both work great.

Storage/reheating

Leftover potstickers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat by pan-frying them again for a few minutes on each side. They can also be frozen after cooking; I just make sure to reheat them straight from frozen in a skillet with a little oil and water for the best texture.

FAQs

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

I always use a good nonstick skillet and enough oil to coat the bottom before placing the dumplings. It helps prevent sticking and ensures a golden crust.

Can I make the potstickers ahead of time?

Yes, I often prepare the dumplings ahead and freeze them on a tray before transferring to a bag. They cook beautifully straight from the freezer.

What dipping sauces go well with potstickers?

Besides the classic soy-vinegar mix, I sometimes use sweet chili sauce, ponzu, or even a peanut-based dip for something different.

Can I steam or boil instead of pan-frying?

Absolutely. I’ve steamed them in a bamboo steamer or boiled them for a softer texture. Each method gives a slightly different but tasty result.

What should I serve with chicken potstickers?

I usually pair them with a simple stir-fried vegetable dish, miso soup, or a light Asian salad to round out the meal.

Conclusion

These chicken potstickers are a delicious and satisfying dish that never disappoints. With a crispy exterior, flavorful filling, and zesty dipping sauce, they’re perfect for any occasion. I love making a big batch to share with friends or to keep on hand for quick meals throughout the week.

Recipe:

Chicken Potstickers (Pan-Fried Dumplings)

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings
Diet: Halal

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Description

Crispy, juicy chicken potstickers filled with ground chicken, cabbage, and green onions, pan-fried to golden perfection and served with a savory dipping sauce.

Instructions

In a mixing bowl, combine ground chicken, cabbage, green onions, garlic, soy sauce, oyster sauce, sesame oil, and white pepper. Mix until well blended.
Place about 1 teaspoon of filling in the center of each dumpling wrapper. Moisten the edges with water, fold in half, and seal tightly with pleats or by pressing.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat.
Add dumplings flat-side down in a single layer and fry for 2-3 minutes until golden brown on the bottom.
Carefully pour in ½ cup water and immediately cover the pan. Steam for 6-8 minutes until water evaporates.
Uncover and cook for another 1-2 minutes to re-crisp the bottoms.
In a small bowl, mix soy sauce, rice vinegar, sesame oil, chili flakes or oil (if using), and sugar to make the dipping sauce.
Serve potstickers hot with dipping sauce on the side.