Name: Homemade Chicken Potstickers (Pan-Fried Dumplings)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb ground chicken; 1 cup Napa cabbage, finely chopped; 2 green onions, finely sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pack round dumpling wrappers; 1 tablespoon vegetable oil (for frying); 1/2 cup water (for steaming); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1/2 teaspoon sesame oil; 1/2 teaspoon chili flakes (optional)

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Crispy-bottomed, juicy-centered, and packed with flavor, these Homemade Chicken Potstickers (Pan-Fried Dumplings) are one of my favorite homemade dumpling recipes. The combination of savory ground chicken, fresh Napa cabbage, green onions, and aromatic garlic and ginger makes every bite unforgettable. Whether I’m serving them as an appetizer or turning them into a main dish, they’re always a crowd-pleaser—especially with the simple, bold dipping sauce.

Homemade Chicken Potstickers (Pan-Fried Dumplings)

Ingredients

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

1 lb ground chicken

1 cup Napa cabbage, finely chopped

2 green onions, finely sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon soy sauce

1 tablespoon sesame oil

½ teaspoon salt

¼ teaspoon black pepper

1 pack round dumpling wrappers

1 tablespoon vegetable oil (for frying)

½ cup water (for steaming)

Dipping Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

½ teaspoon sesame oil

½ teaspoon chili flakes (optional)

Directions

I start by mixing ground chicken, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper in a large bowl until the filling is fully combined.

Then I place a dumpling wrapper in my palm, add about 1 teaspoon of filling to the center, and wet the edges with water. I fold the wrapper in half and pleat the edges to seal. I repeat this until all the filling is used.

In a large non-stick skillet, I heat vegetable oil over medium heat and arrange the dumplings flat-side down in a single layer. I let them cook for 2–3 minutes until golden on the bottom.

I add ½ cup of water carefully to the skillet and cover it immediately with a lid to steam the dumplings for 5–6 minutes.

Once the water evaporates, I remove the lid and let them cook another 1–2 minutes to re-crisp the bottoms.

While they finish, I whisk together soy sauce, rice vinegar, sesame oil, and chili flakes to make the dipping sauce.

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

Servings and timing

Servings: 4

Prep time: 25 minutes

Cooking time: 15 minutes

Total time: 40 minutes

Calories: Approximately 280 kcal per serving

Variations

I sometimes swap ground chicken for ground turkey or pork for a slightly different flavor.

I like adding finely chopped mushrooms or shredded carrots to the filling for more veggies.

If I’m short on time, I use store-bought dumpling wrappers, but homemade ones work beautifully too.

For a spicy twist, I mix a little sriracha or chili oil directly into the filling.

Storage/Reheating

Once cooked, I store leftover potstickers in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them again in a bit of oil to bring back the crispy bottoms, or I steam them lightly. They can also be frozen before cooking—just arrange them on a tray to freeze individually, then store in a freezer bag. I cook them straight from frozen using the same pan-fry and steam method, just adding a minute or two to the cooking time.

FAQs

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

I always use a non-stick skillet and make sure the oil is hot before adding the dumplings. A good tip is to avoid moving them around once they’re in the pan until the bottoms have browned.

Can I use pre-shredded cabbage?

Yes, I’ve used pre-shredded cabbage in a pinch. I just make sure to chop it a little finer and squeeze out any excess moisture.

What’s the best way to seal dumplings?

I wet the edge of the wrapper with water, fold it in half, then pleat one side and press to seal. If pleating is tricky, a simple press and seal works too.

Are potstickers the same as gyoza?

They’re very similar—both are pan-fried dumplings—but potstickers are usually a bit larger and might use different fillings. I use the terms interchangeably sometimes, depending on the recipe.

Can I bake or air-fry these instead?

Yes, although the texture will be a bit different. I’ve had good results air-frying them at 375°F for 8–10 minutes, flipping halfway through. Baking works too, but they won’t get quite as crispy.

Conclusion

These Homemade Chicken Potstickers (Pan-Fried Dumplings) bring together crispy texture and juicy, savory flavor in the best possible way. Whether I’m making a batch for dinner, prepping ahead to freeze, or serving them as a party snack, they’re always a hit. With a simple filling and a quick cook time, this recipe is one I come back to over and over again.

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Homemade Chicken Potstickers (Pan-Fried Dumplings)

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Halal

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Description

Crispy-bottomed, juicy-centered chicken potstickers filled with savory ground chicken, Napa cabbage, green onions, garlic, and ginger, served with a bold dipping sauce. Perfect as an appetizer or main dish.

Instructions

In a large bowl, mix together the ground chicken, Napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper until fully combined.
Place a dumpling wrapper in your palm, add about 1 teaspoon of filling to the center, and wet the edges with water. Fold the wrapper in half and pleat the edges to seal. Repeat with the remaining filling and wrappers.
Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the dumplings flat-side down in a single layer and cook for 2–3 minutes until the bottoms are golden brown.
Carefully add ½ cup of water to the skillet and immediately cover with a lid. Steam for 5–6 minutes until the water evaporates.
Remove the lid and cook for another 1–2 minutes to re-crisp the bottoms.
While the dumplings finish cooking, whisk together soy sauce, rice vinegar, sesame oil, and chili flakes to make the dipping sauce.
Serve the potstickers hot with the dipping sauce on the side.