Name: Chicken Potstickers Pan Fried Dumplings Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Asian
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1 cup warm water (around 110°F or 43°C); 1/2 teaspoon salt; 1 pound ground chicken; 1 cup finely chopped napa cabbage; 1/2 cup finely chopped green onions; 1/4 cup finely chopped shiitake mushrooms (optional, but highly recommended!); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon grated ginger; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon white pepper; 1/4 teaspoon salt (or to taste, remember the soy sauce is salty!); 2 tablespoons vegetable oil (or any neutral oil); 1/2 cup water; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sesame oil; 1 teaspoon chili garlic sauce (or more, to taste); 1/2 teaspoon grated ginger (optional); 1 green onion, thinly sliced (optional)

Jump to Recipe

Introduction

Chicken potstickers are pan-fried dumplings with a delightfully crispy bottom and tender, flavorful filling. This recipe guides you through making the dough and filling from scratch for an authentic and satisfying treat.

The image shows a round plate filled with golden-brown pan-fried dumplings arranged closely together, with about eight to ten pieces visible. Each dumpling has a crispy, browned bottom and soft, light creamy tops with crimped edges. The dumplings are sprinkled generously with bright green chopped chives and sesame seeds. In the center of the plate, there is a small clear glass bowl filled with dark soy dipping sauce, topped with chopped green onions and light sesame seeds, and a silver spoon resting inside the bowl. The plate is placed on a white marbled surface with a beige cloth partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Dough:

3 cups all-purpose flour, plus more for dusting
1 cup warm water (around 110°F or 43°C)
1/2 teaspoon salt

For the Filling:

1 pound ground chicken
1 cup finely chopped napa cabbage
1/2 cup finely chopped green onions
1/4 cup finely chopped shiitake mushrooms (optional)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon salt (or to taste)

For Cooking:

2 tablespoons vegetable oil (or any neutral oil)
1/2 cup water

For Dipping Sauce (optional):

1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon chili garlic sauce (or more, to taste)
1/2 teaspoon grated ginger (optional)
1 green onion, thinly sliced (optional)

Instructions

Step 1: In a large bowl, whisk together the flour and salt for the dough. Gradually add the warm water while mixing with a wooden spoon or your hands until a shaggy dough forms.
Step 2: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If sticky, add flour a tablespoon at a time; if dry, add water a teaspoon at a time.
Step 3: Form the dough into a ball, place it in a bowl, cover with a damp cloth or plastic wrap, and let rest for at least 30 minutes.
Step 4: Meanwhile, prepare the filling by combining ground chicken, napa cabbage, green onions, shiitake mushrooms (if using), soy sauce, rice vinegar, sesame oil, ginger, garlic, sugar, white pepper, and salt in a large bowl. Mix gently until combined.
Step 5: Cook a small amount of filling in a pan to taste and adjust seasonings as needed.
Step 6: After resting, divide the dough in half. Roll one half into a 1-inch diameter rope, then cut into 20-25 pieces.
Step 7: Flatten each piece into a 3-inch circle, keeping the center slightly thicker to prevent leaks.
Step 8: Place about 1 tablespoon of filling in the center of each wrapper. Fold in half to form a half-moon shape, pinch edges to seal, and optionally pleat for decoration.
Step 9: Place assembled potstickers on a lightly floured baking sheet or parchment-lined plate to prevent sticking.
Step 10: Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange potstickers in a single layer without crowding.
Step 11: Cook for 2-3 minutes until bottoms are golden brown.
Step 12: Carefully add 1/2 cup water to the skillet, cover immediately, reduce heat to medium-low, and steam for 8-10 minutes until cooked through and water evaporates.
Step 13: For extra crispiness, remove lid and cook an additional 1-2 minutes until bottoms brown nicely.
Step 14: Remove potstickers from skillet and serve hot with your favorite dipping sauce.

Tips & Variations

Use warm water around 110°F to help the dough come together smoothly.
Adjust the filling seasoning by cooking a small test portion before assembling.
For easier shaping, keep unused dough covered to prevent drying out.
Add finely chopped mushrooms or water chestnuts for extra texture.
Try folding and pleating edges for a classic potsticker look.
Serve with a dipping sauce made from soy sauce, rice vinegar, sesame oil, and chili garlic sauce for the best flavor.

Storage

Store uncooked potstickers in a single layer on a baking sheet, covered tightly with plastic wrap, and refrigerate for up to 24 hours. For longer storage, freeze on a tray, then transfer to a zip-top bag for up to 2 months. Cook directly from frozen, adding extra steaming time. Cooked potstickers keep in the fridge for 2-3 days; reheat gently in a skillet with a splash of water to restore crispiness and warmth.

How to Serve

The image shows a round deep white plate filled with a pile of seven pan-fried dumplings, with one dumpling broken open on top to show a light brown, textured filling inside. Each dumpling has a crisp, golden brown bottom layer, while the upper layer is soft and pale whitish with distinct pleats. Thinly sliced green onions and small sesame seeds are sprinkled on the dumplings as garnish, and a small bunch of fresh green chives lies on top. Light steam rises from the hot dumplings, adding a freshly cooked feel. The plate sits on a light beige cloth on a white marbled surface, with blurred wooden objects in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought wrappers instead of making dough?

Yes, store-bought dumpling wrappers are a convenient alternative and work well with this filling. Just adjust your folding and sealing method accordingly.

How can I prevent potstickers from sticking to the pan?

Make sure to heat the oil until hot before adding potstickers and avoid overcrowding the pan. Using a non-stick skillet and adding water to steam with a lid on helps create the signature crispy bottom without sticking.