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Chicken Potstickers Pan Fried Dumplings Recipe

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★★★★★

4.5 from 55 reviews

Chicken Potstickers are crispy, pan-fried dumplings filled with juicy ground chicken and vegetables wrapped in homemade dough. These Asian-inspired dumplings are pan-seared to a golden brown bottom, then steamed to cook through, resulting in a perfect texture contrast of crispiness and tenderness. Served best with a tangy and spicy dipping sauce, this recipe is approachable and rewarding for home cooks.

Ingredients

Scale

Dough

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

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, 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!)

For Cooking

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

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

  1. Making the Dough: In a large bowl, whisk together 3 cups of all-purpose flour and 1/2 teaspoon salt to evenly distribute the salt. Gradually add 1 cup of warm water (about 110°F/43°C), mixing with a wooden spoon or hands until a shaggy dough forms. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding more flour or water as needed. Form the dough into a ball, cover with a damp cloth or plastic wrap, and let it rest for at least 30 minutes to relax the gluten.
  2. Preparing the Filling: While the dough rests, combine 1 pound ground chicken, 1 cup finely chopped napa cabbage, 1/2 cup chopped green onions, 1/4 cup chopped shiitake mushrooms (optional), 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 minced garlic clove, 1/2 teaspoon sugar, 1/4 teaspoon white pepper, and 1/4 teaspoon salt in a large bowl. Mix thoroughly but gently to combine. Cook a small portion in a pan to taste and adjust seasoning accordingly.
  3. Forming the Potstickers: Divide the rested dough in half. Roll one half into a 1-inch diameter rope and cut into 20-25 one-inch pieces. Flatten each piece into a 3-inch diameter circle using a rolling pin or dumpling press, keeping the center slightly thicker. Place about 1 tablespoon of filling in the center of each wrapper, fold in half to create a half-moon, and pinch edges firmly to seal. Optionally, create pleats along the edge for decorative sealing. Place finished potstickers on a floured baking sheet or parchment-lined plate to prevent sticking. Repeat with the remaining dough and filling.
  4. Cooking the Potstickers: Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat until hot. Arrange potstickers in a single layer without touching (cook in batches if needed). Fry for 2-3 minutes until the bottoms are golden brown and crispy. Carefully pour 1/2 cup water into the skillet and cover immediately with a lid. Reduce heat to medium-low and steam for 8-10 minutes until water evaporates and potstickers are cooked through (wrappers should be translucent and filling hot). Optionally, uncover and cook 1-2 more minutes to crisp up bottoms further. Remove from skillet and serve hot with dipping sauce.
  5. Preparing the Dipping Sauce (Optional): In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon chili garlic sauce, and optionally 1/2 teaspoon grated ginger and thinly sliced green onion. Serve alongside potstickers for dipping.

Notes

  • Letting the dough rest is essential for easier rolling and better texture.
  • Adjust seasoning of filling by cooking a small test portion before assembling all potstickers.
  • If preferred, use store-bought dumpling wrappers for shortcut.
  • Do not overfill potstickers to prevent leaks during cooking.
  • For extra crispy bottoms, remove lid once steaming is done and cook a bit longer uncovered.
  • Shiittake mushrooms add an earthy flavor but can be omitted if unavailable.
  • Kneading the dough well develops gluten for a chewy, elastic texture.
  • Use a non-stick skillet to prevent sticking and ease removal.

Keywords: chicken potstickers, dumplings, pan-fried dumplings, homemade dumplings, Asian appetizer, crispy potstickers, ground chicken dumplings

Find it online: https://trendytasterecipes.com/chicken-potstickers-pan-fried-dumplings-recipe/