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Close-up of golden-brown pan-fried Chicken Potstickers, topped with sesame seeds and chives, served with a rich dipping sauce.
Reda

Savory Pan-Fried Chicken Potstickers

These homemade chicken potstickers are bursting with a flavorful chicken and vegetable filling, pan-fried to crispy perfection and then steamed for a tender bite. Perfect as an appetizer or a light meal.
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 30 pieces
Course: Appetizer, Main Course
Cuisine: Asian, Chinese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling
  • 1 lb Ground chicken lean
  • 1 cup Napa cabbage finely chopped (or green cabbage)
  • 1 tbsp Fresh ginger grated
  • 2 cloves Garlic minced
  • 1/4 cup Green onions finely chopped
  • 2 tbsp Soy sauce low sodium
  • 1 tsp Sesame oil
  • 1 tbsp Cornstarch
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For Assembling Potstickers
  • 30-35 Round wonton wrappers or gyoza wrappers
  • 1/4 cup Water for sealing wrappers
For Cooking
  • 2 tbsp Vegetable oil divided
  • 1/2 cup Water for steaming
For the Dipping Sauce
  • 1/4 cup Soy sauce low sodium
  • 2 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 1 tsp Chili garlic sauce optional, adjust to taste
  • 1 tbsp Green onions finely chopped (garnish)

Equipment

  • Large Mixing Bowl
  • Cutting board
  • Sharp knife
  • Large non-stick skillet with a lid
  • Small Bowl
  • Parchment-lined baking sheet

Method
 

Prepare the Filling
  1. In a large mixing bowl, combine the ground chicken, finely chopped napa cabbage, grated fresh ginger, minced garlic, finely chopped green onions, soy sauce, sesame oil, cornstarch, salt, and black pepper.
  2. Mix thoroughly with your hands or a spoon until all ingredients are well combined. Do not overmix.
Assemble the Potstickers
  1. Lay a wonton wrapper flat on a clean surface. Keep the remaining wrappers covered with a damp cloth to prevent them from drying out.
  2. Place about 1 heaping teaspoon of the chicken filling in the center of the wrapper.
  3. Dip your finger in water and moisten the edges of half of the wrapper.
  4. Fold the wrapper in half to create a half-moon shape. Starting from one end, create small pleats along the wet edge, pressing firmly to seal each pleat against the plain edge. Repeat until the potsticker is fully sealed. Ensure there are no gaps.
  5. Place the assembled potstickers on a parchment-lined baking sheet, making sure they don't touch each other, to prevent sticking. Repeat with the remaining filling and wrappers.
Cook the Potstickers
  1. Heat 1 tablespoon of vegetable oil in a large non-stick skillet with a lid over medium-high heat.
  2. Once the oil is hot, carefully arrange a single layer of potstickers in the skillet, flat-side down. Do not overcrowd the pan; cook in batches if necessary.
  3. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
  4. Carefully add 1/2 cup of water to the skillet (it will sizzle). Immediately cover the skillet with the lid and reduce the heat to medium-low.
  5. Steam the potstickers for 8-10 minutes, or until the chicken filling is cooked through and the wrappers are translucent and tender.
  6. Remove the lid and increase the heat to medium-high to evaporate any remaining water. Cook for another 1-2 minutes until the bottoms are re-crisped.
  7. Transfer the cooked potstickers to a serving platter. Repeat with the remaining potstickers, adding the second tablespoon of oil for the next batch if needed.
Prepare the Dipping Sauce
  1. While the potstickers are cooking, combine soy sauce, rice vinegar, sesame oil, and chili garlic sauce (if using) in a small bowl.
  2. Stir well. Garnish with finely chopped green onions just before serving.

Notes

• **Freezing Potstickers:** Uncooked potstickers can be frozen. Place them on a parchment-lined baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container for up to 2-3 months. Cook from frozen, adding a few extra minutes to the steaming time.
• **Vegetarian Option:** Substitute ground chicken with finely crumbled firm tofu or a mix of finely chopped mushrooms and carrots for a delicious vegetarian alternative.
• **Wrapper Tips:** If wrappers are too dry, lightly brush the edges with water before sealing. If they are too thick, you can gently roll them thinner with a rolling pin.