Pan-fried Chicken Potstickers Recipe

Combine rice vinegar, water, sugar, and salt in a jar or bowl and stir until sugar and salt dissolve.

Add the thinly sliced red onion, press down so slices are submerged, cover and refrigerate at least 30 minutes (up to 24 hours) to quick-pickle. Stir or shake once midway if possible.

Place shredded cabbage in a bowl, sprinkle 1/4 tsp salt, toss and let sit 10 minutes. Squeeze out excess moisture firmly with your hands or a towel; this prevents soggy filling.

In a mixing bowl combine ground chicken, drained cabbage, grated ginger, minced garlic, sliced scallion whites (reserve greens for garnish), soy sauce, sesame oil, Shaoxing wine, 1/2 tsp salt, white pepper, and cornstarch.

Mix thoroughly with a spoon or your hands until the mixture is sticky and cohesive (about 1–2 minutes). Taste a small pinch by microwaving briefly or pan-frying a teaspoon to adjust seasoning if desired.

Set out wrappers on a clean work surface, cover with a damp towel to prevent drying.

Fill a small bowl with the 1/4 cup water for sealing. Place about 1 tablespoon of filling in the center of a wrapper (a little mound, not too full).

Dip your finger in the water and moisten the wrapper edge, fold wrapper over to form a half-moon, press center to seal. Pleat the edges by making 3–4 small folds along one side, pressing firmly to seal each pleat. Repeat to make ~24 potstickers. Keep finished potstickers under a damp towel.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbsp neutral oil and swirl to coat.

Arrange potstickers in the pan in a single layer, flat side down, leaving a little space between each (work in batches if necessary). Cook without moving until the bottoms are golden brown, 2–3 minutes.

Carefully pour 3/4 cup water (or stock) into the pan — it will steam and sputter; immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes, or until water has mostly evaporated and wrappers are cooked through and filling reaches 165°F (74°C).

Remove lid and cook a further 1–2 minutes to re-crisp the bottoms. Transfer potstickers to a plate and keep warm. Repeat with remaining potstickers, adding a little more oil if pan becomes dry.

While steaming the last batch, combine soy sauce, rice vinegar, sambal oelek, sesame oil, and honey (or sugar) in a small bowl. Stir until blended. Taste and adjust heat or sweetness to preference. Sprinkle with toasted sesame seeds if using.

Serve potstickers hot with pickled onions spooned over or on the side, drizzle or dip into sambal-soy sauce. Garnish with reserved scallion greens and cilantro if desired.