Asian Chicken Pot Stickers Recipe

Prepare cabbage

Finely shred the napa cabbage. Place in a clean kitchen towel or paper towels and squeeze out as much liquid as possible. Measure out 1 cup packed shredded cabbage after squeezing.

Mix filling

In a medium bowl combine ground chicken, squeezed napa cabbage, chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, rice wine, cornstarch, salt, and white pepper. Mix thoroughly with a spoon or by hand until the mixture is cohesive and slightly sticky (about 1–2 minutes). Cover and refrigerate for 10–15 minutes to let flavors meld and for easier handling.

Prepare sealing paste

In a small bowl whisk together the 2 tablespoons cold water and 2 teaspoons flour until smooth to create a sealing paste. Keep to one side.

Fill wrappers

Place a wonton wrapper on a clean work surface. Spoon approximately 1 rounded teaspoon (about 1 tablespoon by volume) of the chicken filling into the center of each wrapper. Do not overfill—leave space at edges so they can be sealed.

Fold and pleat

Brush the wrapper edge with the sealing paste. Fold the wrapper in half to form a half-moon, pressing out air. Starting at one end, make 3 small pleats on one side, pressing each pleat to seal against the opposite edge to form a classic potsticker shape. Ensure seals are tight and no filling leaks. Place finished potstickers on a lightly dusted tray so they do not stick. Repeat until all wrappers are filled (about 30 potstickers).

Pan-fry and steam

Heat a large nonstick or heavy skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange 10–12 potstickers in a single layer flat-side down (do not overcrowd). Cook undisturbed for 2–3 minutes until bottoms are golden brown.

Once bottoms are browned, carefully pour 1/3 cup of the cup of water (about 80 ml) into the pan away from yourself to avoid splatter, then immediately cover the skillet with a tight-fitting lid. Reduce heat to medium-low and steam for 5–6 minutes until the filling is fully cooked (internal temp for chicken should reach 74°C / 165°F) and wrappers are tender.

Remove lid and continue cooking uncovered for another 1–2 minutes to evaporate remaining moisture and re-crisp the bottoms. Transfer cooked potstickers to a serving platter. Repeat the pan-fry/steam process in batches with remaining potstickers, adding more oil if needed.

Tip: For crisper bottoms, after steaming remove lid and increase heat briefly to medium-high for 30–45 seconds while watching carefully so they don't burn.

Make dipping sauce

In a small bowl combine the sweet chili sauce, 1 teaspoon soy sauce, and 1 teaspoon rice vinegar. Stir to combine. Garnish with sesame seeds and sliced green onion if using.

Serve potstickers hot with the sweet chili dipping sauce on the side. Optionally garnish the platter with extra sliced green onions or cilantro. Leftovers can be refrigerated in an airtight container for up to 2 days and reheated in a skillet for best texture.