Pot Stickers Recipe

Prepare ingredients

Clean mushrooms and finely chop (or mince). Thinly slice green onions (white and light green parts separately if desired). Mince garlic and grate ginger. Chop cilantro finely.

Combine ground chicken, chopped mushrooms, sliced green onions, minced garlic, grated ginger and chopped cilantro in a medium bowl.

Add sesame oil, soy sauce, rice vinegar, salt, pepper and cornstarch to the bowl. Mix thoroughly with a fork or chop with a spatula until mixture becomes slightly sticky and well combined (about 30–60 seconds). Taste a small pinch (optional: pan-fry a tiny piece to test seasoning) and adjust salt or soy sauce if needed.

Set out a clean work surface and bowl of water for sealing. Keep wrappers covered with a damp towel so they don’t dry out.

Place one wrapper in your palm or on the work surface. Spoon about 1 rounded teaspoon (roughly 10–12 g) of filling into the center of each wrapper — enough to fill but not overstuff. Reserve extra filling for remaining wrappers.

Brush the wrapper edge lightly with water. Fold wrapper in half to create a half-moon and press to seal in the center. Starting from the center, make 3 small pleats on one side of the wrapper and press each pleat to the bottom edge so the potsticker has one pleated side and one smooth side. Ensure the seal is tight with no gaps. Repeat until all wrappers are filled (about 24 potstickers).

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Arrange potstickers in the skillet in a single layer with the pleated (sealed) side up and the flat side down, leaving a little space between each. Cook undisturbed until bottoms are golden brown, 2–3 minutes.

Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the filling reaches 165°F (74°C) and wrappers are translucent and cooked through.

Remove lid and continue cooking uncovered for 1–2 minutes to re-crisp the bottoms. Use a thin spatula to transfer potstickers to a plate.

Whisk together soy sauce, rice vinegar, grated ginger, sesame oil and honey (or sugar) in a small bowl until combined. Add chili flakes or chili oil, then stir in toasted sesame seeds and sliced green onion if using. Taste and adjust balance with more vinegar (tang), soy (salt) or honey (sweet) as desired.

Serve potstickers hot with dipping sauce on the side. Garnish with additional cilantro or sesame seeds if desired.