Chicken Pot Stickers Recipe

Prepare filling

In a medium bowl combine 12 oz ground chicken, 1 cup finely chopped Napa cabbage, 3 tbsp thinly sliced green onions, 1 tsp grated fresh ginger, 1 minced garlic clove, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine (if using), 1 tsp salt and 1 tsp ground white pepper. Mix until evenly combined and slightly tacky. Taste a small pinch by cooking a tiny bit in a skillet to check seasoning, adjust salt or soy if needed.

Assemble pot stickers

Lay a wrapper flat in your palm or on a work surface. Brush the edge lightly with cold water (about 1/2 tsp). Place about 1 rounded teaspoon (roughly 12–15 g) of filling in the center of each wrapper. Fold to form a half-moon or pleated pot sticker: fold the wrapper over the filling, press to seal in center, then create 3 small pleats on one side pressing each pleat to the sealed edge so you have a tight seal. Repeat to make 6 pot stickers, keeping finished dumplings covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. When oil shimmers, arrange the 6 pot stickers in the pan flat-side down without crowding. Fry undisturbed for 2–3 minutes until bottoms are golden-brown. Carefully pour in 1/2 cup water (watch for steam and splatter), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam for 4–5 minutes until the filling is cooked through and wrappers are tender. Remove lid and continue cooking 30–60 seconds to evaporate remaining water and crisp the bottoms again. Drizzle 1 tsp sesame oil over dumplings if desired and remove from pan.

Alternative: boiling or steaming

If you prefer, you can boil dumplings in simmering water for 4–5 minutes or steam over simmering water for 6–8 minutes until cooked through.

Combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil (or more to taste), 1 tsp sesame oil, 1 tsp sugar or honey, 1 tbsp thinly sliced scallion, 1 tsp toasted sesame seeds and 1 tsp minced garlic (optional) in a small bowl. Whisk until sugar dissolves. Taste and adjust acidity or sweetness as desired. Serve in a small ramekin alongside the pot stickers.

Place six pot stickers on a serving plate with the crispy bottoms facing up or arranged attractively. Serve immediately with the signature Asian sauce on the side for dipping. Garnish with extra sliced scallions or sesame seeds if desired.