Chicken Potstickers Recipe

Prepare cabbage

Place shredded Napa cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 8–10 minutes. Then squeeze out excess water tightly using a towel or your hands until mostly dry. This prevents soggy filling.

Combine filling ingredients

In a medium bowl combine ground chicken, squeezed cabbage, white parts of sliced scallions (reserve greens for garnish), grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix thoroughly with a spoon or chopsticks until mixture is slightly sticky and well combined (about 1–2 minutes). Taste a small amount by cooking a 1/2 tsp in a skillet to adjust seasoning if desired.

Prepare a clean work surface and dust lightly with flour. Lay out wrappers in a single stack and cover with a damp towel to keep them from drying.

Place about 1 level teaspoon to 1 tablespoon (roughly 14–16 g) of filling in the center of a wrapper. Avoid overfilling to allow good sealing and pleating.

Dip your finger in the small bowl of water and run a thin line of water around half the edge of the wrapper. Fold wrapper in half over filling to form a half-moon and press center to seal. Starting at one end, make 4–6 small pleats along the sealed edge pressing each pleat to stick to the bottom layer to form traditional potsticker pleats. Ensure there are no gaps. Place assembled potsticker on a tray lined with parchment or dusted lightly with flour. Repeat with remaining wrappers and filling.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon neutral oil and spread to coat the bottom.

Arrange potstickers in the pan in a single layer, flat side down, leaving a little space between each. Do not overcrowd; cook in batches if necessary.

Fry for 2–3 minutes or until bottoms are golden brown and crisp. Reduce heat to medium and carefully pour 3/4 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid to trap steam.

Steam for 5–6 minutes, or until the water has mostly evaporated and the filling is cooked through (internal temp for chicken 165°F/74°C). Remove lid and cook an additional 1–2 minutes to re-crisp the bottoms. If crisping more, add the remaining 1 tablespoon oil around the edges and tilt pan to crisp further.

Use a thin spatula to transfer potstickers to a serving plate. Sprinkle reserved green scallion slices over the potstickers.

Whisk together soy sauce, rice vinegar, sesame oil, chili oil (if using), and sugar in a small bowl until sugar dissolves. Taste and adjust—add more vinegar for acidity, more soy for saltiness, or a pinch more sugar to balance. Sprinkle toasted sesame seeds on top if desired.