Potstickers* Recipe

Prepare filling

In a medium bowl combine 1 cup ground chicken, 1 cup finely shredded green cabbage, 1 cup thinly sliced scallions, 1 tablespoon grated ginger, and 1 teaspoon minced garlic. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice wine (or dry sherry), 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon white or black pepper. Mix thoroughly with a spoon or your hands until mixture is sticky and well combined (about 1–2 minutes). Let rest 5 minutes so flavors meld.

Assemble potstickers

Set out a damp towel and a small bowl of water. Place a potsticker wrapper on your palm or a flat surface. Put about 1 teaspoon to 1.5 teaspoons of filling (roughly 12–15 g) in the center of each wrapper — enough to fill without overstuffing. Dip your finger in the water and moisten the edge of the wrapper. Fold wrapper in half to make a half-moon and pleat one side to seal, pressing firmly to remove air. Repeat until all wrappers are filled (should make ~28–30 potstickers). Keep finished dumplings covered with a damp towel to prevent drying.

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers flat-side down in a single layer without crowding (work in batches if needed). Cook undisturbed until bottoms are golden brown, 2–3 minutes.

When bottoms are nicely browned, carefully pour 1/2 cup water around the edges of the potstickers (not directly over them) and immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam until the wrapper is tender and the filling reaches 165°F (74°C), about 5–6 minutes. If you prefer a crispier bottom, once steam finishes remove lid and cook 30–60 seconds more to re-crisp.

Transfer cooked potstickers to a plate lined with paper towel and keep warm. Repeat with remaining potstickers, adding a little more oil if pan becomes dry.

While potstickers cook, combine 1 cup thinly sliced napa cabbage, 1/2 cup julienned carrot, 1/4 cup thinly sliced red bell pepper and 1/4 cup chopped cilantro in a bowl.

Whisk together 1 tablespoon rice vinegar, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon honey or sugar, 1/4 teaspoon salt and 1/2 tablespoon fresh lime juice (if using). Toss dressing with vegetables until evenly coated. Taste and adjust seasoning. Keep chilled until serving.

Whisk together 3 teaspoons soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil and 1/4 teaspoon chili paste or sriracha (optional). Stir in 1 tablespoon thinly sliced scallion and 1/2 teaspoon toasted sesame seeds if using. Transfer to a small dipping bowl.

To serve: arrange a portion of Asian slaw on each plate, place 6 potstickers on top or beside the slaw, and serve with the soy dipping sauce. Garnish with extra scallions or sesame seeds if desired.