Potstickers Recipe

Prepare cabbage

Place shredded cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss, and let sit 10 minutes. After resting, squeeze out excess liquid firmly using your hands or a clean kitchen towel. Measure drained cabbage to equal about 1 cup before adding to filling.

Make filling

In a large bowl combine ground chicken, drained cabbage, sliced scallions (reserve 1 scallion for garnish if desired), grated ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon ground white pepper. Mix gently but thoroughly with a fork or your hands until combined and slightly sticky. Taste a small patty cooked in a skillet to check seasoning and adjust soy or salt if needed.

Assemble potstickers

Set a small bowl of water mixed with 1 teaspoon cornstarch (this makes a sticky slurry) next to your wrappers. Place one wrapper flat in your palm, put about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center — enough to fill without overstuffing. Brush the wrapper edge with the cornstarch slurry, fold in half to form a half-moon, press edges to seal, then pleat one side 3–4 times toward the center to create a traditional potsticker pleat. Repeat with remaining filling and wrappers. Keep finished dumplings loosely covered with a damp cloth to prevent drying.

Pan-sear and steam potstickers

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange potstickers in a single layer in the skillet with the sealed side up, leaving a little space between them. Cook without moving until bottoms are golden brown, about 2–3 minutes. Carefully add 1/2 cup water to the skillet (enough to come about 1/4-inch up the sides of the dumplings) and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam until the water has evaporated and dumplings are cooked through, about 6–8 minutes (internal temp for chicken should reach 165°F / 74°C). Remove lid and cook uncovered 1 minute to re-crisp bottoms. Transfer to a serving plate.

Alternative: Fully steamed (no sear)

If you prefer steamed-only potstickers, arrange dumplings in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water, covered, for 10–12 minutes or until chicken reaches 165°F / 74°C.

Combine 1 cup plum jam, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon grated fresh ginger, 1 teaspoon minced garlic, 1/4 teaspoon red pepper flakes (optional), and 1/2 teaspoon sesame oil in a small saucepan. Warm over low heat, stirring until jam loosens and ingredients are blended, about 3–5 minutes. If the sauce is too thick, stir in 1–2 tablespoons of water to reach dipping consistency. Taste and adjust balance with more vinegar (tang), soy (salt), or jam (sweet) as desired. Remove from heat and let cool slightly before serving.

Arrange potstickers on a platter. Spoon a little ginger plum sauce into a shallow dipping bowl and sprinkle optional toasted sesame seeds and reserved sliced scallion over the dumplings. Serve immediately while hot.