Potstickers Recipe

Place the ground chicken in a medium bowl. Add the grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine (if using), cornstarch, salt, and pepper.

Fold in the finely shredded cabbage and sliced scallions. Mix thoroughly with a spatula or spoon until mixture becomes slightly sticky and evenly combined (about 1–2 minutes). This helps the filling hold together.

Cover and refrigerate the filling for 15–20 minutes to allow flavors to meld. If the mixture seems very wet after resting, squeeze out a small amount of liquid from the cabbage before assembling.

Set up an assembly station: a small bowl of water for sealing, the stack of wrappers covered with a damp towel (to prevent drying), and the filling bowl.

Working with one wrapper at a time, place it in your non-dominant hand. Spoon about 1 rounded teaspoon (about 12–14 g) of filling into the center of the wrapper. Avoid overfilling to prevent splitting.

Dip your fingertip in the water and moisten the edge of the wrapper. Fold wrapper in half to form a half-moon and press in the center to seal. Create 3–4 small pleats on one side while pressing firmly to seal the pleats against the opposite edge (classic potsticker pleat). Ensure there are no air pockets.

Place finished potstickers on a tray or sheet lined with parchment, not touching each other. Repeat until all wrappers are filled (makes about 24 potstickers). Keep covered with a damp towel while working to prevent drying.

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

Arrange 10–12 potstickers flat-side down in a single layer without crowding, leaving a little space between each.

Fry until the bottoms are golden brown, about 2–3 minutes. Monitor heat so they brown but do not burn.

Carefully pour 3/4 cup water into the pan (it will sizzle). Immediately cover the skillet with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, or until the water has mostly evaporated and the filling is cooked through (chicken should reach 165°F / 74°C).

Remove the lid and increase heat to medium-high for about 30–60 seconds to crisp the bottoms again. Drizzle 1/2 teaspoon sesame oil over the dumplings and tilt the pan to evenly coat the bottoms if desired.

Transfer potstickers to a serving plate. Repeat the frying/steaming process with the remaining potstickers, adding more oil if necessary.

While potstickers cook, combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil, 1/4 teaspoon sugar, and 1/2 teaspoon sesame seeds in a small bowl. Stir until sugar dissolves. Taste and adjust: add more vinegar for tang, more chili oil for heat, or a splash of water if too salty.

Serve sauce alongside freshly cooked potstickers for dipping.