Potstickers Chicken (7pcs) Recipe

Prepare the Napa cabbage by finely chopping it. Place chopped cabbage in a bowl, sprinkle with 1/4 tsp salt, toss, and let sit 5 minutes to draw out moisture. Then squeeze the cabbage in a clean towel or between hands to remove excess liquid and measure; you should have about 1 to 1.5 cups packed. Discard the liquid.

In a large mixing bowl combine the ground chicken, drained cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, 1/2 tsp salt, white pepper, and cornstarch. Mix thoroughly with a spoon or your hand until batter becomes slightly sticky and cohesive (about 1–2 minutes). Taste a small cooked pinch and adjust seasoning if needed.

Set out a clean work surface and keep a small bowl of water and the dusting flour nearby. Lightly dust wrappers with a little flour to prevent sticking.

Place one wrapper in your palm. Spoon about 1 rounded tablespoon (approx. 20–25 g) of filling into the center of each wrapper. Avoid overfilling to allow proper sealing and crimping.

Dip your fingertip into the water and run a thin ring of water around half the edge of the wrapper. Fold the wrapper over the filling to make a semicircle, press center to seal, then use your free hand to pleat/crimp the edges (create 3–5 small pleats) to form a standard potsticker shape. Ensure a tight seal so no filling leaks. Repeat until you have 7 potstickers. Keep assembled dumplings covered with a damp cloth to prevent drying.

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

Arrange the 7 potstickers in the skillet flat side down, leaving a little space between each. Cook without moving for 2–3 minutes, until the bottoms are deep golden brown.

Carefully pour 1/2 cup water into the skillet (it will steam and sputter). 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 filling reaches an internal temperature of 74°C (165°F) and wrappers are tender.

Remove lid and continue cooking uncovered for 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Transfer potstickers to a plate, browned side up.

If you prefer fully fried potstickers, after steaming remove them and shallow-fry briefly in hot oil until crisp on all sides, or deep-fry at 180°C (350°F) for 2–3 minutes until golden. Ensure cooked through.

Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (optional), and 1/2 tsp honey or sugar (optional) in a small bowl. Taste and adjust to preference. Sprinkle thinly sliced scallion on top as garnish.

Arrange the 7 potstickers on a serving plate with the dipping sauce on the side. Serve hot. Leftovers can be refrigerated in an airtight container for up to 2 days and re-crisped in a skillet or oven.