Potstickers Recipe

Prepare cabbage

Place the shredded cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss and let sit 5 minutes. Squeeze out excess liquid with your hands or in a clean towel until mostly dry. This prevents a soggy filling.

Mix filling

In a medium bowl combine ground chicken, drained cabbage, chopped scallions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine (if using), 1/2 teaspoon salt, 1/4 teaspoon white pepper, the lightly beaten egg, and 1 tablespoon cornstarch. Stir vigorously until mixture becomes slightly sticky and well combined (about 1-2 minutes). Chill filling 10 minutes if time allows to let flavors meld and make it easier to handle.

Prepare wrappers

Set out a clean work surface and a small bowl of water for sealing. Keep wrappers covered with a damp cloth so they don't dry out. Spoon about 1 tablespoon of filling into the center of each wrapper (adjust to wrapper size).

Fold and seal

Dip your finger in water and moisten the edge of the wrapper. Fold in half to form a half-moon and press the edges to seal. For a pleated finish, make 3–5 small pleats along the sealed edge, pressing firmly to remove air pockets. Repeat until all dumplings are formed. Place finished potstickers on a lightly floured tray or parchment, not touching.

Pan-fry (potsticker method)

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

Steam and finish

Carefully pour 3/4 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam 6–8 minutes until filling is cooked through and water has mostly evaporated. Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Transfer to a plate and keep warm. If cooking more batches, add a little oil between batches and wipe out any burnt bits.

Combine and simmer

In a small saucepan combine 1/4 cup soy sauce, 1/4 cup water, 1 tablespoon rice vinegar, 1.5 tablespoons brown sugar (or honey), and 1 teaspoon minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Thicken

Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1 minute until slightly thickened. Remove from heat and stir in 1/2 teaspoon sesame oil and optional 1/4 teaspoon chili flakes or a few drops of chili oil. Taste and adjust salt/sweetness with a splash of soy or a pinch more sugar if needed.

Finish

Cool slightly; the sauce will thicken a bit more as it cools. Transfer to a small bowl and garnish with toasted sesame seeds and sliced scallions if desired.

Arrange potstickers on a serving platter with the dipping sauce on the side. Serve immediately so the bottoms stay crisp. Leftovers keep covered in the refrigerator for up to 2 days — reheat in a skillet with a splash of water and a lid to refresh the texture.