Chicken Pot Stickers Recipe
Asian Dumplings Pan-Fried in the Classic Tradition. Served with Our Soy-Ginger Sesame Sauce
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Ingredients
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Filling
Wrappers & Cooking
Soy-Ginger Sesame Dipping Sauce
Method
Filling
- 1
Prepare and drain the cabbage
Place the shredded napa cabbage in a bowl, sprinkle with 1/2 tsp salt, toss, and let sit 8–10 minutes to draw out moisture. After resting, firmly squeeze the cabbage in a clean towel or between your hands to remove as much liquid as possible. Transfer the drained cabbage to a mixing bowl.
- 2
Mix the filling
To the bowl with the drained cabbage add the ground chicken (or pork), chopped scallions, minced ginger, minced garlic, 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, 1 tbs cornstarch, 1 tsp sugar and 1/4 tsp white pepper. Mix thoroughly with a spoon or your hands until the mixture is sticky and cohesive. For best texture, chill the filling 10–15 minutes to firm slightly before wrapping.
Assembly
- 3
Set up a workspace
Arrange a small bowl of the 2 tbs water for sealing, a plate for finished potstickers, and a spoon or small cookie scoop for the filling. Keep the wrapper stack covered with a damp towel to prevent drying.
- 4
Fill and pleat
Place one wrapper on your palm. Put about 1 heaping teaspoon to 1 tablespoon (roughly 12–15 grams) of filling in the center. Dip your finger in the water and moisten the wrapper edge. Fold the wrapper in half over the filling and pleat one side to seal (traditional potsticker pleats) or simply press with your fingers to seal, ensuring there are no gaps. Repeat until all 24 wrappers are filled. If you’re new to pleating, fold into a half-moon and press firmly to seal—the important thing is a tight seal so they don’t open during steaming.
Soy-Ginger Sesame Dipping Sauce
- 5
Make the sauce
In a small bowl whisk together 80 ml soy sauce, 2 tbs rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, and 1 tbs honey (or sugar) until the honey dissolves. Stir in 1 tsp chili oil or a pinch of red pepper flakes if using. Mix in 1 tbs toasted sesame seeds and 2 tbs thinly sliced scallions. Taste and adjust—add more vinegar for tang, more honey for sweetness, or more chili for heat. Set aside so flavors marry while you cook the potstickers.
Cook & Serve
- 6
Preheat the pan
Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 1 tbs of the neutral oil and swirl to coat the bottom.
- 7
Brown the potstickers
Arrange 8–10 potstickers flat-side down (in a single layer, not touching) in the skillet. Let them cook undisturbed 2–3 minutes until the bottoms are golden brown.
- 8
Steam to finish
Carefully pour 120 ml (1/2 cup) water into the pan (it will sizzle), then immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam the potstickers 6–8 minutes, or until the filling is cooked through and wrappers are tender and translucent. If the water evaporates too quickly before the filling is cooked, add a splash more and continue steaming briefly.
- 9
Crisp the bottoms
Remove the lid and increase heat to medium-high. Let any remaining water evaporate, then add another 1 tbs oil around the potstickers and cook 1 more minute to re-crisp the bottoms. Transfer cooked potstickers to a serving plate. Repeat in batches with remaining oil and potstickers.
- 10
Serve
Arrange potstickers on a platter, sprinkle with additional toasted sesame seeds and the reserved sliced scallions. Serve hot with the soy-ginger sesame dipping sauce on the side.
