Potstickers Recipe

Prepare filling

Place the ground chicken in a medium mixing bowl. Add the finely shredded cabbage, sliced scallion whites (reserve greens for garnish), grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Use a wooden spoon or spatula to fold and mix until the mixture becomes slightly tacky and evenly combined, about 1–2 minutes. Chill 10 minutes if the filling feels too loose.

Assemble potstickers

Set out a small bowl of water. Place one wrapper on a clean surface and put about 1 teaspoon to 1 tablespoon (roughly 12–15 g) of filling in the center depending on wrapper size. Dip a finger in water and moisten the wrapper edge. Fold wrapper in half and pleat one side toward the center to form a sealed crescent, or press edges firmly to seal ensuring no air pockets. Repeat until all filling is used, aiming for ~30 potstickers. Keep assembled potstickers covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat. Arrange potstickers flat-side down in a single layer without crowding (cook in batches if necessary). Fry 2–3 minutes until the bottoms are golden brown. Carefully pour 1/2 cup water into the skillet (it will sizzle), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 4–5 minutes until filling is cooked through (internal temp 165°F / 74°C) and wrappers are tender. Remove lid and cook uncovered 30–60 seconds to re-crisp the bottoms. Transfer to a plate and brush lightly with 1 tsp toasted sesame oil.

Alternative: Griddle or grill finish

For a grilled exterior, after steaming place potstickers on a hot grill pan or cast-iron griddle for 30–45 seconds per side to get char marks, brushing with a touch of oil so they crisp without sticking.

In a bowl combine the shredded green and red cabbage, carrot, and chopped cilantro. In a small jar or bowl whisk together rice vinegar, soy sauce, honey, sesame oil, and 1/4 tsp salt until the honey dissolves. Pour dressing over the slaw and toss to coat. Taste and adjust with more vinegar or salt as needed. Let sit at least 10 minutes so flavors meld.

When ready to serve, toss the reserved scallion greens into the slaw for freshness and color.

Whisk together the soy sauce, rice vinegar, sriracha, sesame oil, honey, minced garlic, and 1 tsp water in a small bowl until combined. Taste and adjust heat or sweetness. Transfer to a small serving dish.

Spread a bed of the Asian-style coleslaw on individual plates or a shared platter. Arrange hot potstickers on top of the slaw. Garnish with extra chopped cilantro and thinly sliced scallion greens. Serve immediately with the sriracha-soy dipping sauce on the side.