Chicken Potstickers Recipe

Prepare cabbage

Salt the chopped Napa cabbage lightly (about 1/4 tsp), toss, and let sit for 10 minutes to draw out moisture. After 10 minutes, squeeze the cabbage firmly in a clean kitchen towel or paper towels to remove excess liquid. Discard the liquid and measure the squeezed cabbage; you should have about 1 cup.

Mix filling

In a medium bowl combine ground chicken, squeezed cabbage, white parts of scallions (finely chopped), grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, 1/2 tsp salt, white pepper, 1 tsp cornstarch, and the beaten egg. Mix thoroughly with chopsticks or a spoon until the mixture becomes slightly tacky and well combined (about 1–2 minutes). This develops a sticky texture that helps the filling hold together.

Rest filling

Cover and refrigerate the filling for 15–20 minutes to let flavors meld and make it easier to handle when assembling.

Prep workspace: Dust a cutting board or work surface lightly with 2 tsp cornstarch or flour to prevent sticking. Keep a small bowl of water nearby to seal wrappers.

Fill wrappers: Lay one wrapper flat in your palm or on the board. Spoon about 1 level teaspoon to 1 tablespoon of filling into the center (depending on wrapper size) — don't overfill. Moisten the wrapper edge with a little water using your fingertip.

Fold and pleat: Fold the wrapper in half over the filling to create a half-moon. Starting at one end, make 3–6 small pleats along one side, pressing each pleat firmly to seal against the flat side. Ensure seals are tight with no gaps. Repeat until all wrappers are filled (should make ~28–30 potstickers). Keep finished potstickers covered with a damp towel to prevent drying.

Pan-fry and steam (stovetop method): Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. Arrange potstickers in a single layer flat side down, leaving small gaps between each. Cook without moving for 2–3 minutes until bottoms are golden brown.

Add water and steam: Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Let steam for 5–6 minutes, or until water has evaporated and wrappers are cooked through and translucent at the edges.

Crisp bottoms: Remove the lid and increase heat to medium-high for 1 minute to re-crisp the bottoms. If needed, add a touch more oil to help crisp. Transfer potstickers to a plate.

Alternative — boiling: If you prefer boiled dumplings, bring a large pot of water to a gentle boil. Add dumplings in batches; stir gently to prevent sticking. Cook until they float and then 1–2 minutes more. Remove with a slotted spoon.

Combine 3 tbsp soy sauce, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp chili oil (if using), and 1/4 tsp sugar in a small bowl. Stir until sugar dissolves. Taste and adjust: add more vinegar for tang, soy for salt, or chili for heat. Garnish with thinly sliced scallion.

Serve: Plate potstickers hot with the dipping sauce on the side. Enjoy immediately for best texture.