Chicken Pot Stickers Recipe

Prepare cabbage: finely shred 1 cup cabbage, sprinkle with a pinch of salt, let sit 5 minutes, then squeeze out excess moisture using a clean towel or paper towels. This prevents soggy filling.

Mix filling: In a medium bowl combine ground chicken, drained cabbage, chopped scallions, minced garlic, grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp rice wine, 1 tsp salt, and 1/2 tsp pepper. Stir until mixture is uniform and slightly tacky. Taste a small cooked pinch (pan-sear a little) and adjust seasoning if needed.

Set up station: Lightly dust a clean surface with flour. Keep a small bowl of water nearby for sealing wrappers.

Fill wrappers: Place a wrapper flat in your palm or on the floured surface. Put about 1 teaspoon (level) to 1 tablespoon (for larger wrappers) of filling in the center — enough to form a small mound without overstuffing. Do not overfill or they will burst when cooking.

Seal potstickers: Moisten the wrapper edge with your fingertip dipped in water. Fold wrapper in half over the filling to form a half-moon. Press the center to seal, then create pleats along one side by folding small sections of the edge over itself and pressing to the sealed edge, forming 3–6 pleats. Ensure there are no gaps. Repeat until all filling is used (about 34–36 potstickers). Keep finished potstickers on a lightly floured tray, not touching each other.

Heat pan: Use a 10–12 inch nonstick or well-seasoned cast-iron skillet. Add 2 tablespoons neutral oil and heat over medium-high until shimmering.

Brown potstickers: Arrange potstickers flat-side down in a single layer in the pan, leaving a little space between each. Cook without moving until bottoms are golden brown, about 2–3 minutes.

Steam: Carefully pour 1/2 cup water into the pan (it will sizzle). Immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam until the wrappers are translucent and filling is cooked through, about 5–6 minutes. If using frozen potstickers, add 1–2 more minutes.

Crisp bottoms: Remove the lid and increase heat to medium-high to evaporate any remaining moisture and re-crisp the bottoms for 1 minute. Use a thin spatula to transfer potstickers to a plate, browned side up.

Combine sauce: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil (or pinch red pepper flakes), 1/2 tsp sesame oil, and 1/2 tsp honey or sugar until sugar dissolves. Stir in sliced scallion if using. Adjust acidity or sweetness to taste.

Serve: Place sauce in a small bowl alongside hot potstickers for dipping. Optionally garnish potstickers with extra sliced scallion or sesame seeds.

Make-ahead: Assemble potstickers and freeze on a tray in a single layer until firm (about 1 hour). Transfer to a freezer bag. Cook from frozen, adding 1–2 minutes to the steaming time.

Leftovers: Refrigerate cooked potstickers in an airtight container up to 3 days. Reheat covered in a skillet with a splash of water to re-steam and crisp.