If you are craving a dish that perfectly balances juicy, flavorful filling with irresistibly crispy bottoms, then this Chicken Potstickers (Pan Fried Dumplings) Recipe is an absolute must-try. These tender, pan-fried delights feature a mouthwatering mixture of ground chicken, fragrant garlic and ginger, and crisp napa cabbage all wrapped up in delicate dumpling skins. Whether you’re cooking for a crowd or indulging in comfort food for yourself, these potstickers deliver big on taste, texture, and satisfaction.
Ingredients You’ll Need
With just a handful of fresh, simple ingredients, you’ll create a symphony of flavors and textures that make these potstickers unforgettable. Each component plays a vital role: the cabbage adds crunch and moisture, the ginger and garlic bring aromatic warmth, and the sauces infuse deep umami richness.
- Ground chicken: Provides a tender, lean, and juicy protein base for the filling.
- Circular dumpling wrappers: The thin but sturdy wrapper that crisps perfectly on the bottom but stays soft on top.
- Napa cabbage: Adds a subtle sweetness and crunch, balanced by a quick salt treatment to release excess moisture.
- Salt: Essential for seasoning and for drawing out moisture from the cabbage.
- Green onions: Bright, fresh notes that lighten the filling.
- Garlic cloves: Minced for a fragrant punch that complements the savory chicken.
- Fresh ginger: Adds a spicy, warming flavor that’s characteristic of great Chinese dumplings.
- Soy sauce: Brings salty umami depths and color to the mixture.
- Oyster sauce: Contributes a slightly sweet, complex layer of savoriness.
- Sesame oil: Provides a nutty aroma and richness, essential for authentic flavor.
- Chicken bouillon powder: Enhances overall savory taste with a gentle broth-like essence.
- White pepper: Adds light heat and subtle earthiness without overpowering the filling.
How to Make Chicken Potstickers (Pan Fried Dumplings) Recipe
Step 1: Prepare the Cabbage
Start by tossing chopped napa cabbage with salt in a bowl. The salt draws out excess moisture from the cabbage, preventing soggy filling later. Let it sit for about 10 minutes, then rinse thoroughly and squeeze tightly to release all water. This step is crucial because it keeps the filling perfectly juicy without being watery.
Step 2: Mix the Filling
In a large bowl, combine ground chicken, the prepared napa cabbage, sliced green onions, minced garlic, fresh grated ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Stir everything together until well combined. For the best results, pan fry a small spoonful to taste test your seasoning—adjust with extra salt, soy sauce, or pepper as you see fit before folding.
Step 3: Fold the Dumplings
Moisten the edge of each circular dumpling wrapper with a little water, then place a small spoonful of filling in the center. Fold the wrapper in half, then create three delicate pleats on the front half, pushing the ends inward to seal tightly. Repeat on the opposite side, and pinch the top to close securely. To keep the wrappers and folded dumplings from drying out, cover them with a damp towel as you work your way through the batch.
Step 4: Pan Fry and Steam
Heat a drizzle of oil in a non-stick pan over medium heat. Arrange about 10 dumplings in the pan without crowding them. Fry for around 2 minutes, allowing the bottoms to turn a gorgeous golden brown. Next, pour in enough water to cover the pan’s surface and cover immediately with a lid. Let the potstickers steam for roughly 5 minutes, until the water evaporates and the filling cooks through completely.
Step 5: Freeze or Serve
If you want to save some for later, freeze uncooked dumplings by laying them flat on a sheet lined with wax paper or plastic wrap, making sure they don’t touch. Once frozen solid, transfer them to a container or freezer bag for easy storage. Otherwise, serve hot right from the pan for that perfect textural contrast of crispy base and tender top.
How to Serve Chicken Potstickers (Pan Fried Dumplings) Recipe
Garnishes
Elevate your serving by sprinkling chopped green onions and toasted sesame seeds over the potstickers. These simple garnishes add fresh brightness and a subtle crunch that complements the savory filling beautifully. A side of classic dumpling dipping sauce, a mix of soy sauce, vinegar, and chili oil, rounds out the experience perfectly.
Side Dishes
Potstickers shine alongside a crisp Asian slaw or a light bowl of hot, clear soup. Steamed jasmine rice or fried rice creates a complete and satisfying meal. Fresh cucumber slices or pickled vegetables add inviting contrast and refresh the palate between bites.
Creative Ways to Present
For a fun touch, arrange the dumplings like petals on a plate for a flower shape or serve them atop a bed of wilted bok choy for an eye-catching presentation. Turn them into bite-sized appetizers by serving with individual dipping bowls. These options are perfect for parties and gatherings where presentation counts as much as flavor.
Make Ahead and Storage
Storing Leftovers
Store cooked potstickers in an airtight container in the refrigerator for up to 3 days. When chilled, the crispy bottoms soften, but you can easily restore their texture by reheating in a hot skillet with a little oil.
Freezing
Uncooked dumplings freeze wonderfully and maintain their integrity when properly laid out on a flat surface and covered with a damp towel. Freeze them solid, then transfer to a space-saving container or bag. Frozen potstickers keep well for up to 2 months.
Reheating
For the best results, reheat leftover cooked potstickers by pan frying once again to revive that signature crisp bottom. Alternatively, use a steamer basket to gently warm them without drying out the filling. Avoid microwaving directly, as that tends to make the wrappers soggy.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well and provides a similar texture. The key is to keep the filling moist and flavorful by properly seasoning and including the cabbage and aromatics.
How can I prevent the dumplings from sticking to the pan?
Use a non-stick pan and make sure to heat the oil well before adding the dumplings. Avoid overcrowding and allow space between them so they crisp evenly without sticking together.
Is it necessary to soak the cabbage in saltwater?
Yes, this step helps to draw out excess moisture so the filling won’t turn watery. It also softens the cabbage just enough to blend seamlessly with the meat mixture.
Can I make these dumplings gluten-free?
You can use gluten-free dumpling wrappers and gluten-free soy sauce or tamari to adapt the recipe. The filling ingredients themselves are naturally gluten-free, making this dish versatile for dietary preferences.
What dipping sauces pair best with Chicken Potstickers (Pan Fried Dumplings) Recipe?
A simple mix of soy sauce, rice vinegar, and a drizzle of chili oil is classic. You can also try adding minced garlic, sesame oil, or chopped fresh herbs for variety that complements the rich filling.
Final Thoughts
There truly is something magical about cooking and sharing a batch of these Chicken Potstickers (Pan Fried Dumplings) Recipe. From their perfect crisp bottoms to the juicy, flavorful filling, they bring joy with every bite. Whether you’re a seasoned chef or a curious beginner, give yourself the gift of making these delicious dumplings at home — your taste buds will thank you!
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Chicken Potstickers (Pan Fried Dumplings) Recipe
These Chinese-style chicken potstickers feature a juicy and flavorful filling made from ground chicken, napa cabbage, and aromatic seasonings, wrapped in circular dumpling wrappers. They are pan-fried to achieve crispy bottoms and steamed to cook through, delivering a satisfying texture and taste. Perfect as a delicious appetizer or main dish, served with traditional dipping sauce, green onions, and sesame seeds.
- Total Time: 1 hour
- Yield: 50 dumplings
Ingredients
Filling Ingredients
- 1 lb ground chicken
- 2 cups napa cabbage, chopped
- 1 tsp salt
- 4 green onions, sliced
- 6 garlic cloves, minced
- 2 inch ginger, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp chicken bouillon
- 1 tsp white pepper
Wrapper
- 1 lb circular dumpling wrappers
To Serve
- Dumpling dipping sauce
- Green onions
- Sesame seeds
Instructions
- Prepare the Cabbage: Add the chopped napa cabbage and salt to a bowl, tossing to evenly coat. Let it sit for 10 minutes to draw out moisture, then rinse off the salt and squeeze the cabbage firmly to release excess water.
- Make the Filling: In a large bowl, combine ground chicken, prepared napa cabbage, sliced green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix thoroughly. Pan fry a small piece of the filling to taste, then adjust seasoning as needed before proceeding with folding.
- Fold the Dumplings: Wet the edge of one circular dumpling wrapper with water. Place a small spoonful of the filling in the center. Fold the wrapper in half, then pleat the front half three times toward the middle, pressing the end to seal. Repeat pleating on the other side, then pinch the top to fully seal the dumpling. Keep folded dumplings and wrappers covered with a damp towel to prevent drying while continuing.
- Cook the Potstickers: Heat a drizzle of oil in a non-stick pan over medium heat. Add about 10 dumplings, avoiding overcrowding. Pan-fry for 2 minutes until the bottoms turn golden brown. Pour in just enough water to cover the bottom of the pan, then cover and steam the dumplings for 5 minutes until cooked through.
- Freeze for Later: To freeze uncooked dumplings, lay them flat on a sheet pan lined with wax paper or plastic wrap, making sure they don’t touch. Freeze until hard, then transfer to a container or bag for storage.
- Serve: Plate the cooked chicken potstickers and serve with dumpling dipping sauce, garnished with green onions and sesame seeds. Enjoy your meal!
Notes
- Do not overcrowd the pan when cooking to ensure even browning and steaming.
- Adjust seasoning in the filling after testing a small cooked sample.
- Keep wrappers and folded dumplings covered with a damp towel to prevent drying out during preparation.
- Freezing uncooked dumplings individually prevents them from sticking together.
- Use a non-stick pan to make flipping and steaming easier.
- Prep Time: 50 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
