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Chicken Potstickers (Pan Fried Dumplings) Recipe

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4.1 from 68 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  • Author: ELLA
  • Prep Time: 50 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://ellarecipe.com/chicken-potstickers-pan-fried-dumplings-recipe/