Chicken Potstickers
Golden-bottomed, steam-fried potstickers filled with seasoned ground chicken and cabbage, made as a proper dinner portion rather than a four-dumpling appetizer. The steam-fry method gives you that crackly base with a fraction of the oil of the deep-fried version, and the filling is packed with more chicken than any takeout dumpling you have met.
Method
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Toss the shredded cabbage with the salt and rest 10 minutes, then squeeze out as much water as you can. Mix with the chicken, scallions, garlic, ginger, soy, sesame oil, and white pepper.
💡 Tip: Squeeze the cabbage like you mean it. Water is the enemy of a sealed dumpling. -
Place a heaped teaspoon of filling in each wrapper, wet the edge, fold, and pleat to seal. Keep finished potstickers under a damp towel.
💡 Tip: Do not overfill. A slightly underfilled dumpling seals, an overfilled one bursts. -
Heat the oil in a lidded nonstick skillet over medium-high. Arrange half the potstickers flat-side down and fry 2 to 3 minutes until the bases are deep golden.
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Add 60ml of water, cover immediately, and steam 4 to 5 minutes until the wrappers turn translucent and the filling is cooked. Uncover to let any water cook off. Repeat with the second batch. Serve with the soy-vinegar-chili dip.
💡 Tip: The water will sputter hard when it hits the oil. Lid in hand before you pour.
Notes
This is a project recipe, folding 32 dumplings takes half an hour with practice and longer the first time. Recruit help, it goes fast with two people.
Salt the cabbage and squeeze it dry, wet cabbage makes filling leak and wrappers tear.
The steam-fry, crisp base first, then water and a lid, is what makes a potsticker a potsticker.
They freeze brilliantly raw: tray-freeze, bag, and cook from frozen with an extra minute of steaming.
Nutrition Information
| Calories | 519kcal |
| Total Fat | 16g |
| Total Carbohydrates | 63g |
| Protein | 31g |
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Frequently Asked Questions
How many is a serving?
Eight, this is scaled as a dinner, not an appetizer. Even so, dumplings are wrapper-heavy by nature, so this lands around the mid-20s for protein, solid, but the lowest in this batch. Add a cucumber salad or edamame on the side if you want to push it higher.
Where do I find the wrappers?
Round dumpling, gyoza, or potsticker wrappers are in the refrigerated or frozen section of most large grocery stores, and any Asian market. Square wonton wrappers work trimmed to circles.
Can I freeze them?
Absolutely, and you should. Freeze them raw on a tray, then bag for up to 2 months. Cook straight from frozen, same method, one extra minute of steaming.
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