Delicious Chicken Potstickers (Pan Fried Dumplings): A Family Favorite
As a kid, one of my favorite meals was always the cozy, homemade Chicken Potstickers served at family gatherings. My grandmother would stand by the stovetop, skillfully flipping dumplings while the savory aroma filled the kitchen. These delightful pan-fried dumplings symbolize comfort and togetherness, making every family dinner memorable. The rich history of potstickers teaches us about the beautiful fusion of culture and cuisine, originating from China, where they were initially created as a way to use up leftover meat and vegetables. Today, I carry on this tradition in my own kitchen, and I can’t wait to share this recipe with you!
This recipe is perfect for busy parents wanting to create a satisfying meal the whole family will love, as well as for beginners keen on trying their hand at a fun cooking project! The core ingredients include ground chicken, napa cabbage, and savory seasonings, coming together to create a delicious filling inside delicate dumpling wrappers. With a balance of flavor and texture, Chicken Potstickers highlight delicious ingredients like garlic, ginger, and soy sauce. Whether served as a main course or appetizer, these potstickers are sure to please!
Tools & Ingredients:
Cooking Tools:
- Mixing bowl
- Non-stick frying pan
- Spatula
- Wax paper or plastic wrap (for freezing)
- Damp towel (to cover dumplings)
Ingredients:
- 1 lb ground chicken – a lean protein packed with flavor.
- 1 lb circular dumpling wrapper – the perfect shell for holding all your delicious filling.
- 2 cups napa cabbage (chopped) – adds a fresh crunch and balances the flavors.
- 1 tsp salt – enhances overall flavor.
- 4 green onions (sliced) – brings a mild onion flavor and vibrant color.
- 6 garlic cloves (minced) – boosts flavor and supports immunity.
- 2-inch ginger (minced) – offers warmth and a zesty kick.
- 1 tbsp soy sauce – adds depth and umami flavor.
- 1 tbsp oyster sauce – provides sweetness and richness.
- 1 tbsp sesame oil – imparts a nutty flavor and aroma.
- 1 tbsp chicken bouillon – intensifies the overall savory flavor.
- 1 tsp white pepper – adds subtle heat and complexity.
- Dumpling dipping sauce – balances the rich flavors of the potstickers.
- Green onions and sesame seeds – both add a fresh garnish and texture.
Instructions:
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Prepare the Napa Cabbage: In a bowl, add chopped napa cabbage and salt. Toss to evenly coat and let it sit for 10 minutes to draw out moisture. Rinse off the salt and squeeze to release any excess moisture.
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Make the Filling: In a large bowl, combine the ground chicken, napa cabbage, green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Pan-fry a small piece of the filling to taste, adjusting seasoning to preference.
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Fold the Dumplings: To fold a dumpling, wet the edge of a circular wrapper with water. Place a small spoonful of filling in the center, fold the wrapper in half, and create three pleats towards the middle on the front half. Pinch to seal, ensuring the filling is securely enclosed. Keep wrappers covered with a damp towel to prevent drying out while folding the rest.
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Cook the Potstickers: Heat a drizzle of oil in a non-stick pan over medium heat. Place about 10 dumplings in the pan (do not overcrowd). Sear for about 2 minutes until bottoms are golden brown. Add water to cover the bottom of the pan and steam covered for 5 minutes.
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Freeze (Optional): If you want to save some for later, lay uncooked dumplings on a wax sheet or plastic wrap-lined sheet pan, ensuring they don’t touch. Freeze until firm, then transfer to a container or bag.
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Serve: Enjoy your chicken potstickers warm with dumpling dipping sauce, garnished with green onions and sesame seeds!
FAQ
Can I freeze this recipe?
Yes, you can freeze uncooked potstickers. Lay them out flat on a sheet pan to prevent sticking. Once frozen, transfer them to a container or bag for easier storage.
What can I use instead of ground chicken?
You can substitute ground turkey or even ground pork if you prefer a different flavor profile.
How do I cook frozen dumplings?
Cook them directly from frozen; there’s no need to thaw! Just increase the cooking time a bit when pan-frying to ensure they’re fully cooked.
Tips & Tricks:
- Moisture Control: Ensure you squeeze out excess moisture from the napa cabbage to prevent a soggy filling.
- Taste Test: Always fry a small piece of the filling before folding the dumplings, so you can adjust the seasoning to your liking.
- Seal Tight: Make sure to pinch the dumpling edges well to avoid any filling leakage while cooking.
- Batch Cooking: Consider doubling the recipe so you can enjoy potstickers fresh and have some ready for the freezer!
I hope you enjoy making and sharing these delicious Chicken Potstickers (Pan Fried Dumplings) with your loved ones. Happy cooking!
Chicken Potstickers
Ingredients
- 1 lb ground chicken a lean protein packed with flavor.
- 2 cups napa cabbage, chopped adds a fresh crunch and balances the flavors.
- 4 pieces green onions, sliced brings a mild onion flavor and vibrant color.
- 6 cloves garlic, minced boosts flavor and supports immunity.
- 2 inches ginger, minced offers warmth and a zesty kick.
- 1 tbsp soy sauce adds depth and umami flavor.
- 1 tbsp oyster sauce provides sweetness and richness.
- 1 tbsp sesame oil imparts a nutty flavor and aroma.
- 1 tbsp chicken bouillon intensifies the overall savory flavor.
- 1 tsp white pepper adds subtle heat and complexity.
- 1 lb circular dumpling wrapper the perfect shell for holding all your delicious filling.
- to taste dumpling dipping sauce balances the rich flavors of the potstickers.
- for garnish green onions and sesame seeds adds a fresh garnish and texture.
Method
- In a bowl, add chopped napa cabbage and salt. Toss to evenly coat and let it sit for 10 minutes to draw out moisture. Rinse off the salt and squeeze to release any excess moisture.
- In a large bowl, combine the ground chicken, napa cabbage, green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Pan-fry a small piece of the filling to taste, adjusting seasoning to preference.
- To fold a dumpling, wet the edge of a circular wrapper with water. Place a small spoonful of filling in the center, fold the wrapper in half, and create three pleats towards the middle on the front half. Pinch to seal, ensuring the filling is securely enclosed. Keep wrappers covered with a damp towel to prevent drying out while folding the rest.
- Heat a drizzle of oil in a non-stick pan over medium heat. Place about 10 dumplings in the pan (do not overcrowd). Sear for about 2 minutes until bottoms are golden brown. Add water to cover the bottom of the pan and steam covered for 5 minutes.
- Enjoy your chicken potstickers warm with dumpling dipping sauce, garnished with green onions and sesame seeds!
- If you want to save some for later, lay uncooked dumplings on a wax sheet or plastic wrap-lined sheet pan, ensuring they don’t touch. Freeze until firm, then transfer to a container or bag.
