Chicken Potstickers
These chicken potstickers are comforting, easy to make, and perfect for a cozy weeknight dinner. Folded with minced chicken, cabbage, and ginger, they pan-sear to a crisp bottom and steam to tender perfection. A simple dipping sauce ties everything together.
Ingredients
- 1 cup finely shredded cabbage
- 1/2 cup ground chicken (or finely minced chicken thigh)
- 1 small scallion, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon white pepper
- 1 packet potsticker wrappers (round, about 3 inches)
- 1 tablespoon neutral oil (for pan)
- 2 tablespoons water (for steaming)
- to taste pinch salt
Instructions
- In a bowl, mix the shredded cabbage with a pinch of salt and let it sit for 5 minutes. This helps draw out moisture.
- Squeeze the cabbage dry, then combine it with ground chicken, scallion, soy sauce, oyster sauce, garlic, ginger, white pepper, and a pinch of salt. Mix well until everything is cohesive.
- Place a small spoonful of filling in the center of a potsticker wrapper. Dip your finger in water and moisten the edge, then fold in half to seal. Pleat the edge to create the traditional potsticker look.
- Repeat with the remaining wrappers and filling. Keep the finished dumplings covered with a damp cloth to prevent drying out.
- Heat a nonstick skillet over medium-high heat and add the oil. Arrange potstickers flat side down and cook until the bottoms are golden, about 2–3 minutes.
- Carefully pour in 2 tablespoons of water and cover the pan. Let the potstickers steam until the wrappers are translucent and the filling is cooked through, about 5–7 minutes. Remove the lid and cook a minute more to re-crisp the bottoms.
- Serve hot with a dipping sauce (soy-based or a simple mix of soy, rice vinegar, and a touch of sesame oil).
- Tip: If you prefer extra crunch, finish with a quick 30-second blast under the broiler after steaming.