Why You’ll Love Chicken Potstickers (Pan Fried Dumplings) Recipe

These potstickers strike the perfect balance of crispy and juicy — seared on the bottom and steamed through in the pan. They make a great appetizer, snack, or main dish and are a fun recipe to make with family or friends. Making a big batch and freezing extras means you can always have delicious dumplings ready when you’re short on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground chicken
1 lb circular dumpling wrappers
2 cups napa cabbage, chopped
1 tsp salt
4 green onions, sliced
6 garlic cloves, minced
2 inches ginger, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp chicken bouillon
1 tsp white pepper

Serve with:
dumpling dipping sauce
extra green onions
sesame seeds

Directions

Prep the cabbage: Combine the chopped napa cabbage and salt in a bowl and toss. Let it sit for about 10 minutes to draw out moisture. Rinse off the salt and squeeze out excess water.
Make the filling: In a large bowl, mix ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Pan fry a small portion of the filling to taste and adjust seasoning if needed.
Fold dumplings: Set up a station with wrappers, filling, a bowl of water, and damp towels. Moisten the edge of a wrapper with water, add a spoonful of filling in the center, fold in half, then pleat and seal the edges. Keep dumplings covered with a damp towel to prevent drying.
Cook potstickers: Heat a drizzle of oil in a non-stick pan over medium heat. Place about 10 dumplings into the pan without crowding. Fry for 2 minutes until the bottoms are golden brown. Add enough water to cover the base of the pan, then cover and steam for about 5 minutes.
Freeze extras (optional): Arrange uncooked dumplings on a lined tray without touching. Freeze until firm, then transfer to a sealed container or freezer bag.
Serve: Plate the cooked potstickers, garnish with green onions and sesame seeds, and serve with your favorite dipping sauce.

Servings and timing

Servings: about 50 dumplings
Prep time: ~50 minutes
Cook time: ~10 minutes
Total time: ~1 hour

Variations

Protein swap: Use ground pork, turkey, or minced shrimp instead of chicken.
Vegetarian: Substitute tofu and finely chopped vegetables like mushrooms, carrots, and cabbage.
Wrapper options: Use gyoza or wonton wrappers if circular dumpling wrappers aren’t available.
Spice it up: Add chili oil, red pepper flakes, or diced chili to the filling for extra heat.

Storage/Reheating

Refrigerator: Store cooked potstickers in an airtight container for up to 3–4 days.
Freezer: Freeze uncooked dumplings on a tray until firm, then transfer to a freezer bag for up to 2–3 months.
Reheat: Pan fry refrigerated or frozen dumplings with a little oil and a splash of water, cover, and heat until hot and crispy on the bottom.

FAQs

How do I keep potstickers from sticking to the pan?

Use a non-stick pan with a good coating of oil, and avoid moving the dumplings until the bottoms are fully golden and crisp.

Can I boil or steam these instead of pan frying?

Yes, you can boil the dumplings until they float or steam them for a softer texture.

What dipping sauce goes well with potstickers?

A simple mix of soy sauce, rice vinegar, and sesame oil is great. You can also add garlic, chili oil, or a bit of sugar for balance.

Can I make the filling ahead of time?

Yes, you can prepare the filling up to a day in advance and keep it in the fridge until ready to fold.

Do I need to cook the filling before folding?

No, but it’s a good idea to pan fry a small amount to test and adjust the seasoning before assembling all the dumplings.

How do I prevent soggy dumplings?

Make sure to squeeze out as much moisture as possible from the cabbage before mixing it into the filling.

Can I use store-bought wrappers?

Yes, store-bought dumpling or gyoza wrappers work perfectly for this recipe.

How long does it take to freeze and cook frozen potstickers?

Freeze the dumplings until solid, then pan fry directly from frozen using the same method — no need to thaw.

What’s the difference between potstickers and dumplings?

Potstickers are a type of dumpling that are specifically pan fried and steamed, resulting in a crispy bottom and tender top.

Can I make these gluten-free?

Yes, use gluten-free wrappers and replace soy sauce with tamari or another gluten-free alternative.

Conclusion

Homemade chicken potstickers are a flavorful and fun dish that’s perfect for meals, parties, or a freezer-friendly make-ahead option. With their crispy bottoms, juicy filling, and endless customization options, they’re sure to become a staple in your kitchen. Try them once, and you’ll want to keep a batch ready to go at all times.

Chicken Potstickers (Pan Fried Dumplings)

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These chicken potstickers are pan-fried dumplings filled with a savory mixture of ground chicken, vegetables, and seasonings. They are crispy on the bottom, tender on the top, and perfect as an appetizer or main dish.

Author: Emily
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 50 potstickers
Category: Appetizer
Method: Pan-Fried
Cuisine: Asian
Diet: Halal

Instructions

In a large bowl, combine ground chicken, napa cabbage, green onions, ginger, garlic, soy sauce, oyster sauce, sesame oil, and white pepper. Mix well until fully combined.
Place about 1 tablespoon of the filling in the center of a dumpling wrapper.
Wet the edge of the wrapper with water and fold into a half-moon shape, pleating the edge to seal tightly.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.
Add potstickers in a single layer, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add 1/2 cup of water to the skillet and immediately cover with a lid to steam.
Cook for 6-8 minutes, or until water has evaporated and potstickers are cooked through.
Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms.
Serve hot with dipping sauce of choice.

Notes

Make sure the dumpling edges are sealed well to prevent filling from leaking during cooking.
You can freeze uncooked dumplings for later; just cook from frozen, adding a few more minutes to steam time.
Use a non-stick skillet with a tight-fitting lid for best results.

Nutrition

Serving Size: 5 potstickers
Calories: 230
Sugar: 1g
Sodium: 450mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 15g
Cholesterol: 40mg