chicken and vegetable potstickers recipe

Chicken Potstickers

Cooked in a classic combination method of pan-frying and steaming, these tender, crisp-bottomed Chicken Potstickers are delicious and easy! 
Course Appetizer
Cuisine Chinese
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 36 potstickers
Calories 65kcal
Author Amanda Biddle



  • 2 cups chopped cabbage (I finely shred, then chop up long strands)
  • 1-1/4 teaspoons Kosher salt , divided, plus additional to taste
  • 1 pound ground chicken
  • 1/3 cup finely chopped carrots
  • 1/4 cup thinly sliced scallions
  • 1 teaspoon grated fresh ginger (I use a microplane)
  • 2 cloves garlic , minced
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon white pepper , plus additional to taste
  • 36 round dumpling wrappers (gyoza), about 3-3/4 inch diameter
  • room temperature water for sealing the dumplings , and 1 cup hot water, divided, for steaming them
  • 1/4 cup vegetable oil , divided, for frying the potstickers


  • 1/4 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon thinly-sliced scallions
  • Sriracha sauce , to taste (optional, I use 1-2 small squirts)


  • Toss cabbage with 1 teaspoon kosher salt and place in a colander set in a bowl. Let sit for 20 minutes, then transfer cabbage to a clean dish towel and squeeze out as much liquid as you can. Remaining cabbage should total about 1 cup.


  • In a large bowl, mix together ground chicken, carrots, cabbage, scallions, ginger, garlic, soy sauce, sesame oil, granulated sugar, 1/4 teaspoon Kosher salt, and white pepper. Cook a small dollop of the filling in a lightly-oiled non-stick skillet on the stove to taste for seasoning. Adjust salt and pepper to taste.
  • Fill a small bowl with water. Place about 1 tablespoon filling in the center of a dumpling wrapper. Use your finger or a pastry brush to dampen the perimeter of the wrapper with water (don't soak). Fold the wrapper in half. Use your thumb and forefinger to gently pleat the top layer of the wrapper 3-6 times across, squeezing out any air in the dumpling. Stand the pleated dumpling upright, pinching edges to seal. 
  • Keep wrappers covered with a towel while working so they don't dry out. Transfer dumplings to a parchment-lined baking sheet and cover with a towel while you finish filling the remaining potstickers.
  • In a 12-inch nonstick skillet over medium high heat, warm 2 tablespoons oil until shimmering. Stand half of the dumplings in the pan, flat side down, and cook until bottoms are golden brown and crisp, about 2 minutes, gently shaking pan occasionally. 
  • Carefully add 1/2 cup hot water to the pan (oil might sputter) and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 8-10 minutes, until dumplings are cooked through. 
  • Remove lid, increase heat, and allow any remaining water to evaporate, cooking until potsticker bases are re-crisped, about 2 minutes. Remove from pan and repeat with remaining oil and potstickers. Serve immediately, crisped side up, with dipping sauce.


  • In a bowl, whisk together all ingredients. If desired, garnish sauce and plated potstickers with additional sliced scallions and toasted sesame seeds.


Calories: 65kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 186mg | Potassium: 88mg | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 1.7mg | Calcium: 7mg | Iron: 0.4mg