Easy Pan Fried Chicken Potstickers Recipe

Craving savory, crispy, and juicy potstickers but think they’re too much work? Think again! This easy pan-fried chicken potstickers recipe brings the authentic taste of these beloved dumplings right to your kitchen with minimal fuss. Get ready to impress your taste buds with perfectly golden-brown bottoms and a flavorful chicken filling!

Ingredients

• 1 lb ground chicken
• 2 cups finely shredded Napa cabbage (about 1/2 small head)
• 3 scallions, thinly sliced
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (12 oz) package round potsticker/dumpling wrappers (approx. 40-50 wrappers)
• Water, for sealing wrappers
• 2 tbsp vegetable oil, divided (for pan-frying)
• 1/2 cup water or chicken broth, for steaming

Instructions

1. Prepare the cabbage: Place the finely shredded Napa cabbage in a bowl, sprinkle with 1/4 tsp of salt, and let sit for 10 minutes. Squeeze out as much excess liquid as possible. This prevents the filling from becoming watery.
2. Make the filling: In a large bowl, combine the ground chicken, squeezed cabbage, sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, cornstarch, remaining 1/4 tsp salt, and black pepper. Mix well with your hands or a spoon until all ingredients are evenly distributed.
3. Assemble the potstickers: Place about 1 teaspoon of filling in the center of a potsticker wrapper. Dip your finger in water and moisten half of the wrapper’s edge. Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can leave it as is or create small pleats along the sealed edge for a classic potsticker look. Repeat with remaining wrappers and filling.
4. Pan-fry the potstickers: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or cast-iron pan over medium-high heat. Once hot, carefully arrange a single layer of potstickers in the pan, ensuring they don’t touch. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
5. Steam the potstickers: Pour 1/2 cup of water or chicken broth into the skillet. Immediately cover with a tight-fitting lid and reduce the heat to medium-low. Let the potstickers steam for 6-8 minutes, or until the chicken filling is cooked through and the wrappers are tender.
6. Crisp and serve: Remove the lid and increase the heat back to medium-high. Continue to cook for another 2-3 minutes, allowing any remaining liquid to evaporate and the bottoms to crisp up again. Remove from the pan and serve immediately with your favorite dipping sauce (soy sauce, rice vinegar, and a touch of chili oil works great!). Repeat with the remaining potstickers, adding more oil as needed.