Cheesecake Factory Chicken Pot Stickers

These easy chicken potstickers are crispy on the outside and juicy inside, just like the ones from Cheesecake Factory! Made with a flavorful chicken and cabbage filling, wrapped in dumpling wrappers, then pan-fried until golden brown. Serve them with a simple soy dipping sauce for a delicious appetizer or snack.

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Ingredients Needed:

For the Filling:

• 8 ounces finely shredded cabbage or coleslaw mix (about 3 packed cups)
• 1 teaspoon kosher salt
• 1 large egg
• 2 medium scallions, thinly sliced (about 1/4 cup)
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 1 pound ground chicken

To Form and Cook:

• 1 (10- to 12-ounce) package of round dumpling wrappers (gyoza or potsticker wrappers, about 3 1/2 inches in diameter)
• 1/2 cup vegetable oil, divided

For the Dipping Sauce:

• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 1 medium scallion, thinly sliced
• 1 to 2 teaspoons chile-garlic sauce (such as sambal oelek, optional)

How To Make Chicken Pot Stickers?

1. Salt the Cabbage: Place shredded cabbage in a colander, sprinkle with salt, toss, and let sit for 10 minutes to release excess moisture.
2. Mix the Filling: In a large bowl, whisk the egg, scallions, soy sauce, garlic, and black pepper. Squeeze the cabbage to remove extra liquid, then mix it with the egg mixture. Add ground chicken and mix well until sticky.
3. Fill the Wrappers: Place 1 tablespoon of filling in the center of each wrapper. Wet the edges with water, fold in half, and press to seal. If using square wrappers, fold them into triangles.
4. Cook the Pot Stickers: Heat 2 tablespoons oil in a large pan over medium-high heat. Place potstickers pleat-side up and cook for 2-3 minutes until the bottoms are golden brown.
5. Steam the Dumplings: Carefully add 1/4 cup water, cover, and let steam for 3 minutes.
6. Crisp the Sides: Uncover and cook for another 3-4 minutes, flipping occasionally, until fully cooked and crispy. Transfer to a warm oven while cooking the rest.
7. Make the Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar, scallions, and chile-garlic sauce (if using).

Recipe Tips:

• Drain the Cabbage Well: Squeeze out as much water as possible from the cabbage after salting. If there’s too much moisture, the filling will be watery, and the potstickers won’t seal properly.
• Make Sure the Filling is Sticky: Mix the chicken filling well until it turns slightly sticky. This helps the potstickers hold their shape and prevents the filling from falling apart while cooking.
• Seal the Wrappers Tightly: Press the edges firmly to seal the dumplings completely. If they are not sealed well, they will open while cooking, and the filling might leak out.
• Don’t Overcrowd the Pan: Cook the potstickers in batches with space between them. If they touch, they might stick together and tear when flipping.
• Be Careful When Adding Water: When steaming, pour the water into the pan gently and step back quickly to avoid oil splashes. Use a lid immediately to trap the steam and cook the dumplings evenly.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover chicken pot stickers cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 4 days. Keep the dipping sauce separate.
• Freeze: Lay the uncooked chicken pot stickers in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag and store them for up to 3 months.
• Reheat: Heat a little oil in a pan over medium heat. Add the pot stickers and cook for 2-3 minutes per side, until they are crispy and heated through.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 50mg
• Sodium: 600mg
• Potassium: 200mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 15g