Chicken Pot Stickers – Easy Cheesecake Factory  Copycat

These Chicken Pot Stickers are a homemade version of the crispy-bottom, juicy-center dumplings you get at Cheesecake Factory — filled with seasoned chicken and cabbage, pan-fried to golden perfection. They’re surprisingly simple, budget-friendly, and honestly kinda fun to fold (even if you’re not trying to impress anyone). Great for dinner, late-night snacks, or freezing for later.

Jump to Recipe

Quick Summary

• Prep time: 20 mins
• Cook time: 15 mins
• Flavor: savory, crisp, garlicky
• Great for: weeknight dinners, freezer snacks, solo cooking time

Why I Like This Recipe

No big story here. I had wrappers, ground chicken, and too much time on my hands. Made these on a quiet night and they turned out… really solid? Crisp bottoms, soft tops, salty filling. Dipped them in sauce and felt weirdly proud. I just keep making them now.

Ingredients

Filling

• 8 oz shredded cabbage or coleslaw mix
• 1 tsp kosher salt
• 1 large egg
• 2 scallions, thinly sliced
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• ¼ tsp black pepper
• lb ground chicken

To Form + Cook

• 1 (10–12 oz) pack of round dumpling wrappers
• ½ cup vegetable oil, divided

Dipping Sauce

• ¼ cup soy sauce
• 3 tbsp rice vinegar
• 1 scallion, thinly sliced
• 1–2 tsp chile-garlic sauce (optional)

How To Make Chicken Pot Stickers

1. Prep the cabbage Salt the cabbage and let it sit for 10 mins. Then squeeze it like your life depends on it. You want it dry.
2. Mix the filling: In a big bowl: whisk egg, soy sauce, scallions, garlic, pepper. Add the cabbage. Then chicken. Mix until sticky — like, you’ll know.
3. Form the dumplings: Add a spoonful of filling to each wrapper. Wet the edges with water. Fold and press. You can pleat the edges or just seal it — no one’s grading.
4. Pan-fry: Heat 2 tbsp oil in a nonstick skillet. Add dumplings flat-side down. Cook 2–3 mins until the bottoms are golden.
5. Steam: Add ¼ cup water. Quickly cover. Let them steam for 3 mins. They’ll soften on top while staying crisp on the bottom.
6. Finish crisping: Uncover and cook another 3–4 mins until all the water’s gone and the bottoms are perfect. Repeat for remaining dumplings.
7. Dip + eat: Mix your dipping sauce ingredients. Dip and bite while they’re hot. Big yes.

Tips for Success

• Get the moisture out of the cabbage or your filling’ll be soggy
• Mix the filling until it feels sticky — that texture helps it hold
• Don’t crowd the pan. Overlapping = torn dumplings
• Round or square wrappers both work, just fold tightly
• Let them crisp again after steaming — best texture combo

Storage and Reheating

• Fridge: Let them cool completely, then seal. Up to 4 days.
• Freezer (Uncooked): Freeze them flat on a tray, then bag. Cook straight from frozen.
• Reheating: Use a skillet. Medium heat, a little oil. Few minutes per side. Microwave works in a pinch, but you lose the crunch.

Frequently Asked Questions

• Can I use pork instead of chicken?
  Yep. Ground pork works great. Just make sure it’s not too lean.
• Do I have to pleat the dumplings?
  Nope. You can just fold and press. I do half-moons when I’m lazy.
• Can I steam instead of pan-frying?
  Totally. Just skip the frying part. Not as crispy, but still solid.
• Are these spicy?
  Not really — unless you add chili sauce to the filling or dip.
• How do I know when they’re done?
  The bottoms will be brown and crispy, the filling cooked through. You’ll smell it.

Common Mistakes and How to Dodge Them

• Skipping the cabbage squeeze: Too much water = soggy filling and torn wrappers. Always squeeze it dry.
• Under-mixing the filling: If the mix isn’t sticky, it’ll fall apart. Mix until it holds together, even feels a little tacky.
• Overcrowding the pan: They’ll stick together and tear. Cook in batches. Give them space.
• Not sealing the edges well: Dry wrappers don’t stick. Wet the edge with water and press firmly.
• Cooking too hot: High heat = burnt bottoms before the inside cooks. Medium-high is safer.

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 80mg
• Sodium: 820mg
• Potassium: 320mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 14g

You Might Also Like:

• Chicken Tortilla Soup – Easy Cheesecake Factory Copycat
• Chicken Sliders – Easy Cheesecake Factory Copycat
• Chicken Scampi – Easy Cheesecake Factory Copycat
• Chicken Sandwich – Easy Cheesecake Factory Copycat