Chicken Pot Stickers Recipe

Salty soy and savory garlic elevate these chicken pot stickers to a homemade favorite you’ll always want in your freezer stash. It’s delicious with chili oil, steamed edamame, miso soup, pickled ginger; in fact most things.

Jump to Recipe

Chicken Pot Stickers Recipe 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
• 1/4 tsp black pepper
• 1 lb ground chicken

To Form + Cook:

• 1 (10–12 oz) pack of round dumpling wrappers
• 1/2 cup vegetable oil, divided

Dipping Sauce:

• 1/4 cup soy sauce
• 3 tbsp rice vinegar
• 1 scallion, thinly sliced
• 1–2 tsp chile-garlic sauce (optional)

How To Make Chicken Pot Stickers Recipe

1. Prep the cabbage: Start by salting the shredded cabbage and letting it sit for about 10 minutes to draw out all the moisture, then squeeze it with all your might—you want it as dry as possible so your filling doesn’t become watery.
2. Mix the filling: In a large bowl, whisk together the egg, soy sauce, sliced scallions, minced garlic, and black pepper, then toss in the dry cabbage and the ground chicken. Mix everything together until the texture becomes a bit sticky and cohesive; you’ll know it’s ready when it starts to hold its shape.
3. Form the dumplings: Place a small spoonful of the chicken filling into the center of each wrapper and wet the edges with a little water using your finger. Fold the wrapper over and press the edges together firmly; you can pleat them elegantly if you’re feeling fancy, but a simple tight seal works just as well.
4. Pan-fry: Heat about 2 tablespoons of oil in a large non-stick skillet over a medium-high heat. Arrange the dumplings in the pan flat-side down and cook for 2 to 3 minutes until the bottoms are a beautiful, deep golden brown.
5. Steam: Carefully pour about 1/4 cup of water into the hot pan and quickly cover it with a tight-fitting lid. Let the pot stickers steam away for 3 minutes, which allows the tops to soften into a lovely silken texture while the chicken inside cooks through.
6. Finish crisping: Uncover the pan and continue to cook for another 3 to 4 minutes until all the water has evaporated and the bottoms have returned to a perfect, crunchy crisp. Repeat this process in batches for the remaining dumplings.
7. Dip + eat: Whisk together the soy sauce, rice vinegar, scallion, and optional chile-garlic sauce in a small bowl. Serve the pot stickers piping hot, dipping each one into the zesty sauce for a final bit of savory heat.

Recipe Tips

• How to avoid soggy dumplings: The most important step is squeezing the cabbage; if there is too much water left in the greens, the wrappers will tear and the filling will be mushy.
• How to prevent sticking: Use a high-quality non-stick skillet and don’t try to move the dumplings until the initial 2–3 minute frying period is over.
• Why use ground chicken: Ground chicken is leaner than pork but still provides a juicy, savory bite that pairs perfectly with the crunchy cabbage.
• How to batch cook: If you are making a large amount, keep the finished pot stickers in a warm oven at 200°F while you fry the next batch to keep them crispy.

What To Serve With Chicken Pot Stickers Recipe?

This Chicken Pot Stickers Recipe is a savory, pan-seared treat that needs a fresh finish! A bowl of Miso Soup with Silken Tofu is the classic choice to start the meal. For a lighter touch, a side of Chilled Seaweed Salad adds a lovely oceanic saltiness that contrasts with the chicken! A hot Green Tea or a Cold Sapporo Beer pairs wonderfully with the salty, garlic-infused dipping sauce.

How To Store Chicken Pot Stickers Recipe

• Refrigerate: Store cooked leftovers in an airtight container for up to 3 days; reheat in a dry pan to restore the bottom’s crunch.
• Freeze (Raw): This is the best way to store them! Place raw, formed dumplings on a tray in the freezer for 1 hour, then transfer to a bag for up to 3 months.
• Cook from Frozen: Do not thaw frozen dumplings; simply add an extra 2 minutes to the steaming stage when cooking them from the freezer.

Chicken Pot Stickers Recipe Nutrition Facts

• Calories: 240 kcal (per 5 dumplings)
• Total Fat: 11 g
• Saturated Fat: 2.5 g
• Cholesterol: 65 mg
• Sodium: 840 mg
• Total Carbohydrates: 22 g
• Protein: 14 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs