There’s something so satisfying about standing over a hot pan, listening to the sizzle of potstickers crisping to golden perfection. I made these chicken potstickers one night when a takeout craving hit hard—but I didn’t want to wait for delivery or sacrifice fresh ingredients. And honestly? I haven’t ordered dumplings since.
These homemade potstickers are juicy on the inside, with a savory blend of ground chicken, shredded cabbage, and green onions, and perfectly crisp on the outside thanks to a clever pan-fry-and-steam combo. It’s the kind of recipe that makes you feel like a weeknight kitchen ninja—and yes, they freeze beautifully for future meals.
They’re a total win for anyone looking to eat lighter without giving up flavor. Protein-packed and pan-fried instead of deep-fried, they’re a smart choice when you’re watching calories but craving something fun.
For a refreshing contrast, I love serving these with a quick Cucumber Salad and a drizzle of spicy Jalapeño Hot Sauce. It’s that combo of heat and crunch that takes the dish to the next level.
These potstickers aren’t just a recipe—they’re a vibe.
Tried them? I’d love to hear your twist on the filling or dipping sauce in the comments!
Why I Love This Recipe (And You Will Too!)
- I always keep a stash in my freezer: Perfect for late-night cravings or a lazy lunch—they heat up beautifully in minutes.
- They don’t weigh me down: Thanks to lean ground chicken and light pan-frying, they feel satisfying without the greasy regret.
- I’ve played around with the fillings: I’ve swapped in mushrooms or bok choy, and they still come out great. It’s a flexible base.
- Even picky eaters devour them: They’re fun to eat, flavorful, and customizable with dipping sauces—my whole family’s on board.
- I feel like a pro making them: There’s something oddly soothing about folding dumplings—like culinary origami that pays off deliciously.
Chicken Potstickers Recipe
Equipment
- Large mixing bowl
- Non-stick skillet with lid
- Measuring spoons & cups
- Spatula or Tongs
- Small bowl (for egg wash)
- Grater (for carrots/garlic, if needed)
- Pastry Brush (optional)
Ingredients
- 1 pound ground chicken
- 1/2 cup carrots shredded
- 1 cup green cabbage shredded
- 3 garlic cloves
- 1/4 cup green onions chopped
- 1 tablespoon hoisen sauce
- 1 tablespoon sesame oil
- 1 egg
- 1/4 cup vegetable oil for frying
- 40 dumpling wrappers
- Soy sauce for dipping
Instructions
- In a large bowl, combine ground chicken, shredded carrots, cabbage, garlic, green onions, hoisin sauce, sesame oil, and one beaten egg.
- Place a dumpling wrapper on a clean surface and spoon a teaspoon of filling in the center.
- Wet the edges with water and fold into a half-moon, pressing to seal. Crimp edges if desired.
- Repeat until all wrappers are filled.
- Heat vegetable oil in a non-stick skillet over medium heat.
- Add potstickers in a single layer, flat side down. Fry for 2–3 minutes or until bottoms are golden brown.
- Carefully add ¼ cup water and cover immediately. Steam for 5 minutes until the filling is cooked through.
- Serve hot with soy sauce, Cucumber Salad, or Jalapeño Hot Sauce.
Nutrition
Creative Variations To Try!
- Spicy Thai Chicken Fillings:
Mix in finely chopped Thai basil, a dash of red curry paste, and a splash of coconut milk into the chicken mixture. It adds a fragrant, slightly spicy depth that changes the game. - Air Fryer Potstickers:
If you’re looking for a crispier, lighter finish, try brushing the dumplings with oil and air-frying at 380°F (193°C) for 8–10 minutes. No need for steaming—just crunch! - Umami-Boosted Mushroom Blend:
Add finely chopped shiitake mushrooms or rehydrated dried porcini into the filling. They blend beautifully with the chicken and give a deeper umami punch without overpowering the texture. - Cheesy Fusion Potstickers:
A small pinch of mozzarella or sharp cheddar in each dumpling may sound unconventional, but the melted surprise works incredibly well with the savory filling—especially if you’re serving kids! - Korean-Inspired Kick:
Swap out hoisin for gochujang (Korean chili paste) and toss in some kimchi juice or chopped fermented cabbage. You’ll get heat, tang, and a fermented funk that’s addictively good.
Quick Questions?
Q. Can I make the potstickers ahead of time?
Ans: Absolutely! You can assemble them and freeze in a single layer. No need to thaw—just cook from frozen with a few extra minutes.
Q. What dipping sauce works best?
Ans: Classic soy sauce with a dash of rice vinegar and sesame oil is great. For more kick, try it with this Jalapeño Hot Sauce or a drizzle of chili crisp.
Q. How do I keep the potstickers from sticking to the pan?
Ans: Use a good non-stick skillet and don’t rush the flip—once they’ve browned properly, they’ll naturally release from the pan.
Q. Can I bake potstickers instead of frying?
Ans: Yes, you can bake them at 375°F (190°C) for 20–25 minutes. Brush with oil for a golden finish, though they won’t be quite as crispy.
Q. What else can I add to the filling?
Ans: Chopped water chestnuts for crunch, or finely minced shrimp for a seafood twist—they both work beautifully with the base.
