Simple but delicious dumplings that come out both crispy and chewy.
For most recipes, I’m of the opinion that a dish’s name isn’t all that important. All that matters is how the food tastes. However, with chicken potstickers, the name actually means something. It is believed that they came about by accident, when a chef left his dumplings cooking for too long—until the water was fully evaporated and the dumplings were stuck to the bottom of the pan! The chef pretended he had done this on purpose, and with that, chicken potstickers were born.
The word ‘potstickers’ perfectly describes the way these tender, Chinese dumplings are cooked. Because the dumplings are first browned over medium heat before the water is added to cook them through, one side remains extra crispy. The mixture of chicken and vegetables makes the potstickers even tastier and hard to resist. They’re also not that difficult to put together, making this a simple Chinese dish suitable for any occasion.
Are Chicken Potstickers Healthy?
These homemade potstickers are probably healthier than the ready-made or restaurant versions. Bear in mind, however, that they need to be fried in order to give them that characteristic crispy bottom. Fried foods aren’t considered healthy, but that being said, the ground chicken is a good source of protein, while the mixture of carrots, cabbage, and green onions adds texture and vitamins. Plus, ingredients like garlic and hoisin sauce provide a lot of flavor without adding a lot of calories.
For a vegan or vegetarian version, you can leave out the chicken or replace it with crumbled tofu or even shredded oyster mushrooms.
Sign, Sealed, Delivered
With chicken potstickers, mixing the ingredients together is the easy part. The key to the recipe is sealing the edges of the dumplings before cooking them. Always moisten your fingers with a little water, and make sure you press firmly to prevent any gaps or air pockets that could cause your dumplings to burst while cooking. Crimping the edges of each dumpling will yield the best results. Admittedly, I have a little difficulty with this myself, so try not to get too frustrated. Practice makes perfect!
How to make ahead and store
The dumplings can be assembled ahead of time and frozen in ziplock bags until you’re ready to cook them. If you’re cooking frozen dumplings, just remember to use a little more water.
Serving Suggestions
It’s common to have soy sauce as a dipping sauce with chicken potstickers. However, I’ve also gotten great results with homemade Honey Mustard Dipping Sauce or even sriracha if you like spicy foods. I would also recommend making some Bok Choy or Air-Fryer Egg Rolls as a side dish. I would put the chicken potstickers on a bed of Vegetable Fried Rice or Brown Rice Pilaf.
Ingredients
- 1 pound ground chicken
- 1/2 cup shredded carrots
- 1 cup shredded green cabbage
- 3 garlic cloves minced
- 1/4 cup chopped green onions
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 egg
- 1/4 cup vegetable oil for frying
- 40 round wonton wrappers
- Soy sauce for dipping
Instructions
- In a medium bowl, combine ground chicken, shredded carrots, shredded green cabbage, minced garlic, chopped green onions, hoisin sauce, sesame oil, and egg. Mix until well incorporated.
- Lay a wonton wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the center. Wet the outside edges of the wrapper with water and fold it over to seal tightly, forming a half-moon shape.
- Heat vegetable oil in a large skillet over medium heat. Place the potstickers in the skillet and cook on each side for 2-3 minutes until golden brown.
- Add 2 tablespoons of water to the skillet and cover. Cook for an additional 3-4 minutes until the water evaporates and the potstickers are cooked through.
- Serve immediately with soy sauce or your favorite dipping sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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