Chicken Potstickers (Dumplings)

Homemade Chicken Potstickers are a labor of love, but the payoff is unbeatable: juicy, flavorful filling wrapped in tender dough. By starting with chicken thighs and following these traditional techniques, you’ll create dumplings that are moist, satisfying, and deeply comforting, perfect for sharing with friends and family

Click here for my Dumpling Wrappers with Freshly Milled Flour recipe, or you can buy dumpling wrappers in the store to save yourself some time. I highly recommend making them though, as they are a very easy recipe, and the pay off is unbeatable!

Chicken Potstickers

Ingredients

• 2 tbsp salt (for cabbage salting and rinsing)
• 2 lb boneless chicken thighs
• 1/4 head chopped cabbage
• 1 large carrot, washed and finely grated
• 3 stalks green onion, finely chopped
• 1.5 tbsp grated ginger
• 2 tbsp oyster sauce
• 1.5 tbsp soy sauce
• 1 tsp white pepper

Making the Filling

1. Prepare the Chicken Thighs

Start by pulsing the chicken thighs in a food processor until very finely minced. You can hand chop them but a food processor is a great shortcut if you’re making a large batch.

2. Salt and Squeeze the Cabbage

Chop the cabbage very finely, sprinkle with salt, and let it sit for 10 minutes. This step draws out excess water, preventing your dumplings from becoming soggy. After resting, squeeze and massage the cabbage firmly to remove as much liquid as possible. Drain the cabbage liquid and rinse under cold water to remove excess salt. Drain well.

3. Combine the Filling

In a large bowl, mix the minced chicken, squeezed cabbage, finely grated carrot, green onion, ginger, oyster sauce, soy sauce, and white pepper. If you like, you can add a bit of dashi or chicken powder for extra umami, but it’s optional.

4. Mix Until Sticky

The secret to a cohesive, juicy filling is mixing until the mixture becomes sticky. This helps the proteins bind, locking in moisture and giving the filling a satisfying bite. Stir in one direction (clockwise or counterclockwise) for best results.

5. Taste and Adjust Seasoning

Cook a small spoonful of filling in a pan to check seasoning. Adjust salt, soy sauce, or pepper as needed. This step ensures your dumplings are perfectly seasoned before wrapping

Tips for Moist, Flavorful Dumplings

• Don’t Overwork the Chicken: Mince until just combined for the best texture.
• Salt the Cabbage, Not the Chicken: This keeps the filling juicy and prevents the chicken from drying out.
• Mix Until Sticky: This technique, known as “Da Shui,” incorporates liquid and creates a springy, juicy texture.
• Cook to 165°F (74°C): This ensures the filling is safe and juicy, without overcooking.

Folding, and Pleating

Now comes the fun part; filling and folding your dumplings!

Filling

Spoon about 1 tablespoon of your filling into the center of a dumpling wrapper. Don’t overfill, or the dumplings will be hard to seal.

Sealing and Pleating

Classic Pleating:

1. Moisten the edge of the wrapper with a little water.
2. Fold both sides of the wrapper up over the filling.
3. Pinch only the center together leaving the left and right sides open.
4. The side closest to you will remain smooth while the far side will be pleated. This will create the classic crescent shape. Do this by using one hand to hold the center where we pinched the wrapper together.
5. With the other hard, push about half and inch down on the side furthest away, toward the center. This will create a pleat or fold. Pinch this pleat together.
6. Continue along the edge until you reach the end.
7. Repeat on the other side.

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Tips:

• I use a fine mist spray bottle to mist the dough after placing the filling in the center. This will moisten the edges quickly without having to stop and apply water using a finger or brush.
• Keep your fingers and the dough lightly floured to prevent sticking.
• If the dough dries out, cover it with a damp towel and work quickly.
• Practice makes perfect! Your first few dumplings might look rustic, but they’ll taste just as good.

Cooking Potstickers (Pan-Frying Method)

• Heat 1-2 tablespoons of avocado or neutral oil in a non-stick skillet over medium-high heat.
• Arrange potstickers flat side down in the skillet, making sure they don’t touch.
• Fry for 2-3 minutes or until the bottoms turn golden brown and crispy.
• Carefully add about 1/4-1/2 cup of water to the skillet (enough to cover the bottom but not submerge the potstickers).
• Immediately cover with a lid to trap steam and cook for 5-7 minutes, or until the water evaporates and the filling reaches 165°F (74°C).
• Remove the lid and cook for another 1-2 minutes to re-crisp the bottoms.

Serving Suggestions

Serve your chicken dumplings with a simple dipping sauce of soy sauce, black vinegar, and chili oil. Freshly chopped scallions or a sprinkle of toasted sesame seeds make a great garnish. My family also loves a dipping sauce of sweet chili sauce and soy sauce!

Alternatively, If you are looking for a low carb option, This filling can be formed into patties and seared in a hot pan. They cook up like sausages but with those familiar Asian flavors!

Final Thoughts

Homemade chicken dumplings are a labor of love, but the payoff is unbeatable. Juicy, flavorful filling wrapped in tender dough. By starting with chicken thighs and following these traditional techniques, you’ll create dumplings that are moist, satisfying, and deeply comforting, perfect for sharing with friends and family.

Happy dumpling making!

Chicken Potstickers

Recipe by Katelyn AmesCourse: Appetizers, DinnersCuisine: AsianDifficulty: Easy

Makes

40

Dumplings

Prep time

30

minutes

Cooking time

10

minutes

Calories

50

kcal

Total time

40

minutes

Ingredients

• 2 lb boneless chicken thighs

• 1/4 head chopped cabbage

• 2 tbsp salt (for cabbage salting and rinsing)

• 1 large carrot, washed and finely grated

• 3 stalks green onion, finely chopped

• 1.5 tbsp grated ginger

• 2 tbsp oyster sauce

• 1.5 tbsp soy sauce

• 1 tsp white pepper

• 1 Batch Dumplings Wrappers with Freshly Milled Flour

Directions

• Finely mince boneless chicken thighs by hand or food processor.
• Chop ½ head cabbage, sprinkle with 2 tbsp salt, let sit 10 minutes. Massage and squeeze out any moisture from the cabbage. Drain out excess water and rinse under cold water to remove excess salt.
• In a bowl, combine chicken, cabbage, green onions, grated ginger, oyster sauce, soy sauce, and white pepper. Mix until sticky.
• Place about 1 tablespoon filling in the center of each dumpling wrapper. Moisten edges with water and seal tightly with pleats.
• Heat 1-2 tbsp oil in a non-stick pan over medium-high heat. Arrange dumplings flat side down without crowding.
• Fry 2-3 minutes until bottoms are golden brown.
• Add 1/4 – 1/2 cup water (enough to cover the bottom of the ban but not submerge the dumplings) cover immediately, and steam for 6-7 minutes until filling is cooked.
• Remove lid and cook another 1-2 minutes to crisp the bottoms again.
• Serve hot with dipping sauce (sweet chili sauce, soy sauce, vinegar, chili oil ect).

**Nutrition facts are an estimate and should not be used to make medical decisions

Nutrition facts include Dumpling Wrappers with Freshly Milled Flour.