Name: Chicken Potstickers (Pan Fried Dumplings) Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 lb ground chicken; 2 cups napa cabbage, chopped; 4 green onions, sliced; 6 garlic cloves, minced; 2-inch piece of ginger, minced; 1 tsp salt; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp sesame oil; 1 tbsp chicken bouillon; 1 tsp white pepper; 1 lb circular dumpling wrappers; Dumpling dipping sauce; Green onions, for garnish; Sesame seeds, for garnish

Jump to Recipe· 4.9 from 6 reviews

If you’re looking for a recipe that makes both your kitchen and your heart feel instantly cozier, you’re going to fall in love with these Chicken Potstickers (Pan Fried Dumplings). Imagine biting into a golden-crisped parcel that gives way to a juicy, flavorful, and aromatic chicken filling—every mouthful is pure delight. Whether you’re new to dumpling-making or a practiced pro, this recipe turns out 50 impressive potstickers that are perfect for sharing. They’re the ultimate blend of fun, satisfying, and crowd-pleasing, so gather your friends, roll up your sleeves, and let’s make a batch that’s sure to disappear fast!

Chicken Potstickers (Pan Fried Dumplings) Recipe - Recipe Image

Ingredients You’ll Need

Surprisingly, the magic of Chicken Potstickers (Pan Fried Dumplings) lies in a handful of simple, well-chosen ingredients. Each one plays a vital role, layering flavor, bringing crunch or juiciness, and making every dumpling an irresistible treat.

Ground chicken: The star of the show, it’s lean, juicy, and soaks up all the savory seasonings beautifully.
Circular dumpling wrappers: These ready-to-use skins create the signature chewy-tender bite; keep them covered, as they dry out quickly.
Napa cabbage (chopped): Adds moisture, sweetness, and a touch of crunch—don’t skip the salt step to get rid of excess water!
Salt: Draws moisture from the cabbage, preventing soggy dumplings and highlighting all the flavors.
Green onions (sliced): Bring a fresh, peppery kick and beautiful color to the filling.
Garlic cloves (minced): Aromatic and punchy, essential for building the classic dumpling flavor.
Ginger (minced): Infuses the chicken with warmth and subtle spice—don’t underestimate how much this brightens the whole dish.
Soy sauce: Deeply savory with a hint of umami; a foundational seasoning in the filling.
Oyster sauce: Adds a hint of sweetness and complex richness to the interior.
Sesame oil: Just a drizzle brings nutty aroma and unmistakable toasty flavor.
Chicken bouillon: A little boost that intensifies the savory chicken taste—think of it as a secret weapon.
White pepper: More floral and delicate than black pepper, it adds gentle warmth and depth.
Dumpling dipping sauce: No potsticker is complete without a salty, tangy dipping sauce on the side.
Green onions + sesame seeds (for garnish): Give a pop of color and a little crunch right before serving!

How to Make Chicken Potstickers (Pan Fried Dumplings)

Step 1: Prep the Cabbage

Start by tossing your chopped napa cabbage with salt in a large bowl, making sure every piece is evenly coated. This simple step is key! The salt will draw out excess water from the cabbage—let it sit for about 10 minutes. Afterwards, rinse the cabbage under cold water to remove the salt, then squeeze handfuls of it tightly to push out any leftover moisture. Dry cabbage means perfect filling with no soggy bottoms!

Step 2: Make and Taste the Filling

In a spacious bowl, combine your ground chicken, prepped cabbage, sliced green onions, minced garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Here’s a pro tip: scoop out a small spoon of the filling and pan-fry it, just so you can taste and tweak seasonings before folding. Don’t skip this—you can add a dash more soy, a pinch more salt, or another hit of ginger to suit your taste buds.

Step 3: Fold the Dumplings

Grab a dumpling wrapper and wet the outer edge with your finger dipped in water. Place about a teaspoon of filling in the center (not too much, or sealing gets tricky!). Fold the wrapper in half over the filling, then make three pleats toward the middle on each side of the front half. Pinch to seal tightly along the curved edge. Keep your wrappers and completed dumplings covered with a damp towel, otherwise they’ll dry out and crack. Don’t worry if your first few aren’t perfect—half the fun is practicing!

Step 4: Pan Fry and Steam

To cook, heat a drizzle of oil in a nonstick pan over medium heat. Arrange about ten dumplings in the pan—give them some room, they need it! Let them sear undisturbed for about two minutes, until their bottoms are wonderfully golden. Pour in just enough water to cover the pan’s surface, cover with a lid, and let those dumplings steam for five minutes. The water will vanish, the tops cook through, and the bottoms crisp up to perfection. Pure magic!

Step 5: Serve, Freeze, or Store

You can either cook all the Chicken Potstickers (Pan Fried Dumplings) right away or freeze some for future cravings. To freeze, arrange uncooked dumplings in a single layer (not touching) on a wax or parchment-lined tray. Freeze until firm, then transfer them to an airtight container or bag. When ready to serve, plate up your potstickers with dipping sauce, fresh green onions, and a sprinkle of sesame seeds.

How to Serve Chicken Potstickers (Pan Fried Dumplings)

Garnishes

For a finishing flourish, I love a scattering of thinly sliced green onions and a generous pinch of sesame seeds. These two not only look pretty, but they also give a little extra texture and pop to every bite. A drizzle of chili oil or a shake of toasted sesame seeds can really make your Chicken Potstickers (Pan Fried Dumplings) look and taste restaurant-level impressive.

Side Dishes

Serve your potstickers with classic sides like steamed jasmine rice, sautéed bok choy, or crisp cucumber salad for a balanced meal. They’re excellent paired with Asian-style slaws, light soups, or even a big platter of veggies if you want to keep things fresh. If you’re entertaining, a platter piled high with Chicken Potstickers (Pan Fried Dumplings) surrounded by little bowls of seasonal pickles is always a hit.

Creative Ways to Present

Try arranging the dumplings in a circular pattern on a large plate, like flower petals, for a dramatic presentation. You could also serve them on individual spoons for cocktail parties, or set up a “build your own” dumpling bar with various dipping sauces and toppings. However you present them, the golden, crispy bottoms of Chicken Potstickers (Pan Fried Dumplings) always steal the show.

Make Ahead and Storage

Storing Leftovers

If you have extra cooked potstickers (lucky you!), cool them completely and then store them in an airtight container in the fridge. They’ll stay delicious for up to three days. For best results, lay them in a single layer to keep the crispy bottoms from getting too soggy, and place a piece of parchment or wax paper between layers if you’re stacking.

Freezing

The beauty of this recipe is how easy it is to freeze Chicken Potstickers (Pan Fried Dumplings), either before or after cooking. Place uncooked dumplings on a lined tray, not touching, and freeze until solid. Once firm, pour them into a freezer bag or box. When you’re in a hurry, you can even freeze leftover cooked dumplings—just be sure to cool them entirely before freezing, and separate layers with parchment.

Reheating

To reheat refrigerated or frozen potstickers, warm a nonstick pan over medium-low heat. Add a splash of oil and gently place the dumplings in, letting them re-crisp while heating through—this revives both flavor and texture nicely. Cover the pan for a few moments to ensure the filling gets hot; if cooking from frozen, just steam them a little longer with a splash of water. Avoid microwaving, as it tends to make the wrappers chewy instead of crisp.

FAQs

Can I use ground turkey or pork instead of chicken?

Absolutely! This recipe is flexible—ground turkey provides a similarly light flavor, while pork yields a richer, juicier filling. Just adjust seasonings and don’t skip the test-cook-and-taste step for your filling.

Do I need a special pan to make potstickers?

No particular pan required—a good nonstick skillet or well-seasoned cast iron pan works wonders for that signature golden crust without sticking. Just be sure the pan has a lid for the steaming step!

Can I make the filling ahead of time?

Yes! The filling for Chicken Potstickers (Pan Fried Dumplings) can be made several hours in advance and kept covered in the fridge. This even helps the flavors meld together, making the dumplings taste even better.

Why are my dumpling wrappers tearing?

This can happen if the wrappers dry out or if there’s too much moisture in your filling. Keep everything covered with a damp towel, and take care to thoroughly drain and squeeze the cabbage before mixing.

What’s the best dip for Chicken Potstickers (Pan Fried Dumplings)?

A classic combination of soy sauce, rice vinegar, and a few drops of chili oil makes a tangy, savory dip for potstickers. You can also try store-bought dumpling sauce or mix up your own with sesame oil, herbs, or even a touch of honey for sweetness.

Final Thoughts

If you’ve never tried making Chicken Potstickers (Pan Fried Dumplings) at home, you’re in for a treat—both in flavor and in the simple joy of crafting something totally delicious by hand. This recipe is perfect for family dinners, parties, or cozy nights in, and with each batch, your skills will only get better. So give it a try and prepare to wow everyone (or just yourself!) with your homemade dumpling prowess.