I’m excited to share my Easy Chicken Potstickers Recipe. Ground chicken, napa cabbage, fresh ginger, garlic, soy sauce and green onions create the filling. I include a simple soy and rice vinegar dipping sauce plus practical tips for neat, secure wrappers and stovetop technique so you can make homemade dumplings with confidence.

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I can never pass up a batch of Chicken Potstickers. My Best Homemade Chicken Potstickers!

are one of those recipes that look simple but sneak up on you with flavor. I fill round wonton wrappers with juicy ground chicken and finely shredded napa cabbage, then add sliced green onions, fresh ginger, a splash of soy sauce and a touch of sesame oil.

A beaten egg and a little cornstarch helps everything stick together. This Easy Chicken Potstickers Recipe is my go to for Potsticker Meal Dinners or when I want Homemade Dumplings that beat takeout.

Try em once, you wont look back.

Why I Like this Recipe

– I love the crunchy bottom and soft top combo, it’s kinda addictive and I keep going back for more.
– I like that I can make a big batch, freeze some and have an easy dinner later, saves me so much time.
– I like that the dipping sauce gives a real punch and I can turn up the heat or mellow it out depending on who I’m feeding.
– I like that they’re a crowd pleaser, people always say I made something fancy even when I totally winged it.

Ingredients

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Ground chicken (thigh): high protein, more fat than breast, very juicy, gives rich filling.
Napa cabbage: adds crunch, fiber, low calorie, soaks up flavors, keeps filling light.
Wonton wrappers: mostly carbs, thin dough crisps nicely, forms the dumpling wrapper.
Ginger: bright, slightly spicy, aids digestion, adds fresh zing to the filling.
Garlic: savory aromatics, boosts flavor, has some immune friendly compounds.
Soy sauce: salty umami, brings savory depth and a little sweetness to balance.
Sesame oil: tiny amount adds toasty aroma and rich finish, use sparingly.
Cornstarch: binds filling, keeps juices locked so dumplings don’t fall apart.
Rice vinegar: bright sourness, cuts richness, makes the dipping sauce tangy and fresh.

Ingredient Quantities

1 lb (450 g) ground chicken (thigh meat preferred, juicier)

2 cups (about 150–200 g) napa cabbage, finely shredded and squeezed dry

30–40 round wonton wrappers (one standard pack)

3 green onions, thinly sliced (white and green parts)

1 tablespoon fresh ginger, minced

2 cloves garlic, minced

1 large egg, lightly beaten (helps bind the filling)

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 tablespoon cornstarch (or potato starch) to keep filling together

1/2 teaspoon salt

1/4 teaspoon white pepper (or black pepper if you dont have white)

1/2 teaspoon sugar (balances the savory flavors)

2 tablespoons vegetable oil for frying

1/4 to 1/3 cup water for steaming in the pan

For dipping sauce: 3 tablespoons soy sauce

For dipping sauce: 2 tablespoons rice vinegar

For dipping sauce: 1/2 teaspoon toasted sesame oil

For dipping sauce: 1/2 teaspoon chili oil or Sriracha (optional, to taste)

For dipping sauce: 1/2 teaspoon sugar and 1 clove garlic minced, plus extra sliced green onion to finish

How to Make this

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1. Prep the cabbage and aromatics: finely shred the napa cabbage and squeeze out as much liquid as you can using a clean towel or paper towels, this is key so the filling isnt watery; thinly slice the green onions, mince the ginger and garlic.

2. Make the filling: in a bowl combine 1 lb ground chicken (thigh meat recommended), the squeezed cabbage, green onions, ginger, garlic, 1 large beaten egg, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp white pepper and 1/2 tsp sugar. Mix well until sticky and slightly tacky, that helps the filling hold together. If it feels loose chill 10 minutes.

3. Get your wrappers ready: keep the 30–40 round wonton wrappers under a damp towel so they dont dry out, have a small bowl of water nearby to seal edges.

4. Fill and fold: put about 1 tablespoon of filling in the center of each wrapper, wet the edge with water, fold into a half moon and pleat the edges or just press firmly to seal—dont overfill or they will burst while cooking.

5. Heat the pan: add 2 tablespoons vegetable oil to a large nonstick skillet and heat over medium high until shimmering but not smoking.

6. Fry the potstickers: arrange potstickers flat side down in the pan, dont crowd them, cook 2 to 3 minutes until bottoms are golden brown.

7. Steam them: carefully pour in 1/4 to 1/3 cup water (depending on pan size), immediately cover the skillet with a lid to trap steam and turn heat to medium low; steam for 4 to 6 minutes until wrappers are cooked through and water has evaporated.

8. Crisp the bottoms: remove the lid and cook another 1 to 2 minutes to re-crisp the browned bottoms, then transfer to a plate. If you like extra crispness you can add a touch more oil and flash fry for 30 seconds.

9. Make the dipping sauce: stir together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1/2 tsp toasted sesame oil, 1/2 tsp chili oil or Sriracha if you want heat, 1/2 tsp sugar, 1 minced garlic clove and some sliced green onion; taste and adjust to your liking.

10. Serve and tips: serve hot with the dipping sauce, sprinkle extra green onion. Keep unused wrappers covered, dont overcrowd your pan, freeze uncooked potstickers on a tray then bag for later. If filling seems wet add a little more cornstarch, and if folding is hard chill the filling briefly, it makes sealing way easier.

Equipment Needed

1. Large mixing bowl for the filling
2. Cutting board and a chef knife
3. Clean kitchen towel or paper towels to squeeze the cabbage dry
4. Measuring cups and measuring spoons
5. Two small bowls one for water to seal wrappers and one for the dipping sauce
6. Large nonstick skillet with a lid
7. Spatula or tongs for flipping and transferring potstickers
8. Baking sheet or tray for freezing or staging finished potstickers

FAQ

Q: Can I use ground chicken breast or ground pork instead of thigh meat? A: Yes. Breast is leaner and can turn dry so add a tablespoon of oil or an extra egg, or mix in some pork for juicier filling. Thigh meat just gives the best texture and flavor though.

Q: How do I stop the cabbage from making the filling watery? A: Shred the napa real fine, sprinkle a little salt, let it sit 5 to 10 minutes then squeeze out the liquid in a towel. You can also press it in a sieve. The cornstarch in the mix helps bind whats left.

Q: Why do my wrappers tear or open while cooking? A: Usually from overfilling or dry edges. Use a small spoonful of filling, wet the wrapper edge with water, press tight and pleat if you want. Keep unused wrappers covered with a damp towel so they dont dry out.

Q: Whats the best pan method for crispy bottoms and steamed tops? A: Heat oil in a nonstick or cast iron pan over medium high, arrange potstickers flat and fry until the bottoms are golden about 2 to 3 minutes, add 1/4 to 1/3 cup water then cover and steam until the water evaporates about 4 to 5 minutes, uncover and let them crisp for 30 to 60 seconds.

Q: Can I freeze potstickers and how do I cook them from frozen? A: Yes freeze them on a tray until firm then transfer to a bag. Cook from frozen using the same pan method, just give a little more steam time and an extra 30 to 60 seconds at the end. Dont thaw first or theyll get soggy.

Q: How do I tweak the dipping sauce if I want it sweeter or hotter? A: For sweet add more sugar or a drizzle of honey, for heat add more chili oil or Sriracha, for extra tang up the rice vinegar. Taste and adjust, its easy to fix to your liking.

Best Homemade Chicken Potstickers! Recipe Substitutions and Variations

Ground chicken (thigh preferred): ground pork, ground turkey (leaner), chopped shrimp or minced scallops, or crumbled firm tofu for a veg option
Napa cabbage: regular green cabbage shredded thin, chopped bok choy (use the stems too), or a mix of shredded carrot + cabbage if you want color
Wonton wrappers: gyoza/dumpling wrappers, spring roll wrappers trimmed into rounds, or quick homemade dumpling dough (flour + hot water)
Soy sauce (filling or dipping): tamari for gluten free, coconut aminos for lower sodium and sweeter note, or low sodium soy sauce (adjust salt) or add a splash of fish sauce for extra umami

Pro Tips

1. Dry the cabbage like your life depends on it. If theres any moisture left the filling will go watery and the wrappers get soggy, so squeeze with a towel, or salt it and let it sit a few minutes then squeeze again. If it still feels damp add a little extra cornstarch to help bind.

2. Chill the filling before you fold. Warm, sticky filling is harder to work with and leaks more, so 10 to 15 minutes in the fridge firms it up and makes sealing way easier, plus the texture of the cooked chicken is nicer.

3. Treat the wrappers gently and seal smart. Keep them under a damp towel, wet the rim with just a dab of water, press firmly and give a final pinch to the seam. If you want insurance dust the edge with a tiny bit of cornstarch mixed with water, it helps the glue hold without making a paste.

4. Control the pan heat for perfect bottoms. Get the oil shimmering but not smoking for the first sear, lower to medium low for the steam step otherwise the bottoms burn before the insides cook. Use a heavy, flat-bottom pan for even browning, and if you want extra crunch you can add a teaspoon more oil and flash-fry for 20 to 30 seconds after steaming.

5. Make ahead and store like a pro. Freeze potstickers uncooked on a tray until solid then bag them, they wont stick together and reheat better from frozen (add a minute or two to the steam time). Also prep the dipping sauce a few hours ahead so the flavors meld, then adjust acidity or heat right before serving.