What are chicken potstickers made of?

There are many different variations of chicken potstickers, so there isn't one right answer. In general, they include ground chicken with aromatic ingredients like ginger and garlic. Some versions include Napa or green cabbage, water chestnut, and shredded carrot, but those aren't a requirement. We prefer to make these chicken pot stickers with green onion and several flavorful sauces, including Shaoxing wine, soy sauce, and sesame oil. This results in a protein-rich dumpling that's hearty enough to enjoy as a light meal or as a satisfying appetizer.

Are potstickers Chinese or Japanese?

Pot stickers are a type of Chinese dumplings that originated in northern China . The Japanese version of pot stickers is called gyoza, which are smaller and can be cooked in several different ways. Potstickers are traditionally pan-fried and then steamed in the pan.

What sauce is good with dumplings?

After making and eating many dumplings, we're hooked on this sweet-savory-tangy--salty-umami dipping sauce made from soy sauce, black vinegar (worth the hunt), green onions, and sesame oil. It whips up in just a few seconds of effort and brings so many different types of flavors in one little bite!

Chicken Potstickers

Name: Chicken Potstickers
Prep time: 1 h 5 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Chinese
Ingredients: 1 pound ground chicken; ½ cup green onions; 1 egg; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 2 tablespoons soy sauce (or oyster sauce); 1 tablespoon Shaoxing cooking wine; 1 teaspoon sesame oil; 1 teaspoon cornstarch; ½ teaspoon salt; ¼ teaspoon ground black pepper or white pepper; 50 round dumpling wrappers (one 50-piece package); 2 tablespoons vegetable oil; ½ cup cold water (more or less depending on size of pan); 1 tablespoon white sesame seeds (for garnish); 1 tablespoon green onions, finely chopped (for garnish); 2 tablespoons black vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon green onions, sliced

Description

Homemade Chicken Potstickers have a crispy shell on the outside with a burst of delicious chicken filling on the inside that's seasoned to perfection with ginger, garlic, and green onions. Their small size makes them perfect as an appetizer, but trust us, you'll want to make a meal out of them!

Ingredients

1 pound ground chicken
½ cup green onions
1 egg
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 tablespoons soy sauce (or oyster sauce)
1 tablespoon Shaoxing cooking wine
1 teaspoon sesame oil
1 teaspoon cornstarch
½ teaspoon salt
¼ teaspoon ground black pepper or white pepper
50 round dumpling wrappers (one 50-piece package)

For pan-frying:

2 tablespoons vegetable oil
½ cup cold water (more or less depending on size of pan)
1 tablespoon white sesame seeds (for garnish)
1 tablespoon green onions, finely chopped (for garnish)

For the vinegar dipping sauce:

2 tablespoons black vinegar
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon green onions, sliced

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Instructions

Make the Filling:

In a large mixing bowl, add ground chicken, green onions,, egg, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Stir with a spatula until evenly combined.
Cover the bowl with plastic cling wrap and marinate for at least 20 minutes (up to overnight) in the refrigerator to soak in all the flavours.

Wrap the Dumplings:

Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.
Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Pan-Fry the Dumplings:

Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 15 dumplings on the pan and place them approximately ½-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).
Add water into the pan to cover half of the dumplings' height (½-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
Repeat the same steps for another batch of 15 dumplings.

Serve the Dumplings:

In a small mixing bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.
Transfer the crispy dumplings onto a plate and sprinkle some sesame seeds and green onions on top. Serve with the homemade vinegar dipping sauce.

Notes

How to store: Store any leftover potstickers in an airtight container in the fridge for 3-4 days.

How to reheat: Reheat the leftover cooked dumplings in the microwave or crisp them up in a pan with a little oil.

How to freeze: I only recommend freezing raw potstickers (not cooked ones) to cook later. Arrange them in a single layer on a baking sheet lined with parchment paper for 1-2 hours. Then, transfer them to an airtight container and freeze them for several months.

How to cook from frozen: You can cook them directly from frozen — just let them steam a little bit longer than normal. After the first round of steaming, add an additional ¼ cup of water and cover again. Cook until the water is nearly gone (approximately 5 more minutes).

Prep Time: 45 minutes
Marinate Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Stovetop
Cuisine: Chinese