Chicken Pan Fried Dumplings

These chicken potstickers are a deliciously crispy and juicy take on classic Chinese pan fried dumplings. Filled with a perfectly seasoned chicken mixture and wrapped in delicate dumpling skins, they offer a wonderful balance of texture and flavor that has made them a favorite for family meals and casual get-togethers alike.

I remember making these during a chilly weekend with my kids helping fold. Now they ask for potstickers on every family night, and it always brings back those fun moments.

Gather Your Ingredients

• Ground chicken: one pound which is lean and tender for a flavorful filling
• Circular dumpling wrappers: one pound look for fresh wrappers in the refrigerated section to avoid tearing during folding
• Napa cabbage: chopped and salted to draw out moisture keeping the filling juicy but not soggy
• Salt: one teaspoon for seasoning and moisture extraction from napa cabbage
• Green onions: sliced add fresh, mild onion flavor and a bit of crunch
• Garlic cloves: minced for aromatic depth
• Fresh ginger: minced adds subtle warmth and brightness
• Soy sauce: one tablespoon essential for umami and salt balance
• Oyster sauce: one tablespoon brings a rich, slightly sweet complexity
• Sesame oil: one tablespoon adds nuttiness and authentic flavor
• Chicken bouillon: one tablespoon boosts savory notes
• White pepper: one teaspoon delivers gentle heat without overpowering
• Optional for serving: dumpling dipping sauce, sliced green onions, and toasted sesame seeds elevate the final presentation and taste

How to Make It

Squeeze Out the Cabbage Moisture:

Add the chopped napa cabbage and salt to a bowl and toss to coat evenly. Let it sit for 10 minutes. This step draws out excess moisture to prevent soggy filling. Rinse the salted cabbage thoroughly and squeeze out as much water as possible with your hands or a clean kitchen towel.

Prepare the Filling:

In a large mixing bowl combine the ground chicken, prepared napa cabbage, sliced green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix thoroughly until all ingredients are evenly incorporated. For the best result, pan fry a small spoonful of this mixture to taste and adjust seasoning to your preference before proceeding.

Fold the Dumplings:

Lightly moisten the edge of a dumpling wrapper with water. Place a rounded small spoonful of filling in the center. Fold the wrapper in half and create three pleats along the front half towards the middle. After pleating one side, gently press the edges to seal at the top, then repeat pleating on the opposite side of the folding. Keep the wrappers and folded dumplings covered with a damp towel throughout to prevent drying out.

Cook the Potstickers:

Heat a non-stick pan over medium heat and add a small drizzle of oil. Arrange about 10 dumplings in the pan without crowding. Cook for approximately two minutes or until the bottoms develop a golden crisp. Carefully pour in just enough water to cover the base of the pan, then cover with a lid to steam for five minutes. This step ensures the filling is cooked through while maintaining crisp bottoms.

Freeze or Serve:

You may cook all of the dumplings or freeze uncooked ones. To freeze, arrange the uncooked dumplings flat on a wax paper or plastic wrap-lined tray making sure they don’t touch. Freeze until firm then transfer to a sealed container or bag. This prevents sticking together and makes it easy to cook a few dumplings at a time as desired.

Store leftover cooked potstickers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or oven to maintain their crispiness. Frozen uncooked potstickers keep well for up to two months.

Flavor Boosters

Serve with a simple dipping sauce made of soy sauce, rice vinegar, and chili oil for a spicy kick. These potstickers also pair wonderfully with steamed rice and a side of sautéed greens for a complete meal.

Serving Suggestions

Potstickers, or jiaozi, are a traditional Chinese dumpling often enjoyed during festivals or family gatherings because they symbolize prosperity. Pan frying and steaming provides the signature crispy yet tender texture beloved in northern Chinese cuisine.

Creative Twists

In cooler months I like adding a little finely chopped shiitake mushrooms or water chestnuts into the filling for added texture and earthiness. During warmer months, fresh herbs like cilantro or chives can lighten the flavor beautifully.

These potstickers combine ease and deliciousness with memorable family moments, making them a perfect dish to share and enjoy together.

Common Questions About the Recipe

→ What type of meat is used in the filling?

Ground chicken is used to create a juicy, flavorful filling that pairs well with the vegetables and seasonings.

→ How do you ensure the dumplings have crispy bottoms?

Pan frying the dumplings in a bit of oil until golden brown, then steaming with a little water helps create a crispy bottom while keeping the top tender.

→ Can the filling be adjusted for taste before folding?

Yes, a small piece of filling is pan fried and tasted before folding the dumplings to allow seasoning adjustments.

→ How is excess moisture removed from the napa cabbage?

The cabbage is salted and left to sit, then rinsed and squeezed to remove moisture, preventing soggy filling.

→ What is the best way to freeze dumplings for later?

Freeze uncooked dumplings placed flat on a lined sheet pan so they don't touch. Once frozen, transfer them to airtight containers for storage.

→ What are recommended accompaniments for serving?

Dumpling dipping sauce, additional green onions, and sesame seeds enhance the flavors when serving.