Get ready to fall in love with these easy homemade Chicken Potstickers! Ground chicken, cabbage coleslaw, scallions, soy sauce and plenty of savory seasonings are nestled in a dumpling wrapper and fried to perfection.
Homemade Chicken Potstickers
These easy chicken potstickers are healthier and tastier than takeout! They have all the flavors you know and love with the use of fresh ingredients. They cook up in 15 minutes on the stove and go great with any sauce you like.
I’ve included the recipe for my classic soy dipping sauce because it’s my personal favorite pairing for these potstickers! Whether I make these with ground chicken or substitute ground beef or pork, I always whip up some of the sauce alongside them. This crave-worthy appetizer, snack or side dish will feed everyone at the table. And it’s healthy enough to serve as a main dish, too!
What Are Potstickers?
Potstickers are fried Chinese dumplings filled with meat and/or veggies. Invented during the Song Dynasty, legend says that potstickers got their name because they stuck to the chef’s wok and got crispy. These savory dumplings are classic street food across Northern China, and they’re especially popular during Chinese new year.
There’s something remarkably satisfying about a warm dumpling filled with perfectly portioned ingredients. Here’s what you’ll need for the chicken potstickers and the soy dipping sauce:
For the Chicken Potstickers
- Cabbage Coleslaw Mix: You’ll need 3 cups.
- Garlic Cloves: Minced.
- Olive Oil: For cooking the coleslaw and garlic.
- Ground Chicken: This recipe uses 1 pound of ground meat.
- Egg: For the filling.
- Scallions: Diced.
- Soy Sauce: Just a couple tablespoons.
- Sea Salt: To bring out the lovely flavors in these dumplings.
- Black Pepper: Fresh cracked black pepper is always the way to go.
- Asian Dumpling Wrappers: You’ll need 1 package of round wrappers, about 10-12 ounces.
- Water: You’ll need some for sealing the dumpling wrappers, plus more for cooking.
- Olive Oil: For frying.
For the Soy Dipping Sauce
- Soy Sauce
- Rice Vinegar: You’ll need 2 tablespoons.
- Red Pepper Flakes: Optional.
- Salt & Pepper: To taste.
- Sesame Seeds: For garnish.
How to Make Chicken Potstickers
Even though these dumplings take some time to put together, the process is super simple! Just follow these instructions and you’ll have a seriously yummy side dish on the table before you know it.
Prepare the Filling
- Cook Coleslaw & Garlic: In a medium skillet, heat 1 tablespoon of olive oil. Add 3 cups of coleslaw mix and minced garlic. Cook for about 5 minutes, or until the coleslaw is wilted and the garlic is slightly fragrant.
- Make Filling: In a mixing bowl, add the ground chicken, egg, diced scallions, soy sauce, cooked coleslaw mixture, salt and pepper. Using your hands, mold together the mixture until it’s well combined. Set aside.
Shape the Potstickers
- Prepare Workspace: Lay out the filling, a small pile of potsticker wrappers and a small dish of water (for sticking the edges of the wrappers together).
- Add Water & Filling to Wrappers: Place three wrappers out on the table or surface. Using your finger, gently wet all the way around the edge of the wrapper. Place roughly 1 tsp of chicken mixture in the middle of each.
- Form Potstickers: Start by folding and pitching one end of the wrapper and gently pleat on one side of the wrapper, pressing together the tops of the edges until completely closed. Use a bit more water to seal the edges, if needed. Place each folded potsticker on a separate plate or baking sheet until all are completed. Once all are folded, you can either cook them right away or freeze them for later use.
Cook the Dumplings
- Heat Oil: For your first batch, heat 1-2 tbsp of olive oil in a frying pan over medium heat.
- Fry: Place 12 potstickers (pleat-side up) in the frying pan and cook, uncovered, for 3 minutes, or until the bottoms are nicely browned.
- Boil: Add 4 cups of water in the pan and cover it, Continuing to cook for 6-7 minutes. Uncover and flip the potstickers to the other side. Continue to cook for an additional 4 minutes. Repeat steps 1-3 in small batches until all the potstickers are cooked.
- Garnish: Garnish your dumplings with chopped green onions and sesame seeds.
Make the Soy Dipping Sauce
- Combine Ingredients: Combine all of the dipping sauce ingredients in a small dish.
- Taste, Adjust & Garnish: Taste your dipping sauce and make sure you’re satisfied with the flavor. Once you are, garnish the sauce with a sprinkle of sesame seeds.
- Serve: Serve the sauce with your warm chicken potstickers and enjoy!
Tips for Success
Read on for my handy tips and tricks to help you make perfect potstickers.
- Dice Scallions Finely: The smaller your scallion pieces are, the easier it’ll be to wrap up your dumplings.
- Seal Wrappers Well: Use as much water as you need to seal the dumpling wrappers. You don’t want the potstickers coming undone while they cook!
- Don’t Overfill: Use less filling than you think you’ll need for the first potsticker to guage how much to put in each one. Avoid wrapping any extra air in with the filling.
- Cook in Batches: While the potstickers are cooking, they should have plenty of extra space in the frying pan. If you’re cooking all of your dumplings at once, you’ll definitely need to work in batches. I could fit 12 at a time, but depending on the size of your pan, this will vary.
Chicken potstickers pair well with so many different dishes! The following recipes are especially tasty alongside these hearty dumplings.
- Pair with Salad: Warm and comforting potstickers followed by a cool and creamy dinner salad? That sounds like a marvelous meal to me. Especially if the salad in question is this fresh Avocado Tomato Salad. Yum!
- Serve with Other Finger Foods: These dippable dumplings are a great partner for any of your favorite finger foods. Try serving them alongside my Crispy Oven-Baked Asparagus Fries!
- Use Another Sauce: Like I mentioned previously, these potstickers will taste amazing with all of the dipping sauces you like best. One of my go-tos is this Creamy Honey Sriracha!
How to Store and Reheat Potstickers Leftovers
- Leftover chicken potstickers should be refrigerated in an airtight container.
- They’ll last for up to 4 days. If you’re storing the sauce as well, be sure to keep it in a separate container.
- These dumplings can be reheated on the stove or in the microwave. To microwave, heat a plate of potstickers (make sure none of them are touching) in 30-second intervals. If you want to warm them up on the stove, cook them in heated olive oil for about 1 minute, or until warmed through.
Can I Freeze Chicken Potstickers?
- You bet! These potstickers are 100% freezer friendly – just don’t bake them before you freeze them. Instead, flash-freeze the uncooked potstickers on a parchment-lined baking sheet until they are solid.
- Then, place the frozen potstickers into an airtight ziploc bag and return them to the freezer.
- Before you get to cooking and chowing down, be sure to thaw out your potstickers in the fridge overnight. Then cook them as usual and enjoy!
For the Chicken Potstickers
- 3 cups cabbage coleslaw mix
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 egg
- 1/4 cup diced scallions
- 2 tablespoons soy sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 package (10 to 12 ounces) dumpling wrappers, round
- 1 tablespoon water, plus more for cooking
- 1/2 cup olive oil, for frying
For the Soy Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/8 teaspoon red pepper flakes, optional
- salt and pepper, to taste
- 1/2 teaspoon sesame seeds, for garnish
- In a medium skillet, heat 1 tablespoon of olive oil. Add 3 cups of coleslaw mix and minced garlic. Cook about 5 minutes or until coleslaw is wilted and garlic is fragrant.
- In a mixing bowl, add the ground chicken, egg, diced scallions, soy sauce, cooked coleslaw mixture, salt and pepper. Using your hands, mix together until well combined. Set aside.
- Prepare your workspace by laying out a small pile of potsticker wrappers and filling a small dish with water (to use for sticking the edges of the wrappers together).
- Place three wrappers out on the table or work surface. Using your finger, gently wet all the way around the edge of the wrapper. Place roughly 1 teaspoon of chicken mixture in the middle of each.
- Start by folding and pinching one end of the wrapper and gently pleat on one side of the wrapper, pressing together the tops of the edges until completely closed. (Use a bit more water to seal the edges if needed). Place each folded potsticker on a separate plate or baking sheet until all are completed. Once all are folded, you can either cook right away or freeze for later use (see notes below).
- If cooking all of the potstickers at the same time, you will need to cook your potstickers in batches.
- For your first batch, heat 2 tablespoons of olive oil in a frying pan over medium heat.
- Place 12 potstickers (pleated-side up) in the frying pan and cook uncovered for 3 minutes or until the bottoms are nicely browned. Then, add 4 cups of water in the pan and cover. Continue cooking for 6 minutes.
- Uncover and flip the potstickers to the other side. Continue to cook for an additional 4 minutes. Repeat in small batches until all the potstickers are cooked.
- Garnish with chopped green onions and sesame seeds. Serve.
Make Dipping Sauce
- Combine all ingredients for the dipping sauce in a small dish.
- Serve with warm potstickers and enjoy!
More Easy Side Dish Ideas
Hungry for more savory sides? Try these recipes next!