The Best Chicken Potstickers (Chicken Dumplings)

Ingredients

• 1 lb Ground chicken (preferably a mix of breast and thigh for juiciness)
• 2 cups Napa cabbage (very finely minced)
• 3 Green onions (thinly sliced)
• 1 tbsp Fresh ginger (grated or finely minced)
• 3 cloves Garlic (minced)
• 2 tbsp Soy sauce (low sodium preferred)
• 1 tbsp Toasted sesame oil
• 1 tbsp Oyster sauce
• 0.5 tsp White pepper (or black pepper to taste)
• 1 package Dumpling wrappers (approx 35-40 wrappers; store-bought or homemade)
• 2 tbsp Neutral oil (for frying; vegetable or canola oil)
• 1 tbsp Cornstarch (for the crispy skirt slurry)
• 0.5 cup Water (for the slurry)

Steps

1. 1

   Prepare the napa cabbage by mincing it very finely. Place the cabbage in a bowl and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out moisture, then place the cabbage in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is essential to prevent soggy dumplings.

2. 2

   In a large mixing bowl, combine the ground chicken, the squeezed-dry cabbage, sliced green onions, grated ginger, minced garlic, soy sauce, sesame oil, oyster sauce, and white pepper. Mix vigorously in one direction until the mixture becomes slightly tacky and well-combined.

3. 3

   To assemble the dumplings, place a dumpling wrapper in the palm of your hand. Place about 1 tablespoon of filling in the center. Lightly moisten the edges of the wrapper with water using your finger.

4. 4

   Fold the wrapper over the filling and pleat the edges to seal. Ensure there are no air bubbles trapped inside and the seal is tight to prevent the juices from leaking out.

5. 5

   In a small bowl, whisk together 1/2 cup of water and 1 tablespoon of cornstarch to create a slurry. Set this aside.

6. 6

   Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Once hot, arrange the dumplings in the pan (flat side down) in a circular or row pattern, leaving a little space between each.

7. 7

   Fry the dumplings for 2-3 minutes until the bottoms are a deep golden brown.

8. 8

   Give the cornstarch slurry a quick whisk and pour it into the pan around the dumplings. Immediately cover the pan with a tight-fitting lid. Reduce heat to medium and steam for 6-8 minutes, or until the chicken is fully cooked through.

9. 9

   Remove the lid. Continue to cook for another 2-3 minutes as the remaining water evaporates. The cornstarch will begin to fry in the remaining oil, forming a thin, lacy, crispy 'skirt' connecting the dumplings.

10. 10

    Once the skirt is golden and crispy, carefully loosen the edges with a spatula. Place a large plate over the skillet and carefully invert the pan to release the dumplings with the crispy side facing up.

Notes

For the dipping sauce, mix soy sauce, rice vinegar, and a generous amount of chili oil or crispy chili crunch. If you don't have napa cabbage, you can substitute with regular green cabbage or even finely chopped bok choy. These dumplings freeze beautifully—place them on a parchment-lined tray to freeze individually before transferring to a bag.

Nutrition per serving

• chicken
• dumplings
• potstickers
• main course
• pan-fried
• chinese-inspired
• appetizer
• crispy