Pan-Fried Chicken Dumplings – Crispy, Juicy Homemade Potstickers

If you love dumplings with a crispy golden bottom and juicy, savory filling, you’ll fall head over heels for these Pan-Fried Chicken Dumplings. Also known as chicken potstickers, these delightful little parcels are filled with seasoned ground chicken, garlic, ginger, scallions, and cabbage—then pan-fried and steamed for the perfect texture: crisp on the bottom, tender and juicy inside.

They’re easier to make than you might think and infinitely customizable. Whether you’re serving them as an appetizer, snack, or main dish, these dumplings will vanish fast.

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Ingredients Overview: What You’ll Need

Ground Chicken

Use ground chicken thighs if possible—they’re juicier and more flavorful than breast meat. About 1 lb (450g) makes 30–35 dumplings.

Dumpling Wrappers

Round dumpling wrappers (gyoza or potsticker wrappers) are available at most Asian markets or well-stocked grocery stores. Don’t substitute with wonton wrappers—they’re thinner and dry out faster.

Cabbage

Finely shredded Napa cabbage or green cabbage adds crunch and keeps the filling moist. Salt and squeeze out excess moisture before mixing in.

Scallions

Aromatic and mild, scallions (green onions) brighten up the filling and balance the richness of the meat.

Ginger and Garlic

Freshly grated ginger and minced garlic add classic dumpling flavor and a punch of warmth and spice.

Soy Sauce & Sesame Oil

These two staples provide deep umami and nutty richness. A little goes a long way.

Cornstarch

Helps bind the filling and absorb extra moisture, making dumplings easier to wrap and fry.

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Step-by-Step Instructions: Crispy Bottom, Juicy Filling

1. Prepare the Filling

In a bowl, mix:

• 1 lb ground chicken

• 1 cup finely chopped cabbage (squeezed dry with salt)

• 2 scallions, finely sliced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp cornstarch

• Salt and pepper to taste

Stir until fully combined and sticky. Refrigerate for 15 minutes for easier handling.

2. Assemble the Dumplings

Set up your dumpling station with:

• A small bowl of water

• Dumpling wrappers

• A clean tray lined with parchment paper

Place 1 heaping teaspoon of filling in the center of each wrapper. Dip your finger in water and wet the edge of the wrapper. Fold in half and press to seal, pleating one side as you go to form a crescent shape.

Tip: Don’t overfill—too much filling causes breakage during cooking.

3. Pan-Fry and Steam

Heat 1–2 tablespoons of oil in a large non-stick skillet over medium heat.

• Place dumplings flat-side down in the skillet, not touching.

• Fry for 2–3 minutes until the bottoms are golden brown.

Carefully add 1/4 cup water to the pan, then immediately cover with a tight lid. Steam for 4–5 minutes, until wrappers are tender and water has evaporated.

Remove lid and cook 1–2 more minutes to crisp up the bottom again.

4. Serve Hot

Serve immediately with dipping sauce (see below). The dumpling bottoms should be golden and crispy, while the tops remain tender.

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Tips, Variations, and Substitutions

Tips for Perfect Dumplings:

• Use cold filling to prevent wrapper tearing.

• Don’t stack uncooked dumplings—they’ll stick. Line with parchment or dust with flour.

• Fry in batches—overcrowding = soggy bottoms.

Filling Variations:

• Add mushrooms for umami depth.

• Mix in shrimp for a chicken-shrimp blend.

• Use ground turkey as a lean alternative.

• Add chili flakes or hot sauce to the filling for extra kick.

Wrapper Swaps:

• If using square wonton wrappers, trim to circles or fold into triangles. Keep them moist under a damp towel.

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Serving Ideas & Occasions

Pan-fried dumplings are versatile and always crowd-pleasers. Serve them as:

Appetizer or Snack

With a quick soy dipping sauce or chili oil for dipping.

Dinner

Pair with steamed rice, stir-fried greens, or miso soup for a full meal.

Party Food

Make a batch in advance, freeze, and pan-fry from frozen when ready.

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Dipping Sauce Ideas:

• Classic Soy Dipping Sauce:
  2 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp sesame oil + pinch of sugar

• Spicy Garlic Sauce:
  Soy sauce + chili crisp or chili oil + garlic + rice vinegar

• Creamy Mayo Dip:
  2 tbsp mayo + 1 tsp sriracha + 1 tsp lemon juice (great for kids)

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Nutritional & Health Notes

These dumplings strike a balance of protein, flavor, and texture, with plenty of room to adjust for your health goals.

Protein

Ground chicken offers 20–25g of lean protein per serving. Use chicken thigh for more moisture and flavor.

Veggies

Cabbage and scallions bring fiber, vitamin C, and crunch to the filling.

Fat

Pan-frying adds fat, but the recipe uses a small amount of oil compared to deep frying. You can use an air fryer for a lighter option.

Lower Carb

Use low-carb wrappers or lettuce cups for dipping the filling mixture without the starch.

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Frequently Asked Questions

1. Can I freeze pan-fried chicken dumplings before cooking?

Yes! Place uncooked dumplings on a tray, freeze until solid, then transfer to a zip-top bag. Cook from frozen—just add an extra 2–3 minutes of steaming time.

2. Can I use ground turkey or beef instead of chicken?

Absolutely. Ground turkey, pork, or beef all work well. Just be sure to adjust seasoning and fat levels for moisture.

3. How do I prevent dumplings from sticking to the pan?

Use a nonstick pan or well-seasoned skillet and enough oil to coat the bottom. Avoid moving the dumplings around once placed—let them crisp before flipping or steaming.

4. What’s the difference between potstickers and dumplings?

“Potstickers” refers to pan-fried dumplings that are first fried, then steamed in the same pan. “Dumplings” is a broader term that includes steamed, boiled, or fried variations.

5. Can I make these gluten-free?

Yes! Use gluten-free wrappers and ensure soy sauce is labeled gluten-free (or sub tamari).

6. How do I reheat leftovers?

Reheat in a skillet with a splash of water and lid on for steam, or use the air fryer for 3–4 minutes at 375°F.

7. How many dumplings is one serving?

About 6–7 dumplings per person makes a good main course. As an appetizer, 3–4 dumplings per person is perfect.

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