Pan-Fried Chicken Dumplings – Crispy, Juicy Homemade Potstickers
Juicy chicken and cabbage filling wrapped in dumpling skins, pan-fried to golden crisp perfection and finished with a steam for a tender bite. These homemade chicken potstickers are easy, flavorful, and freezer-friendly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 30–35 dumplings (4–5 servings) 1x
Ingredients
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1 lb ground chicken
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1 cup finely chopped cabbage (salted and squeezed dry)
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2 scallions, thinly sliced
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2 garlic cloves, minced
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1 tbsp fresh ginger, grated
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tsp cornstarch
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Salt and pepper, to taste
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30–35 round dumpling wrappers
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2 tbsp vegetable oil (for frying)
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1/4 cup water (for steaming)
Instructions
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Mix chicken, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, cornstarch, salt, and pepper in a bowl. Chill 15 mins.
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Place 1 tsp filling in each wrapper. Wet edges with water, fold and pleat to seal.
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Heat oil in skillet over medium. Place dumplings flat-side down. Fry 2–3 mins until golden.
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Add 1/4 cup water and cover immediately. Steam 4–5 mins.
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Uncover and crisp bottom for another 1–2 mins.
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Serve hot with dipping sauce.