Chicken Potstickers

By • November 8, 2013 15 Comments

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Makes about 20


  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup boiling water
  • 1/2 cup cold water
  1. In a medium bowl, combine flour and salt. Gradually stir in boiling water until you have a mealy mixture. Gradually add the cold water until you have a dough.
  2. Knead dough on a floured surface (adding more flour as necessary) until you have a smooth dough.
  3. Transfer to a clean bowl, cover it with a damp towel, and let the dough rest while you make the filling.


  • 1 pound ground chicken
  • 2 teaspoons each: sugar, soy sauce, and rice vinegar
  • black pepper to taste
  • 1 teaspoon ground ginger
  • 2 stalks green onion, minced
  • 1/4 cup chicken broth
  • 1 pinch red chili flakes
  • oil for frying the potstickers (I use canola)
  1. In a large bowl, combine all filling ingredients.
  2. To mold the dumplings, pinch off a tablespoon of dough, and roll out into a circle, 3 to 4 inches in diameter. Place a tablespoon of filling in the center and fold over the dough to seal the edges. (If you want to get all fancy and pleat the edges, there are a ton of how-to videos online. Or you can invent your own way. The important part is, they all taste the same!)
  3. Place molded dumplings on a floured sheet pan until they are ready to be cooked.
  4. Bring a large pot of salted water to a boil over medium high heat. Next to it, heat a few tablespoons of oil in a frying pan over medium heat. Boil dumplings for 4 minutes, remove with a slotted spoon (allowing excess water to drip off), and then transfer them to the frying pan (step back because this process could get spitty). Once the bottoms of the potstickers are browned, pat off any excess oil with a paper towel and then enjoy with soy sauce.

More Great Recipes: Snacks|Chicken|Appetizers|Hors d'oeuvres|Side Dishes

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Comments (15) Questions (4)


5 days ago Sofía Torres Bizou

This recipe is amazing! I'd add even more ginger and green onion and chill flakes to the chicken so its a bit more spicy. Definitely in love with this!


about 1 month ago Gourmel

Rolling out dough is one of my most dreaded kitchen tasks. Could I put it through a pasta roller and then cut into circles?


11 months ago Isobel

This is an amazing recipe! I actually found that the dough and the filling ratio was almost perfect. I got 25 out of the mix! I also added a teaspoon of fresh ginger to the recipe and a bunch of chopped cilantro. I ate them plain but my family loved them with soy sauce. Takes quite a while, but this a perfect treat for a slow Sunday night!


over 1 year ago Herschelian

Don't eat them with soy sauce (that is not a condiment, it is an ingredient) eat them as they do in China with dark rich vinegar eg Shaanxi vinegar....yummy!


over 1 year ago Lizziemac69

I was actually amazed at how easily the dough for these potstickers was to make, and how well it delivered! I used ground pork for this recipe, instead of chicken, and added a few embellishments to the meat mixture - extra ginger, extra green onion, lots of crushed red pepper and Sichuan peppercorn. Then - the bomb diggity - we used the sauce recipe for "Ideas in Food's Korean-Style Chicken Wings" (also on this site). Fantastic! Truly better than any Asian restaurant I've ever had. The sauce with the potstickers was SPOT ON! Highly recommend and will definitely add to my repertoire of go-to impressive recipes. (Need to practice on making consistent sized/shaped dumplings. But that's a fun project!) Used veggie oil for frying and it was fine - they also re-heated nicely a few days later, though certainly not as good as day-of!


over 1 year ago Andie

Use bacon grease for frying, or coconut oil, but ever canola oil. Canola is not real food.


over 1 year ago Amy G.

Made these last night - so good! Its nice to make these with someone else because it takes so long to make the potstickers. I ended up with enough filling to make about 7 more potstickers, and I definitely ended up with more than 20 in total. Made some green beans to go with them.


almost 2 years ago Gerald5001

Amanda I am sorry but I can ask her


almost 2 years ago Keri

surprisingly easy!


almost 2 years ago vvvanessa

I've been too lazy to make my own wrappers, but looking at your thick, chewy-looking ones, which look amazing, I have run out of excuses! I'm interested in trying the ground ginger, too, since I've only ever used fresh.


almost 2 years ago Gerald5001

My ex-wife is from China and she makes these about 3 times a month but she just boils them. But if we are going to a family party she does fry them


almost 2 years ago Amanda

How long did she boil them for?


over 1 year ago 5lita5

4 minutes -- its right there... you must have just missed it.
"Boil dumplings for 4 minutes, remove with a slotted spoon (allowing excess water to drip off)"


almost 2 years ago T. J.

I made these tonight and I ended up about twice the filling as I had dough. Make sure that the pan you store them on is not only flour covered, but that the dumplings don't touch. Also, give them a stir in the boiling pot so they won't stick and rip apart.


almost 2 years ago The Cooking of Joy

It's actually important to pleat and shape the dumplings so that they can "sit" upright in the frying pan for ideal potstickers. If they were just being boiled, then the shape of the dumpling wouldn't be as important. Here's a link to my mom's version of potstickers, along with a video of how to pleat and shape the dumplings: http://the-cooking-of-joy...