Sheet Pan

Chicken Potstickers

by:
November  8, 2013
3.8
4 Ratings
Chicken Potstickers
  • Prep time 40 minutes
  • Cook time 20 minutes
  • Makes about 20
What You'll Need
Ingredients
  • For the wrappers
  • 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
  • For the filling
  • 1 pound ground chicken
  • 2 teaspoons each: sugar, soy sauce, and rice vinegar
  • 1 pinch ground black pepper
  • 1 teaspoon ground ginger
  • 2 stalks green onion, minced
  • 1/4 cup chicken broth
  • 1 pinch red chili flakes
  • 1/4 cup oil for frying the potstickers (I use canola)
Directions
  1. For the wrappers
  2. 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.
  3. Knead dough on a floured surface (adding more flour as necessary) until you have a smooth dough.
  4. Transfer to a clean bowl, cover it with a damp towel, and let the dough rest while you make the filling.
  1. For the filling
  2. In a large bowl, combine all filling ingredients.
  3. 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!)
  4. Place molded dumplings on a floured sheet pan until they are ready to be cooked.
  5. 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.
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molly yeh
molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.

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21 Reviews

FrugalCat
FrugalCat February 11, 2021
I used premade wrappers from the Asian grocery store and made the filling according to the recipe. Absolutely tasty. Might try again with ground turkey.
 
Little P.
Little P. April 12, 2020
I had a horrible time rolling out this dough (I was using a large rolling pin b/c I didn't have the smaller one) and once cooked, it was pretty tough. I won't' be making the dough again, but the filling was very good. I will add some fresh ginger to the mix next time.
 
Karen B.
Karen B. May 16, 2017
These were amazing!!! My son (16) and I were competing to see who could make the best pleat and neatest dumpling. Demolished by all! I recommend frying with goggles on!!
 
Zoe C.
Zoe C. February 6, 2017
I prefer to add the raw dumplings to a med/high pan with a few tsps of oil and then once the bottoms have browned a bit then I add about 3 Tbs of lukewarm water to the pan and instantly cover it to avoid getting splattered. Then after the water has evaporated (4 mins) I will brown them back up and remove them from the pan. Where you can go wrong is adding too much water since you want the potstickers to cook through without getting dry and you also want to make sure to brown the bottoms again. Both methods yield tasty results - just have fun experimenting.

(Also caution note: if your pan is absurdly too hot with oil you can cause a combustion when you add the water so just be vigilant and watch your heat).
 
Ness
Ness February 5, 2016
This is probably an incredibly stupid question, but: does the ground chicken need to be cooked before going into the dumpling wrappers?
 
Zoe C.
Zoe C. February 6, 2017
It doesn't need to be cooked through when it goes into the wrapper since you are boiling or steaming them to cook the inside. Not a stupid question at all.
 
Sofía
Sofía August 27, 2015
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!
 
GourMel
GourMel July 6, 2015
Rolling out dough is one of my most dreaded kitchen tasks. Could I put it through a pasta roller and then cut into circles?
 
Isobel
Isobel October 13, 2014
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!
 
Herschelian
Herschelian February 25, 2014
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!
 
Lizziemac69
Lizziemac69 February 12, 2014
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!
 
Andie
Andie January 30, 2014
Use bacon grease for frying, or coconut oil, but ever canola oil. Canola is not real food.

 
Amy G.
Amy G. December 8, 2013
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.
 
Gerald5001
Gerald5001 November 26, 2013
Amanda I am sorry but I can ask her
 
Keri
Keri November 23, 2013
surprisingly easy!
 
vvvanessa
vvvanessa November 23, 2013
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.
 
Gerald5001
Gerald5001 November 23, 2013
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
 
Amanda
Amanda November 26, 2013
How long did she boil them for?
 
5lita5
5lita5 February 23, 2014
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)"
 
T. J.
T. J. November 20, 2013
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.
 
Joy H.
Joy H. November 19, 2013
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.blogspot.com/2008/12/another-favorite-thing-my-mom-makes-are.html