Chicken Potstickers (Pan Fried Dumplings)

Ingredients

The Filling

• 1 lb ground chicken
• 2 cups napa cabbage (chopped)
• 1 tsp salt
• 4 green onions (sliced)
• 6 garlic cloves (minced)
• 2 inch ginger (minced)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp chicken bouillon
• 1 tsp white pepper

The Base

• 1 lb circular dumpling wrapper

For Serving

• Dumpling dipping sauce
• Green onions
• Sesame seeds

Instructions on the next page 👇👇

Directions

1. Begin by preparing the napa cabbage. In a medium-sized bowl, add the chopped napa cabbage and sprinkle one teaspoon of salt over it. Toss the cabbage to ensure it’s evenly coated with salt. Allow it to sit for about 10 minutes. This step is crucial as it draws out excess moisture, which you want to release for a tremendous filling texture.

2. After 10 minutes, rinse the napa cabbage under cold water to remove the salt. Squeeze the cabbage gently in your hands to release any excess moisture, ensuring that it is not too wet before combining it with the other ingredients.

3. In a large mixing bowl, prepare the filling. Combine the ground chicken, rinsed napa cabbage, sliced green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix the ingredients thoroughly until well incorporated.

4. Before proceeding to fold the dumplings, pan fry a small piece of the filling in a non-stick skillet over medium heat. This is your chance to taste test the mixture. If you find it needs more seasoning, adjust accordingly. This step is key to achieving a tremendous flavor.

5. To start folding the dumplings, take a circular dumpling wrapper and wet the edge with a little water. Place about one tablespoon of the filling in the center of the wrapper. Then fold it in half, creating a semicircle shape. With the front half of the dumpling, make three pleats towards the middle while gently pushing the end to create a seal. Repeat this process on the other side, pinching at the top to secure the filling inside.

6. As you fold each dumpling, it’s essential to keep the remaining wrappers and the folded dumplings covered with a damp towel. This prevents them from drying out while you continue to work.

7. To cook the potstickers, heat a drizzle of oil in a non-stick pan over medium heat. Depending on your pan’s size, arrange about 10 dumplings in a single layer, ensuring not to overcrowd them. Allow them to sear for a tremendous 2 minutes until the bottoms develop a beautiful golden-brown crust.

8. Once the bottoms are nicely browned, add just enough water to cover the bottom of the pan. Cover the pan with a lid and let the dumplings steam for about 5 minutes. This results in the perfect dumplings that are both crispy and tender.

9. You have the option to cook all of the dumplings at once or save some for later. To freeze any uncooked dumplings, lay them flat on a wax sheet or a plastic wrap-lined sheet pan. Ensure they don’t touch to avoid sticking. Once they’re frozen, you can transfer them to a container or bag, efficiently saving space in your freezer.

10. Serve your chicken potstickers hot with a side of dumpling dipping sauce, garnished with green onions and sesame seeds. Enjoy the warm, comforting flavors that are sure to delight your guests!

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