Chicken Potstickers
Chicken Potstickers
Ingredients
For the Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, minced
- 1/4 cup water
- 2 tablespoons garlic, minced
- 1/4 cup green onions, minced
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly and Cooking
- 30 dumpling wrappers, round, store-bought
- 2 tablespoons vegetable oil
- 1/2 cup water, for steaming
For Serving (Optional)
- 1/2 cup dipping sauce, your favorite, such as soy sauce with chili flakes and sesame seeds
- 1 tablespoon green onions, chopped, for garnish
Instructions
- 1
If not already minced, process the boneless, skinless chicken thighs in a food processor until finely minced. Transfer the minced chicken to a large mixing bowl.
⏱️ 5 min
- 2
To the minced chicken, add 1/4 cup water, minced garlic, minced green onions, dark soy sauce, oyster sauce, brown sugar, cornstarch, salt, and white pepper. Mix all the ingredients thoroughly until well combined and the mixture is slightly sticky.
⏱️ 5 min
- 3
To check the seasoning, take a small spoonful of the filling (about 1/2 teaspoon) and microwave it for 15-20 seconds until cooked through. Taste and adjust seasonings in the main filling mixture as needed.
⏱️ 2 min
- 4
Take one dumpling wrapper and place about 1 teaspoon of chicken filling in the center. Dip your finger in water and moisten the entire edge of the wrapper.
⏱️ 10 min
- 5
Fold the wrapper in half to create a crescent shape. Starting from one end, create small pleats along the curved edge, pressing firmly to seal the dumpling and ensure no filling escapes. Repeat with the remaining filling and wrappers.
⏱️ 15 min
- 6
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Once the oil is shimmering, carefully place the assembled dumplings into the pan in a single layer, ensuring not to overcrowd. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
⏱️ 3 min
- 7
Once the bottoms are browned, carefully add 1/2 cup of water to the pan. Immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam the dumplings for 7-8 minutes, or until the chicken filling is cooked through and the water has evaporated.
⏱️ 8 min - 8
Remove the lid and continue to cook for another 1-2 minutes if needed, to ensure any remaining water evaporates and the bottoms are extra crispy. Repeat steps 6-8 with any remaining dumplings.
⏱️ 2 min
- 9
Serve the hot chicken potstickers immediately with your favorite dipping sauce and garnish with chopped green onions, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Potstickers
For the Chicken Filling
- 1 1/2 pounds boneless, skinless chicken thighs, minced
- 1/4 cup water
- 2 tablespoons garlic, minced
- 1/4 cup green onions, minced
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For Assembly and Cooking
- 30 dumpling wrappers, round, store-bought
- 2 tablespoons vegetable oil
- 1/2 cup water, for steaming
For Serving (Optional)
- 1/2 cup dipping sauce, your favorite, such as soy sauce with chili flakes and sesame seeds
- 1 tablespoon green onions, chopped, for garnish
Instructions
- 1
If not already minced, process the boneless, skinless chicken thighs in a food processor until finely minced. Transfer the minced chicken to a large mixing bowl.
⏱️ 5 min - 2
To the minced chicken, add 1/4 cup water, minced garlic, minced green onions, dark soy sauce, oyster sauce, brown sugar, cornstarch, salt, and white pepper. Mix all the ingredients thoroughly until well combined and the mixture is slightly sticky.
⏱️ 5 min - 3
To check the seasoning, take a small spoonful of the filling (about 1/2 teaspoon) and microwave it for 15-20 seconds until cooked through. Taste and adjust seasonings in the main filling mixture as needed.
⏱️ 2 min - 4
Take one dumpling wrapper and place about 1 teaspoon of chicken filling in the center. Dip your finger in water and moisten the entire edge of the wrapper.
⏱️ 10 min - 5
Fold the wrapper in half to create a crescent shape. Starting from one end, create small pleats along the curved edge, pressing firmly to seal the dumpling and ensure no filling escapes. Repeat with the remaining filling and wrappers.
⏱️ 15 min - 6
Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat. Once the oil is shimmering, carefully place the assembled dumplings into the pan in a single layer, ensuring not to overcrowd. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
⏱️ 3 min - 7
Once the bottoms are browned, carefully add 1/2 cup of water to the pan. Immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam the dumplings for 7-8 minutes, or until the chicken filling is cooked through and the water has evaporated.
⏱️ 8 min - 8
Remove the lid and continue to cook for another 1-2 minutes if needed, to ensure any remaining water evaporates and the bottoms are extra crispy. Repeat steps 6-8 with any remaining dumplings.
⏱️ 2 min - 9
Serve the hot chicken potstickers immediately with your favorite dipping sauce and garnish with chopped green onions, if desired.
⏱️ 2 min