Get ready to fall in love with these easy homemade Chicken Potstickers. Ground chicken, cabbage coleslaw, scallions, soy sauce and savory seasonings are wrapped in dumpling wrappers and pan-fried for a golden, slightly crispy finish.
Homemade Chicken Potstickers
These potstickers are a fresher, lighter alternative to takeout and packed with familiar Asian flavors. Using fresh ingredients, they come together quickly on the stove—about 15 minutes of active cooking—and pair well with any dipping sauce you prefer.
The soy dipping sauce included here is my go-to: simple, bright and the perfect complement to the savory filling. You can use ground chicken, pork or beef with the same method. Serve these dumplings as an appetizer, snack, side dish or even a main course.
What Are Potstickers?
Potstickers are Chinese-style dumplings that are traditionally pan-fried, which gives them a crisp bottom and tender top. According to legend, the name comes from dumplings that stuck to a wok while being cooked and became delightfully crispy. They remain a popular street food in Northern China and are commonly enjoyed during celebrations like Chinese New Year.
Recipe Ingredients
A warm dumpling is satisfying and versatile. Below are the ingredients for the potstickers and the soy dipping sauce.
For the Chicken Potstickers
- Cabbage coleslaw mix – 3 cups
- Garlic – 3 cloves, minced
- Olive oil – 1 tablespoon for cooking the coleslaw; additional oil for frying
- Ground chicken – 1 pound
- Egg – 1, to bind the filling
- Scallions – 1/4 cup, diced
- Soy sauce – 2 tablespoons
- Sea salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon, freshly ground
- Asian dumpling wrappers – 1 package (10–12 ounces), round
- Water – about 1 tablespoon for sealing, plus additional for cooking
For the Soy Dipping Sauce
- Soy sauce – 1/4 cup
- Rice vinegar – 2 tablespoons
- Red pepper flakes – 1/8 teaspoon (optional)
- Salt & pepper – to taste
- Sesame seeds – 1/2 teaspoon, for garnish
How to Make Chicken Potstickers
The steps are straightforward: cook the vegetables, mix the filling, shape the potstickers, and pan-fry with a brief steam to finish. Follow the directions below for best results.
Prepare the Filling
- Cook coleslaw and garlic: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 3 cups coleslaw mix and the minced garlic. Cook for about 5 minutes until wilted and fragrant. Remove from heat and let cool slightly.
- Make filling: In a bowl combine 1 pound ground chicken, 1 beaten egg, 1/4 cup diced scallions, 2 tablespoons soy sauce, the cooked coleslaw, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until evenly combined and set aside.
Shape the Potstickers
- Set up: Arrange wrappers, filling and a small dish of water for sealing.
- Fill wrappers: Place three wrappers on your work surface. Lightly moisten the wrapper edge with water. Add roughly 1 teaspoon of filling to the center of each wrapper.
- Seal and pleat: Fold the wrapper over the filling, pinch one end and create gentle pleats along one side, pressing edges firmly to seal. Use extra water if needed. Place each finished potsticker on a plate or baking sheet. They can be cooked immediately or frozen for later.
Cook the Dumplings
- Heat oil: For the first batch, warm 1–2 tablespoons olive oil in a frying pan over medium heat.
- Fry: Arrange up to 12 potstickers pleat-side up in the pan and cook uncovered for about 3 minutes, until the bottoms are golden brown.
- Steam/boil: Carefully add 4 cups water to the pan (enough to create steam but not submerge the potstickers fully), cover and cook for 6–7 minutes.
- Finish: Uncover, flip the potstickers, and cook 3–4 more minutes to crisp the other side. Repeat in batches as needed. Garnish with chopped scallions and sesame seeds before serving.
Make the Soy Dipping Sauce
- Combine: Whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, and red pepper flakes if using. Season with salt and pepper to taste.
- Garnish: Sprinkle with sesame seeds.
- Serve: Offer the sauce alongside warm potstickers.
Tips for Success
These quick tips will help you make neat, flavorful potstickers every time.
- Dice scallions finely so the filling is easy to wrap and distributes evenly.
- Seal well: Use enough water to create a strong seal so dumplings don’t open during cooking.
- Avoid overfilling: Start with a small amount of filling and adjust to prevent tearing or trapped air.
- Cook in batches: Give each potsticker room in the pan for even browning and steaming.
Serving Suggestions
Potstickers pair well with many sides. Consider serving them with a crisp salad or other finger foods for a balanced spread.
- Salad: A fresh dinner salad balances the savory dumplings.
- Finger foods: Serve alongside crispy vegetables or small bites for a party platter.
- Alternate sauces: Try honey-sriracha or a sesame-ginger dipping sauce for variety.
How to Store and Reheat Potstickers Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sauce separate.
- Reheat in the microwave in 30-second intervals, making sure pieces aren’t touching, or warm on the stove in a little oil for about 1 minute until heated through.
Can I Freeze Chicken Potstickers?
- Yes. Freeze uncooked potstickers for best results. Lay them on a parchment-lined baking sheet and flash-freeze until firm.
- Transfer frozen potstickers to an airtight bag and store in the freezer. Thaw overnight in the refrigerator before cooking, or cook from frozen following slightly longer cook times.
Chicken Potstickers
Ingredients
For the Chicken Potstickers
- 3 cups cabbage coleslaw mix
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 egg
- 1/4 cup diced scallions
- 2 tablespoons soy sauce
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 package (10–12 ounces) round dumpling wrappers
- 1 tablespoon water, plus more for cooking
- 1/2 cup olive oil for frying
For the Soy Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/8 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/2 teaspoon sesame seeds, for garnish
Instructions
Make Filling
- Heat 1 tablespoon olive oil in a medium skillet. Add coleslaw mix and minced garlic; cook about 5 minutes until wilted and fragrant.
- In a mixing bowl combine ground chicken, egg, scallions, soy sauce, cooked coleslaw, salt and pepper. Mix until combined and set aside.
Form Potstickers
- Lay out wrappers, a dish of water and the filling. Place a teaspoon of filling in the center of each wrapper and moisten the edge with water.
- Fold, pinch and pleat the wrapper to seal. Place finished potstickers on a plate or baking sheet. Cook immediately or freeze.
Cook Potstickers
- Cook in batches. Heat 1–2 tablespoons olive oil in a pan over medium heat.
- Place up to 12 potstickers pleat-side up and fry 3 minutes until bottoms brown. Add 4 cups water, cover and steam 6–7 minutes.
- Uncover, flip and cook 3–4 more minutes. Repeat for remaining potstickers. Garnish and serve.
Make Dipping Sauce
- Mix all sauce ingredients in a small dish, adjust seasoning, and top with sesame seeds.
- Serve warm potstickers with the sauce.
Equipment
- Stove
Notes
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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More Easy Side Dish Ideas
Hungry for more savory sides? Try these next:
- Swedish Meatballs
- Steakhouse Creamed Spinach
- Spinach and Feta No-Yeast Bread