Chicken Potstickers
These Chicken Potstickers are irresistibly crispy and packed with savory, fresh flavors. Perfect for cozy nights or entertaining friends!
Equipment
- Mixing Bowl
- Frying Pan
- Spatula or tongs
- Measuring cups and spoons
- Knife and cutting board
- Rolling pin (optional)
Ingredients
- 1 pound ground chicken the star of the show, tender and flavorful
- 1/2 cup shredded carrots adds sweetness and a pop of color
- 1 cup shredded green cabbage provides crunch and freshness
- 3 cloves garlic minced, for aromatic depth
- 1/4 cup chopped green onions brightens the filling
- 1 tablespoon hoisin sauce adds a sweet and savory depth
- 1 tablespoon sesame oil lends a nutty flavor
- 1 egg helps bind the filling together
- 1/4 cup vegetable oil for frying
- 40 dumpling wrappers the perfect wrap for our savory filling
- soy sauce for dipping
Instructions
Chicken Potstickers
- In a large mixing bowl, combine the ground chicken, shredded carrots, shredded cabbage, minced garlic, chopped green onions, hoisin sauce, sesame oil, and the egg. Mix well until all ingredients are fully incorporated.
- Take a dumpling wrapper and place about a tablespoon of the filling in the center. Moisten the edges with water, then fold in half to create a half-moon shape. Press edges firmly to seal and optionally pleat edges for decoration.
- Heat a large frying pan over medium-high heat and add vegetable oil. Place potstickers in the pan without overcrowding. Fry for 2-3 minutes until bottoms are golden brown.
- Add about 1/4 cup water to the pan and cover immediately to steam potstickers. Let steam for 5-7 minutes until tops are cooked through.
- Remove lid and allow potstickers to fry for another minute to crisp up. Serve hot with soy sauce for dipping.
Notes
- Seal dumpling wrappers tightly and avoid overfilling to prevent tearing.
- Ensure oil is hot before frying and avoid overcrowding the pan to prevent sticking and uneven cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked potstickers for longer storage.