Introduction

These homemade chicken potstickers are tender, flavorful, and perfect for any meal or snack. With a juicy filling wrapped in thin dumpling wrappers, they offer a delightful balance of textures and tastes. Cooking them at home is easier than you might think, and they’re great fresh or frozen for later.

A white round plate holds ten steamed dumplings arranged in a loose circle, each dumpling has a slightly translucent, soft dough skin with light folds and is topped with red chili flakes, small green onion pieces, and a light drizzle of soy sauce. In the background to the left is a bamboo steamer with more dumplings inside, and to the upper right are two small white bowls, one filled with a dark soy sauce and the other with a red chili sauce. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500 g chicken thighs or minced chicken

1 package thin dumpling wrappers

1/4 yellow onion, finely chopped

1 tbsp ginger, minced

5-6 garlic cloves, minced

3 green onions, chopped

1 tsp cornstarch

3 tbsp cold water

1 1/2 tbsp soy sauce

1 tbsp oyster sauce

1/4 tsp cumin powder

1/2 – 3/4 tsp salt

1/4 tsp ground black pepper

1/8 tsp MSG (optional)

Instructions

Step 1: Place the chicken thighs in a food processor and pulse until you achieve a fairly smooth consistency. Transfer the minced chicken to a bowl.

Step 2: Mix the cornstarch and cold water to make a slurry and add it to the chicken. Add the finely chopped onion, minced garlic, minced ginger, chopped green onions, soy sauce, oyster sauce, salt, MSG, and ground cumin powder.

Step 3: Stir the mixture thoroughly in one direction using a spoon or chopsticks until it becomes sticky and uniform.

Step 4: To test the filling’s seasoning, microwave a teaspoon of the mixture for 10-15 seconds until cooked through. Taste and adjust the seasonings if needed.

Step 5: Place about a tablespoon of filling in the center of each dumpling wrapper. Moisten one side’s edges with water, then pinch closed in the center and pleat inward along the edge until sealed. Repeat until all filling is used.

Step 6: To freeze for later, arrange dumplings on a tray and freeze for 30 minutes to an hour until the exterior is firm. Transfer them to a freezer-safe bag for storage.

Step 7: To cook, heat oil in a pan over medium-high heat and place dumplings flat side down. Once the bottoms are lightly golden, pour in hot water to cover the pan’s bottom. Cover with a lid and reduce heat to medium-low. Cook until water evaporates and potstickers look shiny.

Step 8: Remove the lid, increase the heat to brown and crisp the bottoms further.

Step 9: Remove from pan and serve warm with your favorite dipping sauce.

Tips & Variations

For extra flavor, add finely chopped cilantro or a pinch of chili flakes to the filling.

Use ground chicken as an alternative if you don’t have thighs; just ensure it’s finely minced.

If you don’t have a food processor, finely chop the chicken and mix thoroughly for a similar texture.

Try steaming or boiling the dumplings for a lighter version.

Pair your potstickers with dipping sauces like soy sauce mixed with vinegar and chili oil for a classic taste.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast. However, thighs provide more moisture and tenderness, so chicken breast might result in a drier filling. Adjust seasoning and consider adding a little oil if using breast meat.

How do I prevent potstickers from sticking to the pan?

Make sure to heat the oil well before adding the potstickers and avoid overcrowding the pan. Use a non-stick or well-seasoned pan and add enough water to steam without letting the potstickers stick. After steaming, increase heat to crisp the bottoms without burning.