Description
Delicious homemade chicken potstickers featuring a flavorful filling of minced chicken mixed with aromatic ginger, garlic, and scallions, wrapped in thin dumpling wrappers, pan-fried to crispy perfection and steamed to juicy tenderness.
Ingredients
Scale
Filling
- 500 g chicken thighs or minced chicken
- 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
Others
- 1 package thin dumpling wrappers
- oil for frying (approx. 2 tbsp)
Instructions
- Process chicken: Place the chicken thighs in a food processor and pulse until you get a fairly smooth consistency. Transfer to a bowl.
- Prepare filling mixture: Mix the cornstarch and water together to make a slurry and add it to the chicken. Add in the finely chopped onion, minced garlic, minced ginger, chopped green onions, soy sauce, oyster sauce, salt, MSG, and ground cumin.
- Mix thoroughly: Stir the filling mixture in one direction with a spoon or chopsticks until the mixture is sticky and uniform in texture.
- Taste test: Take a teaspoon of the filling and microwave it for 10-15 seconds until cooked through. Taste and adjust seasoning if needed.
- Assemble potstickers: Place about a tablespoon of filling in the center of a dumpling wrapper. Wet the edges of one side with water. Pinch it closed in the center and pleat inwards until sealed. Repeat with remaining filling and wrappers.
- Freeze for storage (optional): Place assembled dumplings on a tray and freeze for 30 minutes to an hour until the exterior is frozen. Then transfer to a freezer-safe bag for longer storage.
- Cook potstickers: Heat a pan with oil over medium-high heat and place the dumplings flat side down. Once the bottoms are lightly golden, pour in enough hot water to cover the bottom of the pan. Cover with a lid and reduce heat to medium-low. Cook until all the water has evaporated and the potstickers appear shiny.
- Crisp bottoms: Remove the lid and increase heat to brown and crisp up the bottoms of the potstickers.
- Serve: Remove from pan and serve immediately with your favorite dipping sauce.
Notes
- Use chicken thighs for more tender and juicy filling compared to lean chicken breast.
- Adjust salt and soy sauce to taste after the microwave test.
- Freezing dumplings before cooking helps prevent them from sticking together and makes them easier to store.
- Be careful when adding water during cooking to avoid excessive steaming or sogginess.
- Potstickers are best served fresh and hot for optimal texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese
Keywords: chicken potstickers, dumplings, Chinese appetizers, homemade potstickers, pan-fried dumplings, chicken dumplings, Asian cuisine
