These Crispy Chicken Potstickers are savory, juicy dumplings with golden, pan-fried bottoms and tender, steamed tops—just the way I love them. The flavorful chicken filling is wrapped in delicate dumpling wrappers, seared to perfection, then steamed to lock in all the goodness. Whether I’m making them as an appetizer, snack, or full-on dinner, they always satisfy.
Why You’ll Love This Recipe
I love how these potstickers deliver texture and flavor in every bite—the crispy bottom gives them that signature crunch, while the filling stays moist and tender. They’re fun to make and even better to eat. I can customize the filling, prep them in batches, and freeze extras for later. It’s one of my go-to recipes when I’m craving takeout-style comfort food at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the filling:
-
Ground chicken
- Green onions (finely chopped)
- Garlic (minced)
- Ginger (grated or minced)
- Soy sauce
- Sesame oil
- Rice vinegar
- Salt and pepper
For assembly and cooking:
- Round dumpling wrappers
- Water (for sealing edges)
- Vegetable oil (for frying)
- Water (for steaming)
Optional for serving:
- Soy sauce
- Chili oil or sauce
- Rice vinegar or dumpling dipping sauce
Directions
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I start by mixing all the filling ingredients in a bowl—ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper—until fully combined.
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To assemble, I place a small spoonful of filling in the center of each dumpling wrapper. I dip my finger in water and moisten the edges of the wrapper.
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I fold the wrapper in half and press to seal, making pleats if I’m feeling fancy. I make sure there are no air pockets inside.
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In a large non-stick skillet, I heat oil over medium-high heat. I add the potstickers flat-side down in a single layer and let them cook without moving them for about 2–3 minutes, until the bottoms are golden brown.
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I carefully pour in about 1/4 cup of water and immediately cover the pan with a lid to steam the dumplings. I let them steam for 4–5 minutes until the water has evaporated and the chicken is cooked through.
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I remove the lid and let the bottoms crisp up for another minute before serving.
Servings and timing
This recipe makes about 30 potstickers.
Prep time: 25 minutes
Cook time: 10 minutes per batch
Total time: 35–45 minutes
Variations
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I sometimes mix in finely shredded cabbage or chopped mushrooms for extra texture and flavor.
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I swap ground chicken with ground turkey, or even tofu for a vegetarian version.
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For a spicier filling, I add chili flakes or a dash of hot sauce.
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I make a dipping sauce by mixing soy sauce, rice vinegar, a little sugar, and chili oil.
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If I want to bake or steam them instead, I adjust the method while keeping the same filling.
storage/reheating
Uncooked potstickers freeze beautifully. I place them on a baking sheet lined with parchment, freeze until solid, then transfer to a bag or container. To cook from frozen, I follow the same pan-frying steps but add a bit more cooking time.
Cooked leftovers keep in the fridge for up to 3 days. I reheat them in a skillet with a little oil to bring back the crisp. I avoid the microwave if I want to keep that crispy bottom.
FAQs
Can I use square wrappers instead of round ones?
Yes, I just fold them into triangles or fold the corners in to create a pleated shape—it works just as well.
How do I keep the potstickers from sticking to the pan?
I make sure to use enough oil and a non-stick or well-seasoned skillet. I also avoid moving them too early while they’re crisping.
Can I make the filling ahead of time?
Yes, I often make the filling a day in advance and keep it in the fridge until I’m ready to assemble.
What’s the best way to freeze potstickers?
I freeze them uncooked in a single layer on a tray, then transfer them to a freezer bag. This keeps them from sticking together.
Do I need to cook the filling before stuffing the dumplings?
No, the filling cooks during the steaming step as long as I don’t overfill and I cook them long enough.
Conclusion
These crispy chicken potstickers are one of those recipes I keep coming back to. They’re flavorful, fun to make, and totally addictive. Whether I’m enjoying them fresh from the pan or pulling a batch from the freezer, they always hit the spot. Once I get the hang of folding and frying, it’s hard not to make them again and again.
Print
Crispy Chicken Potstickers (Pan-Fried Dumplings)
- Prep Time: 25 minutes
- Cook Time: 10 minutes per batch
- Total Time: 35 minutes
- Yield: About 30 potstickers
- Category: Appetizer, Dinner, Snack
- Method: Pan-Fried and Steamed
- Cuisine: Asian, Chinese-inspired
- Diet: Gluten Free
Description
These Crispy Chicken Potstickers are pan-fried dumplings with juicy, flavorful chicken filling and a golden, crunchy bottom. Perfect as an appetizer, snack, or main course, they’re easy to prep, cook fast, and freeze well for later. A homemade takeout-style favorite that delivers on texture and taste every time!
Ingredients
For the Filling:
- Ground chicken
- Green onions (finely chopped)
- Garlic (minced)
- Ginger (grated or minced)
- Soy sauce
- Sesame oil
- Rice vinegar
- Salt and pepper
For Assembly and Cooking:
- Round dumpling wrappers
- Water (for sealing wrappers)
- Vegetable oil (for frying)
- Water (for steaming)
- Optional for Serving:
- Soy sauce
- Chili oil or hot sauce
- Rice vinegar or dumpling dipping sauce
Instructions
- Prepare the filling: In a bowl, combine ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, salt, and pepper. Mix well.
- Assemble potstickers: Place a spoonful of filling in the center of each wrapper. Moisten edges with water, fold in half, and seal—pleating edges if desired.
- Pan-fry: Heat oil in a non-stick skillet over medium-high heat. Add dumplings flat-side down in a single layer. Cook without moving for 2–3 minutes until bottoms are golden.
- Steam: Add 1/4 cup water and cover immediately. Steam for 4–5 minutes until water evaporates and chicken is fully cooked.
- Finish: Remove lid and let potstickers crisp up for 1 more minute.
- Serve hot with your favorite dipping sauce.
Notes
- Add shredded cabbage or mushrooms for extra texture.
- Swap chicken for turkey, or tofu for variations.
- Spice it up with chili flakes or hot sauce in the filling.
- Homemade dipping sauce: mix soy sauce, vinegar, a pinch of sugar, and chili oil.
- Potstickers can also be steamed or baked—adjust the method as needed.
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