Bring the magic of authentic Asian cuisine to your kitchen with these homemade chicken potstickers. Packed with a flavorful chicken and vegetable filling, wrapped in a tender dough, and pan-fried to crispy perfection, these potstickers make an irresistible appetizer or main course. Serve them with a tangy, spicy dipping sauce for the ultimate flavor explosion. Perfect for family dinners, parties, or meal prepping, these potstickers are a crowd-pleaser every time.
Ingredients
Filling:
- 1 cup chicken, minced or ground
- ½ cup cabbage, shredded
- ¼ cup carrot, grated
- 4 cloves garlic, minced
- 1 tsp ginger, grated
- 2 stalks green onion, chopped
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 tsp hoisin sauce
- Salt & pepper, to taste
For Potstickers:
- 20 potsticker wrappers
- Oil, for frying
- Sesame seeds & green onion, for garnish
Dipping Sauce:
- 2 Tbsp soy sauce
- 1 tsp white vinegar
- 2 tsp brown sugar
- 1 tsp sriracha
- 1 tsp sesame seeds
- 1 tsp chili oil
Instructions
- Prepare the Filling : In a mixing bowl, combine minced chicken, shredded cabbage, grated carrot, minced garlic, grated ginger, and chopped green onions. Add soy sauce, sesame oil, hoisin sauce, salt, and pepper. Mix thoroughly to combine and set aside.
- Assemble the Potstickers : Place a small spoonful of the filling in the center of each potsticker wrapper. Moisten the edges of the wrapper with water, fold in half, and press to seal, ensuring there are no air pockets. Pleat the edges for a traditional look or leave them plain if preferred.
- Cook the Potstickers : Heat a non-stick pan over medium heat and add a thin layer of oil. Arrange the potstickers in a single layer in the pan and fry until the bottoms are golden brown, about 2 minutes. Add ¼ cup of water to the pan, cover, and steam the potstickers for 4–5 minutes until the filling is cooked through. Remove the lid and cook for an additional minute to crisp up the bottoms again.
- Make the Dipping Sauce : In a small bowl, mix soy sauce, white vinegar, brown sugar, sriracha, sesame seeds, and chili oil. Stir until the sugar dissolves and adjust the spice level to taste.
- Serve and Garnish : Plate the potstickers and garnish with sesame seeds and chopped green onions. Serve warm with the prepared dipping sauce on the side.
Conclusion
These homemade chicken potstickers combine savory, juicy filling with a crispy, chewy wrapper for a truly satisfying bite. The complementary dipping sauce enhances the flavors with a perfect balance of tang, sweetness, and spice. Whether you’re a seasoned cook or a potsticker novice, this recipe will guide you to delicious results every time.
Best Homemade Chicken Potstickers
Crispy and juicy homemade chicken potstickerspaired with a tangy-spicy dipping sauce for the ultimate Asian-inspired treat.
Ingredients
Filling:
- 1 cup chicken minced or ground
- ½ cup cabbage shredded
- ¼ cup carrot grated
- 4 cloves garlic minced
- 1 tsp ginger grated
- 2 stalks green onion chopped
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 2 tsp hoisin sauce
- Salt & pepper to taste
For Potstickers:
- 20 potsticker wrappers
- Oil for frying
- Sesame seeds & green onion for garnish
Dipping Sauce:
- 2 Tbsp soy sauce
- 1 tsp white vinegar
- 2 tsp brown sugar
- 1 tsp sriracha
- 1 tsp sesame seeds
- 1 tsp chili oil
Instructions
- Prepare the Filling : In a mixing bowl, combine minced chicken, shredded cabbage, grated carrot, minced garlic, grated ginger, and chopped green onions. Add soy sauce, sesame oil, hoisin sauce, salt, and pepper. Mix thoroughly to combine and set aside.
- Assemble the Potstickers : Place a small spoonful of the filling in the center of each potsticker wrapper. Moisten the edges of the wrapper with water, fold in half, and press to seal, ensuring there are no air pockets. Pleat the edges for a traditional look or leave them plain if preferred.
- Cook the Potstickers : Heat a non-stick pan over medium heat and add a thin layer of oil. Arrange the potstickers in a single layer in the pan and fry until the bottoms are golden brown, about 2 minutes. Add ¼ cup of water to the pan, cover, and steam the potstickers for 4–5 minutes until the filling is cooked through. Remove the lid and cook for an additional minute to crisp up the bottoms again.
- Make the Dipping Sauce : In a small bowl, mix soy sauce, white vinegar, brown sugar, sriracha, sesame seeds, and chili oil. Stir until the sugar dissolves and adjust the spice level to taste.
- Serve and Garnish : Plate the potstickers and garnish with sesame seeds and chopped green onions. Serve warm with the prepared dipping sauce on the side.