Chicken Potstickers (Pan Fried Dumplings) Recipe
Delicate, crispy-on-the-bottom and deliciously juicy inside, Chicken Potstickers (Pan Fried Dumplings) are one of those magical dishes that always impress yet are surprisingly achievable in your own kitchen. These dumplings are bursting with tender ground chicken, garlic, ginger, and a fresh hit of napa cabbage, all wrapped up in handy store-bought wrappers, pan-fried until golden then steamed to perfection. Whether you’re sharing them at a dinner party or enjoying a cozy night in, you’ll love how these potstickers steal the show every single time!

Ingredients You’ll Need
The secret to Chicken Potstickers (Pan Fried Dumplings) is starting with the right essentials. Each ingredient has a purpose, from boosting umami to adding a gentle crunch or binding it all together. Here’s everything you’ll need and a few helpful notes for each:
- Ground chicken: Use dark meat if possible; it stays moist and flavorful once cooked.
- Circular dumpling wrappers: Look for these in the refrigerated section; keep them covered to prevent drying.
- Napa cabbage: This lends juiciness and a subtle sweetness, plus lovely color throughout your dumplings.
- Salt: Essential for drawing out excess moisture from the cabbage so your filling isn’t watery.
- Green onions: For a fresh bite and splash of color in every dumpling.
- Garlic cloves: Brings aromatic depth to the filling; mince finely so it blends right in.
- Ginger: Don’t skip this — it brightens and sharpens the overall flavor.
- Soy sauce: The classic salty backbone of the filling; use a low-sodium version if you prefer.
- Oyster sauce: Adds extra richness and umami that’ll make these potstickers addictive.
- Sesame oil: Just a dash makes the filling delightfully fragrant and nutty.
- Chicken bouillon: A shortcut to even more savory goodness, making the chicken pop.
- White pepper: Its gentle heat works seamlessly into the background, lifting everything up.
- Dumpling dipping sauce: Get ready for dunking! You can buy this or quickly whisk up some soy, vinegar, and chili oil.
- Green onions and sesame seeds (for garnish): Finish with a sprinkle for color, crunch, and another pop of flavor.
How to Make Chicken Potstickers (Pan Fried Dumplings)
Step 1: Prepare the Cabbage
Start by tossing your chopped napa cabbage with salt in a bowl, making sure everything is evenly coated. Let it sit for around 10 minutes — this draws out excess moisture, ensuring you don’t end up with soggy potstickers. Rinse the cabbage thoroughly to wash off the salt, then squeeze hard to remove as much water as you can. This little step keeps your filling light and never watery!
Step 2: Make the Filling
In a large mixing bowl, combine the ground chicken, squeezed cabbage, sliced green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Give this all a good mix by hand or with chopsticks until the mixture looks even and a bit sticky. For ultimate flavor, pan-fry a teaspoon of the filling and taste it; adjust seasoning as needed before moving on to assembly.
Step 3: Fold the Dumplings
Working one at a time, keep your dumpling wrappers covered with a damp towel. Place a wrapper in your palm, dab the edge with water, and spoon a heaping teaspoon of filling into the center. Fold the wrapper in half, then pleat just the front edge toward the middle (about three pleats on each side). Pinch the edges together at the top to make a tight seal. Tuck each finished dumpling under a damp towel while you shape the rest to keep them moist and pliable.
Step 4: Pan Fry and Steam
Heat a drizzle of oil in a non-stick pan over medium heat. Add about 10 Chicken Potstickers (Pan Fried Dumplings) at a time, making sure not to crowd the pan. Let them sizzle for 2 minutes until the bottoms are perfectly golden and crisp. Carefully pour in enough water to coat the bottom of the pan and immediately cover with a lid. Steam for 5 minutes, until the wrappers turn translucent and the filling cooks through.
Step 5: Freeze or Fry the Rest
You can cook all your dumplings at once, or freeze leftovers for another day. To freeze uncooked leftovers, arrange them in a single layer on a sheet pan lined with wax paper or plastic wrap, making sure they don’t touch. Once solid, transfer them to a container or freezer bag — so easy for meal prep or last-minute snacks!
Step 6: Serve with Sauce and Garnish
Transfer your hot Chicken Potstickers (Pan Fried Dumplings) onto a platter and shower them with chopped green onions and a scattering of sesame seeds. Offer dumpling dipping sauce on the side and dive in while they’re piping hot!
How to Serve Chicken Potstickers (Pan Fried Dumplings)

Garnishes
Finish with a flourish: scatter extra sliced green onions and a generous pinch of toasted sesame seeds over the dumplings. A quick drizzle of chili oil also brings the flavor and color up a notch, making your Chicken Potstickers (Pan Fried Dumplings) even more irresistible.
Side Dishes
Set the stage for your potstickers with simple sides like a fresh cucumber salad, steamed jasmine rice, or a zingy Asian slaw. Don’t forget a bowl of rich miso soup or a cooling seaweed salad — they balance out the hearty savory bites perfectly.
Creative Ways to Present
Try arranging your dumplings in a neat spiral on a large platter for a beautiful centerpiece. Or, serve them “street food style” on skewers with little dipping bowls. For a fun twist, offer a flight of dipping sauces, from classic soy-vinegar to spicy garlic or peanut-lime.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store cooked Chicken Potstickers (Pan Fried Dumplings) in an airtight container in the fridge. They’ll keep beautifully for up to 3 days and make a top-notch snack or lunchbox treat.
Freezing
For longer storage, freeze your uncooked dumplings right after folding. Lay them out on a lined tray in the freezer until solid. Then, pop them into a zip-top bag or sealed container; they’ll stay fresh for up to 2 months without sticking together.
Reheating
To reheat, place chilled or thawed potstickers in a non-stick pan with a splash of water and cover until heated through. You can also bake them at 350°F for 10 minutes if you want to revive that bottom crispiness!
FAQs
Can I use ground turkey or pork instead of chicken?
Absolutely! Both turkey and pork work beautifully using this same method. Just keep in mind that pork, especially, is a bit fattier and will result in even juicier dumplings.
Do I really have to squeeze the cabbage?
Yes, squeezing the cabbage is key! Skipping this step can make the filling watery, which could split the wrappers while cooking. Taking that extra couple minutes ensures perfectly tender yet non-soggy dumplings.
What’s the best way to keep dumpling wrappers from drying out?
Always keep your wrappers covered with a slightly damp clean towel as you work, and cover the finished dumplings as you fold. If the edges feel dry, brush them lightly with water before sealing.
Can I bake Chicken Potstickers (Pan Fried Dumplings) instead of pan-frying?
While baking is an option, you’ll miss out on that signature golden crispy bottom only achieved with pan-frying. If you must, brush them lightly with oil and bake at a high heat, flipping once for color on both sides.
What should I do if the dumplings stick to my pan?
If you notice sticking, let the potstickers cool for a minute, then gently nudge with a thin spatula. Using a good-quality non-stick pan and enough oil plus water for steaming dramatically reduces sticking.
Final Thoughts
Cooking Chicken Potstickers (Pan Fried Dumplings) at home is every bit as fun as it is rewarding. Don’t be surprised if these become your new weeknight favorite or your friends beg for your recipe after the first bite. Dive in, get folding, and enjoy the love in every golden, crispy pocket!
PrintChicken Potstickers (Pan Fried Dumplings) Recipe
Delicious and savory chicken potstickers, also known as pan-fried dumplings, are a popular Asian dish that you can easily make at home. These dumplings are filled with a flavorful mixture of ground chicken, napa cabbage, and aromatic seasonings, then pan-fried to a crispy perfection. Serve them with a tangy dipping sauce for a delightful appetizer or main course.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Makes approximately 40 potstickers 1x
- Category: Appetizer, Main Course
- Method: Pan-Frying, Steaming
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Ground Chicken Filling:
- 1 lb ground chicken
- 2 cups napa cabbage (chopped)
- 1 tsp salt
- 4 green onions (sliced)
- 6 garlic cloves (minced)
- 2-inch ginger (minced)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp chicken bouillon
- 1 tsp white pepper
Additional Ingredients:
- 1 lb circular dumpling wrapper
- dumpling dipping sauce
- green onions (for garnish)
- sesame seeds (for garnish)
Instructions
- Prepare Napa Cabbage: Add napa cabbage and salt to a bowl, toss to coat, let sit for 10 minutes, rinse off salt, and squeeze out excess moisture.
- Make Filling: In a large bowl, mix ground chicken, prepared napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Adjust seasoning to taste.
- Fold Dumplings: Wet edges of dumpling wrapper, place filling, fold in half, pleat the front side, seal by pinching the top. Keep covered with a damp towel.
- Cook Potstickers: Pan-fry dumplings in oil until golden brown, then add water, cover, and steam for 5 minutes.
- Freeze Dumplings: Lay uncooked dumplings flat on a lined sheet pan, freeze until hard, then store in a container.
- Serve: Enjoy the potstickers with dipping sauce, green onions, and sesame seeds.
Notes
- You can customize the filling with additional ingredients like mushrooms, water chestnuts, or shrimp.
- Ensure the dumpling wrappers are sealed tightly to prevent filling from leaking during cooking.
- Experiment with different dipping sauces for variety.
Nutrition
- Serving Size: 2 potstickers
- Calories: 180
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: chicken potstickers, pan-fried dumplings, homemade dumpling recipe, Asian appetizer, ground chicken filling