Chicken Pot Stickers (30 Minutes)

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Filled with a savory mixture of minced chicken, crisp cabbage, aromatic garlic, and ginger, these little pockets of deliciousness will have everyone reaching for seconds. The pot sticker wrappers are perfectly pan-fried until golden and crispy, creating a delightful contrast to the tender filling. Make a bunch and invite your friends and family over for a pot sticker dinner!

Ingredients

Units Scale
For the pot stickers:
  • 1 pound ground chicken
  • 2 cups finely shredded cabbage
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 30 pot sticker wrappers (gyoza or wonton are fine)
  • 2 tablespoons vegetable oil
  • 1/2 cup water
For the dipping sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chili flakes (optional)
  • 1 green onion, finely chopped (optional)

Instructions

  1. In a large mixing bowl, combine the ground chicken, shredded cabbage, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, sugar, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
  2. Take a pot sticker wrapper and place a tablespoon of the chicken filling in the center. Moisten the edges of the wrapper with water, then fold it in half and press the edges together to seal. Create small pleats along one side of the wrapper, gently pressing the pleats to the other side, ensuring the pot sticker is tightly sealed. Repeat this process with the remaining wrappers and filling.
  3. In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Place the pot sticker in the skillet, flat side down, and cook for 2-3 minutes until the bottom becomes golden brown.
  4. Pour 1/2 cup of water into the skillet, cover with a lid, and steam the pot sticker for 5-7 minutes until the water evaporates and the pot stickers are fully cooked.
  5. Remove the lid and drizzle the remaining 1 tablespoon of vegetable oil around the edges of the skillet. Cook the pot stickers for an additional 1-2 minutes, allowing the bottom to become crispy and golden.
  6. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and chili flakes (if using) to make the dipping sauce. Garnish with chopped green onions for added freshness.

Notes

Make sure not to overstuff the gyoza wrappers to avoid them from bursting while cooking. You can serve the pot stickers with the dipping sauce on the side or drizzle the sauce over the dumplings for an extra flavor punch. Pair this dish with a refreshing side of steamed edamame, a crisp cucumber salad, or a bowl of miso soup to complete your meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/chicken-pot-stickers-30-minutes/