Step-by-Step Super Easy Chicken Potstickers Recipe

What Are Potstickers?

Potstickers, or “guo tie” in Chinese, are a type of pan-fried dumpling. They have a crispy base and a soft, chewy top, achieved through a unique fry-steam-fry cooking method. These dumplings originated in northern China, where wheat-based dishes are a staple, but they’ve become a beloved dish globally.

Potstickers vs. Other Dumplings

While all potstickers are dumplings, not all dumplings are potstickers. Here’s how they compare:

Type	Cooking Method	Wrapper Thickness	Common Fillings
Potstickers	Pan-fried, then steamed	Medium	Meat, vegetables
Wontons	Boiled or deep-fried	Thin	Pork, shrimp
Gyoza	Pan-fried, then steamed	Thinner than potstickers	Garlic-heavy meat mix

Choosing the Right Wrappers

The wrapper plays a critical role in the texture and success of your potstickers. A poorly chosen wrapper can lead to tearing or an uneven cook.

Store-Bought Wrappers

If you’re a beginner, start with store-bought wrappers:

• Round Dumpling Wrappers: Look for these in the refrigerated section of Asian grocery stores.
• Texture Tips: Choose thin but sturdy wrappers to hold the filling without breaking.

Pro Tip: Avoid wonton wrappers – they’re square and too thin for proper potstickers.

Homemade Wrappers

For an authentic experience, make your wrappers:

• Ingredients: All-purpose flour and water.
• Process: Knead a smooth dough, let it rest, and roll it into thin circles.

Why Make Your Own? Homemade wrappers offer better control over thickness and texture, giving your potstickers a more rustic and authentic feel.

Ingredients Needed for Chicken Potstickers

Making potstickers requires a simple list of ingredients. Here’s what you’ll need:

Filling Ingredients

Ingredient	Purpose & Notes
Chicken Mince	A lean and mild protein choice.
Garlic	Adds depth and aroma to the filling.
Ginger	Provides a fresh, zingy flavor.
Leek	Adds sweetness and texture.
White Pepper	Gives a mild, earthy heat.
Egg (Separated)	Yolks for binding, whites for sealing.
Shaoxing Wine	Tenderizes the chicken and enhances the flavor.
Sesame Oil	It adds a nutty aroma.
Salt	Balances the flavors.

For Cooking

• Vegetable Oil: Used for frying to achieve the signature crispy base.
• Water: Added during steaming to cook the filling thoroughly.

Step-by-Step Guide: How to Make Chicken Potstickers

1. Prepare the Filling

The filling is the heart of a potsticker, and getting the right consistency is key.

Steps:

1. In a mixing bowl, combine:
   • 500g of chicken mince.
   • 2 finely minced garlic cloves.
   • 1 tablespoon of grated ginger.
   • 2 tablespoons of finely chopped leek.
   • 1 teaspoon of white pepper.
   • 1 egg yolk.
   • 1 tablespoon of Shaoxing wine.
   • 1 teaspoon of sesame oil and a pinch of salt.
2. Mix vigorously using a spoon or your hands until the filling becomes sticky. This ensures the ingredients bind well.

Pro Tip: Let the filling rest in the fridge for 15 minutes. This allows the flavors to meld and makes the filling easier to handle.

2. Assemble the Potstickers

Folding potstickers is easier than it looks. Here’s how to do it:

Steps:

1. Place a wrapper in the palm of your hand.
2. Add 1 teaspoon of filling in the center.
3. Wet the edges of the wrapper with the egg white using your finger or a brush.
4. Fold the wrapper in half over the filling to form a semi-circle.
5. Press the edges together, creating pleats if desired.

Pro Tip for Beginners: Press and seal tightly if pleating feels tricky. Neatness improves with practice!

3. Cook the Potstickers

The iconic fry-steam-fry method gives potstickers their unique texture.

Steps:

1. Heat 1 tablespoon of vegetable oil in a nonstick skillet over medium heat.
2. Place the potstickers flat-side down in a single layer without crowding.
3. Fry for 2-3 minutes until the bottoms turn golden brown.
4. Carefully pour ¼ cup of water and cover the pan with a lid. Steam for 5-7 minutes until the water evaporates.
5. Uncover and let the potstickers fry for another 1-2 minutes to crisp up the bottoms.

Serving Suggestions

Best Dipping Sauces

Potstickers shine with the right sauce. Here are two simple options:

1. Soy-Vinegar Dipping Sauce:
   • 2 tablespoons soy sauce.
   • 1 tablespoon black vinegar.
   • A dash of chili oil.
2. Garlic Ginger Sauce:
   • 1 tablespoon minced garlic.
   • 1 tablespoon grated ginger.
   • 2 tablespoons soy sauce.
   • 1 teaspoon sesame oil.

Perfect Pairings

• Hot Soup: Pair with wonton or hot-and-sour soup for a comforting meal.
• Salads: Serve with a light cucumber salad to balance the richness.
• Rice Dishes: Add fried or plain jasmine rice for a complete meal.

Freezing and Reheating Potstickers

Potstickers are meal-prep-friendly. Here’s how to store and reheat them:

Freezing Instructions

1. Arrange uncooked potstickers on a baking sheet in a single layer.
2. Freeze for 2-3 hours until solid.
3. Transfer to a zip-top bag, label with the date, and freeze for up to 3 months.

Reheating Instructions

• From frozen: Pan-fry directly without thawing using the fry-steam-fry method.
• Cooked potstickers: Reheat in a skillet with a bit of oil or in a steamer.

Why Make Potstickers at Home?

Making potstickers at home has several benefits:

• Cost Savings: Homemade potstickers cost a fraction of store-bought or restaurant versions.
• Customization: You can adjust the filling to suit dietary needs or preferences (e.g., vegetarian or gluten-free).
• Freshness: Freshly made potstickers taste infinitely better.

Real-World Example: A home cook reported saving $30 on a batch of 40 potstickers compared to restaurant prices – and the homemade version tasted better!

Conclusion

Homemade chicken potstickers are a delicious, versatile dish you can easily master. They’re sure to become a household favorite with their crispy bottoms, flavorful fillings, and endless customization options.

Whether you’re cooking for a family dinner or meal prepping for the week, this recipe ensures perfect potstickers every time. So grab your ingredients, follow this guide, and enjoy the magic of freshly made potstickers!

FAQs

Can I use pork instead of chicken?

Yes, pork is a traditional filling and pairs well with similar seasonings.

What’s the best way to keep potstickers from sticking to the pan?

Use a nonstick skillet, preheat the oil, and ensure enough water during steaming.

Are potstickers healthy?

They can be! Opt for lean fillings like chicken or vegetables and use minimal oil during frying.

Can I make potstickers in advance?

Yes, assemble them ahead and freeze them. Cook directly from frozen when ready.

Can I bake potstickers instead of frying them?

While baking is less traditional, it’s possible. Brush with oil and bake at 400°F (200°C) for 15-20 minutes.