Last Updated on 17 December 2023 by cooksimply

We love dumplings in this household, from pork Chinese dumplings and siu mai to these easy chicken potstickers, they’re little parcels of deliciousness – and it’s impossible to have just a few in one sitting. And even though dumplings tend to look quite fiddly and difficult to make – they’re actually very easy. Especially if you get shop-bought pastry wrappers. I rarely have the time to make dumpling pastry from scratch, so this is the perfect solution.

What is a potsticker?

Potstickers are crescent moon-shaped dumplings usually filled with pork or chicken and a variety of vegetables including cabbage and spring onions. They’re steamed and then fried, so have a crispy bottom – and this is all done in one pan or pot. The origin of ‘potsticker’ is said to have been coined after a Chinese dumpling got stuck to a pan or wok.

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What wrappers should I choose?

For fried dumpling recipes I recommend buying either dumpling skins or wonton skins. You can buy these in packets that can be frozen from any decent Asian supermarket or even online here [although they are much more expensive]. To make potstickers you need round skins – because it’s simply a case of folding the skin in half to make a crescent shape. Don’t worry if you can’t find round ones. Square ones are more readily available – you can use a round cookie cutter to shape them instead.

What ingredients are needed?

Aside from the dumpling wrappers, you only need a few ingredients for the delicious filling.

chicken mince
garlic
ginger
leek
white pepper
1 egg, separated
Shaoxing wine
sesame oil
salt
vegetable oil
water

How to make these easy chicken potstickers

First, you need to make the filling. In a large bowl add the chicken mince, leek, ginger, garlic, Shaoxing wine, sesame oil, egg white, salt, and pepper. Using your hands, mix the ingredients together until it becomes well combined.

Next, get your dumpling wrapper ready, then spoon a teaspoon of filling into the centre. You don’t want to overfill the dumpling, as they won’t seal properly and may come apart. Using your finger, spread the egg yolk onto the edges of the dumpling, then carefully fold one side over to the other, making sure the edges are sealed and any air is expelled. This is the easiest way of folding a dumpling. You can pinch the edges together to create a scalloped edge for a prettier finish but I like this no-fuss method, and they still look great.

Then you need a non-stick frying pan with a lid. Heat the vegetable oil on high until hot. Then carefully add the potstickers to the pan. They only need to fry for about 30-4o seconds – you don’t want them to burn. Then add the water. Be careful as it will spit, but you’re now creating steam. Quickly put on the lid, and turn the heat down a touch. Cook the dumplings for around 3 minutes until the filling is cooked through.

What to serve with potstickers

You can dip these chicken potstickers in soy sauce, sweet chilli sauce, chilli oil, or even sriracha sauce. I like to add some light soy sauce and chilli paste together with some spring onions. Spicy and moreish, they work so well together with the dumplings.

Can you freeze them?

The great thing about this potsticker recipe is that you can not only freeze the filling if you have any leftovers, but you can also freeze the dumplings themselves. You can freeze uncooked dumplings for up to three months, and then cook them from frozen in the same way [you may need to steam them for a few more minutes]. You can also freeze cooked dumplings and then reheat them in a pan again. Just make sure when you freeze the potstickers, they’re separated. You don’t want them to stick together, and the wrappers rip when you try to force them apart.

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