Last Updated on 17 April 2026 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. We make a batch most weekends, and I’ve lost count of how many I’ve made over the years. 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 they 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.

Simple potsticker dipping sauce

You can dip these in soy sauce, sweet chilli, chilli oil, or sriracha – they all work. But my go-to dipping sauce takes about two minutes to put together and makes a real difference.

Mix 2 tablespoons light soy sauce, 1 tablespoon rice vinegar (or Chinese black vinegar if you have it), a few drops of sesame oil, and a pinch of chilli flakes or a squeeze of chilli paste. Scatter over some finely sliced spring onions. That’s it.

The vinegar cuts through the richness of the filling, and the sesame oil ties everything together. If you like it sweeter, add half a teaspoon of sugar. If you want more heat, a drizzle of chilli oil on top takes it up a level.

Tips for making chicken potstickers

Don’t overfill them. A level teaspoon of filling is plenty. Overfilled potstickers won’t seal properly, and they’ll split open in the pan. Less filling means a better seal and a crispier result.

Press out the air. When you fold the wrapper, make sure there are no air pockets trapped inside. Air pockets cause the wrapper to puff up and stop the base from getting that flat, crispy contact with the pan.

Use a non-stick pan with a tight-fitting lid. You need the lid for the steaming stage, and non-stick means the crispy bottoms come away cleanly. If your pan doesn’t have a lid, a baking tray works in a pinch.

Get the pan properly hot before adding water. Fry the potstickers for 30-40 seconds first until the base is golden, then add the water. The steam does the rest of the cooking. Adding water to a cold pan gives you soggy dumplings.

Don’t move them while frying. Leave the potstickers alone during the initial fry. Let the base get golden and crispy before you add the water. Fiddling with them will tear the wrappers.

Work quickly when wrapping. Wonton wrappers dry out fast once they’re out of the packet. Keep the stack covered with a damp tea towel while you work, and only take out one or two at a time.

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.

Chicken potsticker FAQs

What’s the difference between potstickers and dumplings?

All potstickers are dumplings, but not all dumplings are potstickers. Potstickers are specifically pan-fried and steamed in the same pan, so they have a crispy bottom and a soft, steamed top. Boiled dumplings (like jiaozi) are cooked entirely in water, so the wrapper is soft all over. The name “potsticker” comes from the dumpling sticking to the pot during cooking.

Can I use pork mince instead of chicken?

Yes, pork works really well. It’s actually the more traditional filling. You can swap the chicken mince for the same amount of pork mince and keep everything else the same. I have a separate pork dumpling recipe if you’d like a version specifically built around pork.

Where can I buy dumpling wrappers in the UK?

Most Asian supermarkets stock round dumpling skins and square wonton wrappers in the fridge or freezer section. If you can’t find round ones, buy square wrappers and cut them into circles with a round cookie cutter. Some larger Tesco and Sainsbury’s branches stock them too, usually near the tofu in the chilled aisle.

Do I need to cook the chicken filling before wrapping?

No. The filling goes in raw. The steam-frying process cooks the chicken through inside the wrapper. Just make sure you steam with the lid on for the full 3 minutes so the filling is cooked all the way through.

Can I make potstickers in an air fryer?

You can, but they won’t have the same crispy-bottomed, steamed-top texture that makes a potsticker a potsticker. Air fryer dumplings come out more like baked gyoza – crispy all over, which is nice in a different way. Brush them with a little oil and cook at 180°c for about 8-10 minutes.

Why are my potstickers sticking to the pan and breaking?

Usually, this means the pan wasn’t hot enough, there wasn’t enough oil, or you’re not using a non-stick pan. Make sure the oil is hot before you add the dumplings, and resist the urge to move them during the initial fry. The crispy base needs to form fully before the dumplings will release.

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