Chicken Potstickers (Pan Fried Dumplings) Recipe

Add the chopped napa cabbage and salt to a bowl, tossing to evenly coat. Let it sit for 10 minutes to draw out moisture, then rinse off the salt and squeeze the cabbage firmly to release excess water.

In a large bowl, combine ground chicken, prepared napa cabbage, sliced green onions, minced garlic, minced ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix thoroughly. Pan fry a small piece of the filling to taste, then adjust seasoning as needed before proceeding with folding.

Wet the edge of one circular dumpling wrapper with water. Place a small spoonful of the filling in the center. Fold the wrapper in half, then pleat the front half three times toward the middle, pressing the end to seal. Repeat pleating on the other side, then pinch the top to fully seal the dumpling. Keep folded dumplings and wrappers covered with a damp towel to prevent drying while continuing.

Heat a drizzle of oil in a non-stick pan over medium heat. Add about 10 dumplings, avoiding overcrowding. Pan-fry for 2 minutes until the bottoms turn golden brown. Pour in just enough water to cover the bottom of the pan, then cover and steam the dumplings for 5 minutes until cooked through.

To freeze uncooked dumplings, lay them flat on a sheet pan lined with wax paper or plastic wrap, making sure they don’t touch. Freeze until hard, then transfer to a container or bag for storage.

Plate the cooked chicken potstickers and serve with dumpling dipping sauce, garnished with green onions and sesame seeds. Enjoy your meal!