Chicken Potstickers Crispy Juicy Seriously Good

Combine flour and salt in a bowl. Gradually add hot water, mixing until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic (about 5-7 minutes). Wrap in plastic wrap and let rest for 20-30 minutes.

In a large bowl, combine ground chicken, soy sauce, sesame oil, rice vinegar, ginger, garlic, green onions, cabbage, egg, and pepper. Mix thoroughly until well combined.

Divide the dough in half. Roll one half out thinly on a lightly floured surface. Use a cookie cutter or mold to cut out 3-inch circles. Repeat with the remaining dough.

Place a small spoonful (about 1 teaspoon) of filling in the center of each wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon shape, and pleat one side to seal securely.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange potstickers in a single layer in the skillet. Cook until the bottoms are lightly golden brown (about 2-3 minutes).

Pour ½ cup of water into the skillet. Immediately cover the skillet with a lid. Reduce heat to medium and steam for 5-7 minutes, or until the water has evaporated and the filling is cooked through.

Remove the lid and continue to cook for another 1-2 minutes, or until the bottoms of the potstickers are golden brown and crispy. Watch them carefully to avoid burning.

Transfer potstickers to a serving plate and serve hot with your favorite dipping sauce.