The Best Chicken Potstickers[of All Time] Recipe

In a big bowl combine 1 pound ground chicken, 2 cups finely shredded napa cabbage squeezed dry, 4 thinly sliced green onions, 2 cloves minced garlic, 1 tablespoon grated ginger, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon sesame oil, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon white or black pepper, 1 large lightly beaten egg and 2 teaspoons cornstarch; mix with chopsticks or a fork until sticky and well combined.

Taste a tiny bit of the raw filling by microwaving a teaspoon for 20 seconds to check seasoning, then adjust salt or soy if needed; this little test is a lifesaver so your dumplings aren't bland.

Place a round dumpling wrapper on your palm, brush the edge with a little water, put about 1 teaspoon to

5 teaspoons of filling in the center (do not overfill), fold and pleat the edges to seal; press firmly so they wont open while cooking. Repeat until you have used about 50 wrappers.

Heat a nonstick skillet over medium heat and add 2 tablespoons vegetable oil, swirl to coat; arrange potstickers flat side down with a bit of space between them so they wont stick together.

Fry for 2 to 3 minutes or until the bottoms are golden brown and crisp. If you don't get enough color, raise heat slightly but watch close so they don't burn.

Carefully pour 1/4 cup water into the pan, cover immediately with a tight lid and let steam for 5 to 6 minutes or until water has mostly evaporated and filling is cooked through; remove the lid and let any remaining moisture cook off so bottoms crisp again.

Transfer to a plate, sprinkle with sesame seeds if you like, and repeat with any remaining potstickers; keep cooked ones loosely covered with foil so they stay warm.

For the dipping sauce mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar and 1 teaspoon chili oil if you want heat; stir and taste, add a pinch of sugar or more vinegar to balance if needed.

Serve potstickers hot with the dipping sauce, using tongs or chopsticks so they dont tear; for batch cooking you can freeze unbaked dumplings on a tray then transfer to a zip bag and cook straight from frozen, adding an extra minute or two to the steaming step.

Tips: dont overstuff wrappers, press out air pockets before sealing, use a well seasoned nonstick pan, and wipe out burned bits between batches so flavor stays clean. Enjoy the best chicken potstickers you ever made.