Amazing 5-Step Chicken Potstickers (Pan Fried Dumplings)

Add napa cabbage and salt to a bowl. Toss to coat. Let it sit for 10 minutes to draw out moisture. Rinse off the salt and squeeze out excess moisture.

In a large bowl, mix ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper to make the filling. Pan fry a small piece of filling to taste test. Adjust seasoning if needed.

Wet the edge of a circular dumpling wrapper. Place a small spoonful of filling in the center. Fold it in half. Make 3 pleats on the front half toward the middle. Push in the end and repeat on the other side. Pinch the top to seal. Keep wrappers and folded dumplings covered with a damp towel to prevent drying.

Add a drizzle of oil to a non-stick pan on medium heat. Place about 10 dumplings in the pan, avoiding overcrowding. Sear for 2 minutes until the bottoms are golden brown. Add just enough water to cover the pan bottom. Steam covered for 5 minutes.

Serve the chicken potstickers immediately with dumpling dipping sauce, green onions, and sesame seeds.

To freeze uncooked dumplings, lay them flat on a wax or plastic wrap lined sheet pan so they do not touch. Place in the freezer until hard. Transfer to a container or bag for storage.