Chicken Potstickers Recipe –and Easy to Make

Place ground chicken in a large bowl.

Heat 1 tablespoon oil in a pan over medium heat. Add ginger and garlic, cooking for 15-30 seconds until fragrant.

Stir in the white parts of the Napa cabbage and cook for 1-2 minutes.

Add green cabbage, scallions, and salt. Cook for another minute. Remove from heat and let cool for 5-8 minutes.

Transfer cooked vegetables to the bowl with chicken. Add soy sauce and sesame oil, mixing well.

Set up a dumpling station with water, a baking sheet, and a damp towel.

Dip a finger in water and moisten the edge of a dumpling wrapper.

Add 1 tablespoon of filling in the center, then fold and pleat the edges to seal.

Repeat until all dumplings are made. Keep covered with a towel to prevent drying.

Heat 1 ½ tablespoons oil in a nonstick pan over medium-high heat.

Arrange dumplings in the pan (not touching) and cook for 2-3 minutes until golden brown.

Add ¼ cup water and immediately cover with a lid.

Reduce heat to medium and steam for 6-7 minutes until water evaporates.

Uncover and cook for 1 more minute for extra crispiness. Remove and repeat if needed.

Mix soy sauce, vinegar, scallions, garlic, ginger, and sesame oil in a bowl.

Let sit for 30 minutes before serving.