Pan-Fried Chicken Potstickers


Homemade dumpling wrappers (see note)

  • 2 cups all-purpose flour
  • ½ tsp salt
  • ¾ cup hot water

Dipping sauce 

  • ½ cup soy sauce 
  • ½ cup black vinegar or rice vinegar 
  • 1 tbsp sesame oil 
  • ½–1 tsp chili oil (optional)

Chicken filling 

  • 1 lb. ground chicken 
  • 1” piece of fresh ginger, finely minced 
  • 4 tbsp chives, minced 
  • 2 green onions, thinly sliced 
  • 3 tbsp soy sauce 
  • 1 tbsp sesame oil 
  • ½ tsp ground white or black pepper
  • 1 tbsp vegetable oil (for cooking)


The ingredients for homemade wrappers are optional. You can also use 1 pack of store-bought dumpling wrappers.


Make the dumpling wrappers
  1. If making your own wrappers, whisk the flour and salt in a medium-sized mixing bowl. If not, skip to step 1 of the next section.
  2. Gradually add the hot water while stirring with a wooden spoon or chopsticks. Mix until all the water is absorbed and the dough is shaggy. 
  3. Transfer the dough onto a lightly floured surface and knead for 4–5 minutes until it becomes smooth and elastic. You want the dough to be soft and slightly tacky, but not sticky. If the dough is too wet, add 1 tsp of flour. If the dough is too dry, add 1 tsp of water.
  4. Shape the dough into a ball, cover it with a damp cloth, and let it rest for 20 minutes.

Make the chicken filling

  1. Combine the ground chicken, ginger, chives, green onions, soy sauce, sesame oil, and ground white or black pepper in a medium-sized mixing bowl.
  2. Mix with a wooden spoon or chopsticks until well combined.
  3. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes. If using store-bought wrappers, skip to step 3 of the next section.

Assemble the potstickers

  1. Divide the rested dough into 4 portions and place it under plastic wrap. Working with 1 portion at a time, roll into a log about 1 ½ inches in diameter. Cut into 8–10 small pieces and roll into balls. Place the balls under the plastic wrap and continue with the remaining 3 portions of dough. 
  2. Working with 1 piece at a time, flatten each ball into a disc and lightly dust it with flour. Take a rolling pin and roll the disc from the edge to the center of the surface while rotating the dough. Continue until the wrapper is between 3–3 ½ inches in diameter. Lightly dust with flour and continue with the rest of the pieces. You want the center to be slightly thicker than the edges of the dumpling wrapper. Stack the lightly floured wrappers on top of each other and cover them with plastic wrap or a slightly damp towel. 
  3. Place a tablespoon of the reserved chicken filling in the center of the wrapper. 
  4. Fold the wrapper in half, creating a half-moon shape, and pinch the center together. 
  5. Start from the right side of the center and use your thumb and index finger to create your first pleat. Pinch and fold a small section of one side of the wrapper towards the center and firmly press against the opposite edge. Continue to do 3 pleats along the right side and then repeat on the left side of the dumpling. 
  6. Repeat with the remaining filling and dumpling wrappers.

Make the dipping sauce

  1. Combine soy sauce, vinegar, sesame oil, and chili oil in a small bowl and whisk until combined.

Cook the potstickers

  1. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat.
  2. Arrange half the potstickers in a single layer, leaving about ½ inch between each. 
  3.  Cook the potstickers for 2–3 minutes or until the bottoms turn golden brown. 
  4. Pour ¼ cup of water into the skillet, immediately cover it with a lid, and let the potstickers steam for another 5 minutes or until the filling is cooked.
  5. Uncover the skillet and cook for another 1–2 minutes, until all the liquid evaporates and the bottoms crisp up again.
  6. Remove the potstickers from the skillet and repeat with the remaining uncooked potstickers.
  7. Serve immediately with dipping sauce.