Easy Chicken Potstickers
Juicy chicken and chive potstickers, fried and steamed in one pan until crisp underneath, with an easy fold for beginners and a quick chili oil dipping sauce.
Servings: 20 potstickers
Calories: 51kcal
Ingredients
For the potstickers
- 9 oz ground chicken 250g
- 1½ tablespoon fresh ginger, finely chopped 10g
- 2 garlic cloves finely chopped
- ¼ cup fresh chives, finely sliced 10g
- 1 tablespoon light soy sauce
- 1½ teaspoon sesame oil
- 1½ teaspoon rice wine vinegar
- ½ teaspoon sugar
- ½ teaspoon ground black pepper
- 20 round dumpling wrappers
For cooking
- 1½ teaspoon vegetable oil
- 3½ tablespoon 50ml water
For the dipping sauce
- 1 tablespoon light soy sauce
- 1½ teaspoon rice wine vinegar
- 1½ teaspoon crispy chili oil
- ½ teaspoon sugar
- 1 to 2 tablespoon water
Optional garnish
- Black sesame seeds
- Chives finely sliced
Instructions
- Add the ground chicken, ginger, garlic, chives, soy sauce, sesame oil, rice wine vinegar, sugar and black pepper to a large bowl. Stir with chopsticks in one direction until the mixture turns sticky and paste-like and smells aromatic.
- Lay a wrapper on a clean surface (or 6 at a time). Dip a finger in a small bowl of water and run it along one half of the wrapper's edge. Add ½ tablespoon of filling to the center. This may vary depending on the dumpling wrapper or your pleating confidence - add more if you're a bit more confident with your skills!!
- Fold the wrapper in half over the filling and pinch the top center together.
- For the easy fold, make one pleat on each side toward the center and press to seal (see image further up the blog for reference)
- For the classic pleat, fold the right-hand edge in toward the center 3 times, pressing as you go, then repeat on the left and seal (see image further up the blog for reference)
- Repeat with the remaining wrappers.
- Keep the folded potstickers and unused wrappers under a damp kitchen towel or paper towel until ready to cook.
- Heat the vegetable oil in a large nonstick skillet with a lid over medium heat. Add the potstickers flat side down and fry for 3 minutes, until golden brown underneath - you can lift them up to check. Cook in two batches if they don't fit in one layer.
- Carefully pour in the water (it will spit so make sure to pour it from a jug rather than a small spoon), cover and reduce the heat slightly. Steam for 4 minutes, then remove the lid and cook for 1 more minute to crisp the bottoms. If the dumplings are sticking to the pan, just let the water evaporate and the base of the dumplings dry out and get crispy, then loosen the base with a metal teaspoon. Don't overcook steaming the dumplings though, or the filling will dry out.
- Meanwhile, mix the dipping sauce ingredients in a small bowl, starting with 1 tablespoon water and adding more to taste.
- Plate the potstickers, top with black sesame seeds and chives if using, and serve with the dipping sauce. Enjoy!!
Notes
- Make double: Double everything for 40 potstickers (serves 4 as a main). Cook in batches, using the oil and water for each batch.
- To freeze: Freeze uncooked potstickers on a parchment-lined baking sheet, not touching, until solid (about 2 hours). Transfer to a freezer bag for up to 3 months. Cook from frozen with a splash more water and 2 to 3 extra minutes of steaming.
- Storage: Keep cooked leftovers in an airtight container in the fridge for up to 3 days. Reheat in a lightly oiled nonstick skillet.
- Swaps: Ground pork for the chicken filling, scallion greens for the chives, and wonton wrappers for the dumplings wrappers.
Nutrition
Calories: 51kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 151mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 23IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.4mg