These chicken potstickers are so easy (the filling has just a few simple ingredients) and so delicious and tasty that you will never buy take-away food again! [and they're even more simple if you buy wrappers]
They're the perfect combination of spicy, savory, sweet. The cherry on top is the dipping sauce (also super EASY). If I can do it, you can do it!
Are these chicken potstickers easy for real?!
I hear you saying "Roby, you said they're easy, but they look way too difficult to me to make!". I thought that too when I made them for the first time, don't worry. They’re not difficult 🙂 you gotta trust me here.
The dough is made with flour and water, then rolled out with a rolling pin (nothing fancy!). The filling is just a combination of simple ingredients and the cooking method is really simple and you'll never again make dumplings in the classic way.
The tricky part may be the wrapping moment. But it's all about practice (as usual).
You ready to learn more and become a pro?
Yes I know you don't believe me when I say these are made with simple ingredients. Maybe you're used to the ones you eat at the restaurant and you always wonder why they're so delicious. So let's see what they're made of.
The wrappers are simply made with flour and water (cornstarch is used to roll them). I recommend using simple all purpose flour (being Italian, I use 00 flour) and HOT water.
Filling is made with ground chicken (preferably organic), soy sauce to add umami, carrot, leek, garlic to add flavor, and ginger to add a touch of spiciness. Every time I make chicken potstickers, I could eat spoonfuls of this filling alone.
I consider this sauce as something that completes the dish so don't skip it. If you don't have the ingredients, go and buy them, it's worth it. All you'll need is soy sauce, again for umami, rice vinegar, brown sugar, sesame oil and, if you like it spicy, chili flakes.
How to make dumpling dough
I've said a million times already that these chicken potstickers are really easy, and they're even more effortless if you buy wrappers. That being said, in my opinion, it's also not that difficult to make them from scratch. It will take a bit more patience.
- First, add hot water to the flour and stir with a spoon (to prevent burning);
- Put the dough on a working surface and knead it until you obtain a smooth ball;
- Let the dough rest at room temperature covered with a damp cloth (very important!);
- After one hour, divide it into 20 balls (15 gr each);
How to wrap dumplings
Flatten each ball then roll them with a rolling pin and using cornstarch to prevent sticking. Fill with about a teaspoon of chicken mixture, then wrap.
I mentioned before wrapping could be the tricky part of the recipe. Luckily for you, there are thousands of videos out there that show how to wrap dumplings and make those cute patterns.
1. Start with an easy one (the one I've used for my vegan potstickers, for example);
2. I found that by studying the movements these people do in those videos, it was more difficult for me to learn. Instead, I carefully studied the pattern and it was incredibly easier.
How to cook chicken potstickers
Potstickers are just dumplings being cooked with the “fry-steam-fry” method (as cookbook author Andrea Nguyen says). The method is really uncomplicated (again, lol):
- Heat a bit of oil into a non-stick pan or cast iron pan;
- Take your freshly made dumplings and make their bottom brown;
- When browned, pour enough water to cover the surface of the pan, immediately cover with a lid and let steam so the raw filling can cook;
- After a few minutes, approximately 7-8 minutes, uncover and let the rest of the water to evaporate.
The cook's tips and tricks
I know that if you are making these for the first time you may have some doubts. So, here are some "do's and don'ts" (please though, if you have any question, comment below or feel free to reach out via mail or Instagram DM)
- Cover the dough (while it rests) with a damp cloth or it will dry and believe me, you don't want that. Dry dough would be difficult to work with;
- Use cornstarch to prevent dough from sticking. If you want to stack wrappers (see photo above) use just a tiny bit of starch between the layers;
- Don't roll them out too thinly otherwise they will break while cooking;
- Use a raw meat filling if you want, but make sure to properly cook the dumplings (you don't want raw chicken, never);
- Seal them well or they will open while cooking (obviously);
- Don't defrost your dumplings before cooking. You can throw them into your pan still frozen.
- Make that dipping sauce, it complements the potstickers.
How to store them
I highly recommend that you make them and freeze them still uncooked. Don't use the refrigerator to store raw dumplings, otherwise the dough will soak the juices and they will break while cooking. So...just freeze them.
When it's time to eat them, don't thaw them: heat the oil and cook the frozen dumplings, let cook for more minutes.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
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Easy Chicken Potstickers
For the wrappers: (you can also buy frozen ones)
- 200 gr All purpose flour
- 110 gr Hot water
- Cornstarch (to help yourself rolling the wrappers)
For the chicken filling:
- 2 tablespoons Sesame oil
- 5 gr Garlic (peeled and minced)
- 10 gr Fresh ginger (peeled and minced)
- 130 gr Leek (sliced) - approx 1 leek
- 45 gr Carrot (cut into small chunks) - approx 1 carrot
- 2 tablespoons Soy sauce
- 300 gr Ground chicken
For the dipping sauce:
- 2 tablespoons Soy sauce
- 1 teaspoon Rice vinegar
- 2 teaspoons Brown sugar
- half a tablespoon Sesame oil
- Chili flakes (optional)
- Sesame seeds
- First, read the post (paragraph 'do's and don'ts' especially) if you have any doubt.
Make dumplings wrappers:
- Add hot water to flour and knead (with a spoon first, then with your hands*) until you get a nice and smooth ball. *you won't burn yourself if you stir with a spoon first. The dough is easy to work.
- Let it rest into a bowl - at room temperature - covered with a damp cloth, for 1 hour.
In the meantime, make the filling:
- In a pan, heat 2 tablespoons of oil.
- Sauté minced garlic and ginger for 1 minute at medium heat.
- Add sliced leek and carrot and cook (covered) at medium-low heat until they look tender. Stir every once in a while.
- Add soy sauce and turn off heat. Let it cool.
- If you want to make a raw filling (it will cook together with your potstickers): add leek mixture to your ground chicken and stir. The filling is ready to be used.
- If you want to make a cooked filling (this is what I've used): add ground chicken to the pan and cook at low heat - covered - until cooked. If necessary add other oil to keep it moist (ground chicken breast is usually dry).
Let's roll out dumplings:
- Dust your countertop with cornstarch to prevent the dough from sticking. Divide the dough into 20 balls.
- Flatten each ball, then roll them out into circles with a rolling pin. DO NOT make them too thin or they will stick on the pan while cooking.
Let's fill the dumplings:
- Add approximately one teaspoon of filling (raw or cooked) to a wrapper, wet the edge (about half an inch in), then seal it as suggested into the post (watch video I've linked)
- Freeze them or cook them immediately.
If cooked immediately:
- Add about 1 (max 2) tablespoons of oil into a pan. When hot, add dumplings and let them brown on the bottom.
- Check if the bottom is golden brown and add enough water to cover the bottom of the pan.
- Cover with a lid and let steam until cooked, it takes just a few minutes (try one!)
If cooking frozen dumplings:
- Follow the same steps, but let them cook for more minutes.
- If they're cooked but you still have water in the pan, let it evaporate.
To make dipping sauce:
- Simply combine all ingredients into a mini bowl.
Liked this recipe?
Check out these vegan potstickers, give them a try! Spoiler: they're delish.
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