Chicken Pot Stickers (Dumplings): Perfect for Pan-Frying or Soup
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Looking for something super tasty but relatively easy to whip up? Say hello to these juicy chicken potstickers!
These pot stickers are filled with ground chicken, bok choy, and carrots, all encased in thin, chewy dough.
This recipe makes a big batch of around 60 potstickers, exactly what you get from a pack of wrappers. Ideal for feeding your squad or meal prepping for the week.
Once you try these and see how easy they are to make, you'll want a stash ready for whenever the craving hits.
Why You'll Love This Recipe
Convenience: This recipe utilizes store-bought wrappers, making it an ideal choice for those busy weeknights or when you're simply feeling lazy but still crave something homemade and delicious.
Beginner-Friendly: No fancy techniques, just simple assembly. It will take some time to wrap but that’s it. Have kids? Now is the perfect time to employ them and make it into a “fun” family project.
Flavorful. Savory filling with bok choy, carrots, garlic, shallots, and Asian seasonings for an authentic taste.
Customizable. Swap veggies and proteins to fit your taste.
Enjoy these two ways. You can either pan-fry these pot stickers for a crispy, golden-brown crust or serve in a comforting bowl of hot broth.
What You Need
Ground Chicken: It’s lean, healthy, and absorbs the flavors of the other ingredients well. Most importantly, it’s available everywhere.
No ground chicken? No problem. Substitute with other ground meats. For a more traditional Asian recipe, use ground pork and/or ground shrimp.
For a vegetarian option, substitute ground meat with finely chopped mushrooms of your choice.
Bok Choy: Adds freshness, crunch, and your daily vegetable nutrients.
If you don’t have bok choy, substitute with Napa cabbage, regular cabbage, or spinach. I’m using two medium-size Shanghai baby bok choy.
Not exactly sure why they are labeled baby bok choy in American grocery stores. There’s nothing baby about them.
Garlic and Shallots: They provide a strong, aromatic base for the filling.
Grated Carrot: Brings color and a natural sweetness to the filling.
Seasonings: The following are the umami powerhouses for an authentic Asian taste and aroma.
Store-Bought Pot Sticker Wrappers: I’m using New Hong Kong Noodle Company Sue Gow Wraps.
Egg: A beaten egg serves as the glue for the wrapper.
Dipping Sauce (optional): A mixture of light soy sauce, rice vinegar, sugar, and chili peppers.
Broth (optional): Here’s my all-purpose homemade pork broth. You can use chicken bones instead for a wonderful chicken broth.
How to Make It
Prep Your Filling: In a large bowl, mix together ground chicken, chopped bok choy, carrot, garlic, shallot, sesame oil, fish sauce, oyster sauce, and chicken bouillon powder.
Taste test by heating a tablespoon in the microwave or pan fry on the stove-top. Adjust to taste, if needed.
Fill and Fold: Place two teaspoons of the filling into the center of a wrapper. Wet the edges with the beaten egg, fold in half to form a semi-circle, and press to seal. For an extra touch, pleat the edges.
Cook: Pan Fry or Boil
To pan fry, heat a little oil in a non-stick pan with a lid on medium-high. Cook the potstickers in batches to avoid overcrowding, until the bottoms are golden. Add about 2 tablespoons of water, cover, and steam for 5 minutes. Uncover and continue cooking until all the excess moisture has all evaporated and the bottom returns to crispy (about one minute).
To boil, bring water to a boil in a large pot. Add potstickers one by one to avoid sticking, and boil for 8 minutes. Use a slotted spoon to remove them.
Enjoy them as is or with your favorite dipping sauce and broth.
FAQs
How do I store cooked leftover potstickers?
Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave.
How do I store uncooked potstickers?
Freeze the uncooked pot stickers first on a baking sheet then transfer them to a freezer bag. Cook directly from frozen, adding a couple of extra minutes to the steaming or boiling time.
What's the difference between dumplings, pot stickers and wontons?
Dumpling is a broad category that includes various types of filled dough.
Pot stickers and wontons are similar Asian/Chinese dumplings with small differences. Pot stickers are typically pan-fried, resulting in a crispy bottom and steamed top. Pot stickers are often crescent-shaped with pleated edges.
Wontons are usually boiled, deep fried or steamed, with a thinner, more delicate wrapper that’s typically yellow with the use of eggs in flour. They're often served in broth and can be shaped into triangles or more intricate designs.
In this recipe, we are are blurring the lines by using a combination of both when adding pot stickers to broth.
Is pot stickers spelled with two words or one?
I have no idea. I use both spellings to cover my bases.
Tips for Success
Don't overfill the wrappers! It leads to a big sticky mess with tears and frustration.
Use a damp cloth to cover unused wrappers to prevent drying out.
Recipe below. Happy cooking.
Chicken Potstickers: Perfect for Pan-Frying or Soup
Ingredients
Instructions
- Prep Your Filling: In a large bowl, mix together ground chicken, chopped bok choy,carrot, garlic, shallot, sesame oil, fish sauce, oyster sauce, and chicken bouillon powder. Taste test by heating a tablespoon in the microwave or pan fry on the stove-top. Adjust to taste, if needed.
- Fill and Fold: Place two teaspoons of the filling into the center of a wrapper. Wet the edges with the beaten egg, fold in half to form a semi-circle, and press to seal. For an extra touch, pleat the edges.
- Pan Fry (Option 1): Heat a little oil in a non-stick pan with a lid on medium-high. Cook the pot stickers in batches to avoid overcrowding, until the bottoms are golden. Add about 2 tablespoons of water, cover, and steam for 5 minutes. Uncover and continue cooking until all the excess moisture has all evaporated and the bottoms return to crispy (about one minute).
- Boil (Option 2): Bring water to a boil in a large pot. Add pot stickers one by one to avoid sticking, and boil for 5 minutes. Use a slotted spoon to remove them.
- Enjoy them as is or with your favorite dipping sauce and broth.
Notes
- If you don’t have ground chicken, substitute with other ground meats. For a more traditional Asian recipe, use ground pork and/or ground shrimp. For a vegetarian option, substitute ground meat with finely chopped mushrooms of your choice.
- If you don’t have bok choy, substitute with Napa cabbage, regular cabbage, or spinach.
- You can use chicken bones instead for a wonderful chicken broth.
Nutrition Facts
Calories
150.25Fat
8.55 gSat. Fat
2.03 gCarbs
4.84 gFiber
1.17 gNet carbs
3.67 gSugar
2.06 gProtein
14.31 gSodium
732.29 mgCholesterol
81.63 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
