Description
Tender, juicy potstickers filled with flavorful ground chicken and crisp vegetables, all wrapped up in thin, chewy dough. A quick and easy chicken potsticker recipe that you can pan-fry for an appetizer or serve in soup for a hearty and comforting meal. This recipe makes about 60 pot stickers.
Ingredients
Units
Scale
Potstickers/Dumplings
- 10 oz lb ground chicken (see notes)
- 10 oz chopped bok choy (see notes)
- 3 oz carrot (1 medium carrot, grated)
- 2 oz shallot (1 small shallot, finely minced)
- 3 large garlic cloves (finely minced)
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chicken bouillon powder
- 16 oz pot sticker wrappers (1 package)
For Sealing Potstickers
- 1 beaten egg
Dipping Sauce (Optional)
Broth (Optional)
- All-purpose pork bone broth (see notes)
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.
- Cooking Option 1 – Pan Fry: 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).
- Cooking Option 2 – Boil: 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.
- Serve: 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.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Entree, Side Dish
- Method: Stovetop
- Cuisine: Asian, Chinese, Vietnamese