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Chicken Potstickers with homemade Chili Oil make a great appetizer, snack, or even a meal. These homemade chicken potstickers are nice and crispy on the bottom and filled with a simple mix of chicken and seasonings.
If you’ve been around All Ways Delicious for any time at all, you know that I love dumplings. Some of my favorites are Har Gow and Char Siu Bao, but potstickers are up there, too.
These chicken potstickers are so simple but they’re full of flavor. The filling combines tender ground chicken with onion, garlic, ginger, soy sauce, and other seasonings for a perfect mix that’s both light and delicious.
The homemade Chili Oil is an optional dipping sauce but definitely kicks things up a notch with its spicy, garlicky flavor.
Ingredients you need to make this chicken dumplings recipe
The ingredients for this chicken potstickers recipe are pretty basic. Everything is easily found at your regular supermarket as well as at Asian markets. Here’s what you need:
- Flour: I use all-purpose flour here to make the dumpling wrappers. If you prefer, you can buy potsticker wrappers.
- Chicken: I use ground chicken that I buy from the butcher. You could mince your own chicken (ideally a mix of light and dark meat) or substitute ground turkey or ground pork.
- Onion, garlic & ginger: Using fresh onion, garlic, and ginger adds lots of fresh flavor to these chicken dumplings.
- Seasonings: Soy sauce, sesame oil, oyster sauce, and chile paste (the chili paste is optional).
- For serving: Homemade chili oil! This is optional, but it’s so good, you’ll want to smother everything in it! You can also buy chili oil or chili crisp in Asian markets or online. If you don’t want to use chili oil, use any dipping sauce you like. You could make a mixture of soy sauce and rice vinegar.
How do you make these chicken-filled potstickers?
It’s surprisingly easy to make potsticker wrappers at home, but you can also purchase them in most supermarkets and Asian markets. Here’s how to make the wrappers, the potsticker filling, and the filled and cooked dumplings:
- Make the dumpling wrapper dough by combining flour and water and kneading it with your hands. Roll it out to a thin sheet and then use a round cookie cutter to cut out the wrappers. Alternatively, you can use a tortilla press! Divide the dough into golf-ball-size balls. Split a sturdy resealable plastic bag down the sides and place one ball in between the two sides. Place in the tortilla press in between the layers of the plastic bag and press into a perfect thin round of dough.
- Make the filling by mixing all of the filling ingredients together in a bowl.
- To assemble the dumplings, place one wrapper on your palm and add 1 teaspoon of the filling in the center. Do not overfill it.
- To seal the dumpling, take some water in a small bowl and dip your index finger in. Now, with the help of your wet index finger moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Seal tightly by pressing in the middle and on the seams. Repeat previous steps until the filling is used up.
- Steam the dumplings for about 10 minutes.
- Heat oil in a skillet and pan-fry dumplings until the bottom turns golden brown.
- Serve hot, drizzled with chili oil or with another dipping sauce of your choice.
- You can freeze your uncooked potstickers for up to 3 months and then cook them the same way you would fresh ones. Just arrange the uncooked potstickers on a baking sheet, freeze, and then transfer to a freezer-safe resealable plastic bag.
how do you serve them?
I am a huge fan of Chinese dumplings, so I love to serve these as part of a dim sum spread. Some of my favorites are Har Gow and Char Siu Bao, which I make with my homemade Mantou Buns. Also try Fried Wontons and Wonton Soup.
I serve these potstickers with Homemade Chili Oil or Chili Crisp, but you could use any dipping sauce you like. You could mix a combo of soy sauce, sesame oil, and rice vingegar or even use Prik Nam Pla, Vietnamese Peanut Sauce, or even Zhoug!
For the wrapper dough
- 2 cups all-purpose flour plus additional for dusting
- Water required To knead a soft dough
For the filling
- ½ pound ground chicken
- 3 tablespoons finely diced onion
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon oyster sauce optional
- ½ teaspoon chile paste
- 2 tablespoons vegetable oil
- To make the dough for the dumpling wrapper, combine the flour and water and knead it until it is a smooth dough. Cover the dough with a damp cloth and let it rest for about 20 minutes.
- Roll out the dough on a floured surface into a thin sheet. Use a cookie cutter and cut out small pieces of circles. Alternatively, you can use a tortilla press! Divide the dough into golf ball-size balls. Split a sturdy resealable plastic bag down the sides and place one ball in between the two sides. Place in the tortilla and press into a perfect thin round of dough.
- To assemble the pot stickers, place one wrapper on your palm and add 1 teaspoon of the chicken mixture in the center. Do not overfill the dumplings.
- To seal the dumpling, take some water in a small bowl and dip your index finger in. Now, with the help of your wet index finger moisten the outer edges of the wrapper. Fold the dumpling properly in order to form a half-moon shape. Seal tightly by pressing in the middle and on the seams. Repeat previous steps until the filling is used up.
- To cook potstickers, steam them for about 10 minutes (don’t open the steamer while they’re cooking!).
- Heat the oil in a skillet over medium-high heat. Add the dumplings in a single layer and cook until the bottoms turn light brown, which will take 2 to 3 minutes.
- Serve immediately or flip the dumplings over and fry to crisp up the other side if you like.
- Drizzle some chili oil on top. Serve these delicious chicken dumplings warm with your favorite soy dipping sauce recipe.