Chicken Potstickers

By Krista Teigen

Updated Oct 20, 2025

Restaurant-style chicken potstickers right at home. Chicken potstickers have always been one of my favorite things to order whenever we get takeout, but once I realized how easy they are to make at home, I was hooked. With a juicy chicken and cabbage filling, fresh ginger and garlic, and a simple homemade dipping sauce, these homemade potstickers taste just as good, if not better, than anything you can order.

A golden-brown pan-fried chicken potsticker held by chopsticks being dipped into a soy-based dipping sauce topped with sesame seeds and chopped green onions. - 4

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There’s something so satisfying about folding the dumplings yourself, then pan-frying them until they’re golden and crispy on the bottom and perfectly tender on top. Potstickers are such a fun recipe to make, even my kids love helping me, and they taste even better fresh from my kitchen. The filling is packed with juicy ground chicken, crisp-tender cabbage, fresh ginger, and garlic, all wrapped in a tender dumpling wrapper. Plus, they’re ready in under an hour and freeze beautifully, making them perfect for quick dinners, snacks, or anytime we’re craving something a little special.

Tips for Beginners

Don’t overfill the wrappers . About 1 tablespoon of filling is perfect. If you add too much, the wrappers can tear when you try to seal or cook them.
Pinch the edges firmly to make sure the filling stays inside. I sometimes pleat the edges for a traditional look, but a simple pinch works just as well.
Use a damp towel. Keep any unused wrappers and filled potstickers covered with a damp towel while you work. It keeps them from drying out and cracking before you cook them.

Ingredients1x2x3x

▢ 2 tsp sesame oil
▢ 1½ cups finely chopped napa or green cabbage
▢ ½ teaspoon salt
▢ ¼ teaspoon pepper
▢ 2 green onions chopped
▢ 2 cloves garlic minced
▢ 1 inch piece of ginger minced
▢ 1 lb. ground chicken
▢ 3 tbsp soy sauce
▢ 1 package round dumpling wrappers
▢ vegetable oil for frying

Dipping Sauce

▢ ⅓ cup soy sauce
▢ 2 tbsp rice vinegar
▢ 1 tbsp sugar
▢ 1 tsp sesame oil
▢ 1 sliced green onion
▢ 1 clove garlic minced
▢ ½ tsp sesame seeds

Video

Instructions

In a large skillet, heat the sesame oil over medium heat. Once heated, add in the cabbage, salt, and pepper. Sauté for a few minutes until wilted. Stir in the green onions, garlic and ginger. 2 tsp sesame oil, 1½ cups finely chopped napa or green cabbage, ½ teaspoon salt, ¼ teaspoon pepper, 2 green onions, 2 cloves garlic, 1 inch piece of ginger
Transfer the cabbage mixture to a bowl. Add in the ground chicken and soy sauce, and stir until combined. 1 lb. ground chicken, 3 tbsp soy sauce
Prepare your work surface to fill the potstickers. Lay out 8 dumpling wrappers. Fill a small dish with water. Place 1 tablespoon of filling into the center of each wrapper. Dip your finger into the water, and trace the border of the wrapper to wet the edges. 1 package round dumpling wrappers
Fold the wrapper in half and pinch the edges to seal. Place on a sheet pan. Repeat for the remaining wrappers and filling.
Heat about 2 tablespoons of oil in a large skillet over medium-hight heat. Once heated, add 6-8 potstickers to the pan. Pan fry for 2 minutes until they are golden brown and crispy on the bottom. vegetable oil for frying
Add 1/4 cup of water to the skillet and quickly cover with the lid to avoid splatters. Steam the potstickers for 4-5 minutes or until cooked through. Uncover the pan and let the potstickers continue to cook until the liquid in the pan has evaporated. Transfer the potstickers to a plate or sheet pan. Repeat with the remaining potstickers.
Combine all the dipping sauce ingredients in a small bowl. Then, serve the potstickers. ⅓ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, 1 sliced green onion, 1 clove garlic, ½ tsp sesame seeds

Becky’s Tips

Use a nonstick or well-seasoned skillet for easy release.
Pan-fry in batches to avoid crowding.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Cook Chicken Potstickers Step by Step

Gather the ingredients: Gather all the ingredients together.

Cabbage, green onions, garlic, and ginger being sautéed in a skillet with a wooden spoon. - 6

Prepare the filling: Heat 2 tsp sesame oil in a large skillet over medium heat. Add 1 1/2 cups finely chopped napa or green cabbage, 1/2 tsp salt, and 1/4 tsp pepper. Sauté for 2–3 minutes until the cabbage softens. Stir in 2 chopped green onions, 2 minced garlic cloves, and 1-inch piece of minced ginger, cooking just until fragrant, about 1 minute.

The potsticker filling mixed together in a glass bowl—ground chicken blended with sautéed cabbage and green onions. - 7

Mix the chicken and cabbage: Transfer the cooked cabbage mixture to a large bowl. Add 1 lb of ground chicken and 3 tbsp soy sauce to the bowl. Stir everything together until fully combined.

Dumpling wrappers laid out on a surface with a scoop of chicken filling placed in the center of each one. - 8

Assemble the potstickers: Set up a clean work surface and arrange about 8 dumpling wrappers at a time. Fill a small dish with water. Spoon about 1 tbsp of the chicken mixture into the center of each wrapper. Lightly dip your finger into the water and run it along the edges of the wrapper.

A batch of uncooked chicken potstickers neatly sealed and arranged on a flat surface next to a bowl of water and remaining wrappers. - 9

Fold the wrappers: Fold each wrapper in half, pressing firmly to seal the edges. Place finished potstickers on a parchment-lined sheet pan while you work.

Potstickers cooking in a skillet, with one being flipped to show the crispy golden bottom. - 10

Cook the potstickers: In a large skillet, heat 2 tbsp vegetable oil over medium-high heat. Once hot, add 6–8 potstickers, flat side down. Fry for about 2 minutes, until the bottoms turn golden brown and crispy.

Steam the potstickers: Carefully pour 1/4 cup water into the skillet and immediately cover with a lid to steam. Let the potstickers steam for 4–5 minutes, then uncover and cook a few more minutes until the water evaporates. Transfer the cooked potstickers to a plate and repeat with the remaining batches.

A whisk mixing soy sauce, sesame seeds, chopped green onion, and garlic in a bowl to make the dipping sauce. - 12

Make the dipping sauce: In a small bowl, stir together 1/3 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, 1 sliced green onion, 1 minced garlic clove, and 1/2 tsp sesame seeds.

A large plate of crispy chicken potstickers garnished with green onions and sesame seeds, served with a small bowl of dipping sauce and chopsticks on the side. - 13

Serve and enjoy: Serve the potstickers warm with the dipping sauce on the side for dunking.

A close-up of a hand holding chopsticks, dipping a glossy chicken potsticker into a bowl of dark soy-based dipping sauce garnished with sesame seeds and chopped green onions. Other golden pan-fried potstickers are arranged around the bowl on a white plate. - 14

How to Store and Reheat

Let any leftover potstickers cool completely, then transfer them to an airtight container. They’ll stay fresh in the refrigerator for up to 3 days. To freeze, arrange the cooked potstickers in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months.

For reheating, warm refrigerated potstickers in a skillet over medium heat with a splash of oil until heated through and crispy again. If reheating from frozen, add them straight to the pan with a little oil and cook over low heat until fully warmed, flipping occasionally.

Serving Suggestions

I love serving these potstickers fresh out of the pan with a big bowl of the homemade dipping sauce on the side. They make an awesome appetizer for a dinner party or a fun main dish if you pair them with dumpling soup and stir-fried veggies. If I’m doing a full-fledged take-out at home night, I’ll pair them with sweet and sour chicken or chicken fried rice . Sometimes I like to make a big batch, freeze them, and pull a few out whenever I need a quick snack.

More Dippable Appetizers to try

Bacon Wrapped Shrimp

Homemade Pierogies

Egg Rolls

Shrimp Summer Rolls

Chicken Potstickers