Description
Delicious pan-fried chicken dumplings, also known as potstickers, filled with a savory mix of ground chicken, napa cabbage, and mushrooms. These dumplings are first steamed then crisped in a skillet to achieve a perfect golden brown bottom and tender interior. Served with a tangy soy-chili dipping sauce, they make a perfect appetizer or snack.
Ingredients
Filling:
- 1.5 cup Napa cabbage (thinly sliced)
- 1/2 teaspoon salt (for salting the cabbage)
- 1/2 pound ground chicken
- 3 cremini mushrooms (finely chopped or shiitake mushrooms)
- 1 clove garlic (minced)
- 1 green onion (finely chopped)
- 1/2 teaspoon ginger (minced or grated)
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- Pinch sugar
Assembly:
- 1 package dumpling wrappers (round)
- 1/4 cup water (for steaming, you may not need all)
- 1 tablespoon oil (peanut or vegetable, for frying)
Dipping Sauce:
- 2 tablespoon dark soy sauce
- 1 teaspoon chili oil
- 1/4 teaspoon sesame seeds (toasted)
Instructions
- Prepare the Cabbage: Sprinkle thinly sliced napa cabbage with 1/2 teaspoon salt, stir well, and set aside for 20 minutes to draw out moisture.
- Drain Cabbage: Squeeze excess liquid from the cabbage, strain and discard the liquid, then transfer the cabbage to a large mixing bowl.
- Make the Filling: Add ground chicken, finely chopped mushrooms, minced garlic, green onion, grated ginger, dark soy sauce, sesame oil, pepper, salt, and a pinch of sugar to the cabbage. Mix thoroughly until combined. Chill the mixture in the refrigerator.
- Prepare Dumpling Wrappers: Take one dumpling wrapper at a time and place it in the palm of your non-dominant hand.
- Add Filling: Spoon about 1/2 tablespoon of the filling into the center of the wrapper. Moisten the edges with water using your finger to help seal.
- Fold and Seal: Fold the wrapper in half over the filling, pleating the edges to seal tightly, ensuring the bottom remains flat.
- Set Aside: Place the sealed dumplings pleat side up on a parchment-lined plate or tray. Cover with plastic wrap or a damp cloth to prevent drying. Repeat for all wrappers.
- Make Dipping Sauce: In a small bowl, mix 2 tablespoons dark soy sauce, 1 teaspoon chili oil, and 1/4 teaspoon toasted sesame seeds. Set aside.
- Heat Frying Pan: Warm 1 tablespoon oil in a large nonstick skillet over medium heat.
- Pan-Fry Dumplings: Arrange 8 to 10 dumplings in a single layer, flat side down, in the hot skillet.
- Steam Dumplings: Carefully pour 1/4 cup water into the pan and immediately cover with a lid to steam for 4-5 minutes, until most water has evaporated.
- Crisp Bottoms: Remove the lid, add more oil if needed, and fry dumplings for 1-2 minutes more until the bottoms are golden brown and crispy. Verify that the internal temperature reaches 165°F (74°C) for safe chicken consumption.
- Serve: Remove cooked dumplings and repeat the frying process with the remaining dumplings. Serve warm with the prepared dipping sauce.
Notes
- If filling remains after wrapping, roll it into small meatballs and pan-fry for a quick snack.
- Ensure the bottom of the dumplings is flat when sealing to allow even frying.
- Adjust water quantity during steaming as needed to avoid burning or sticking.
- Use peanut or vegetable oil for a neutral frying flavor.
- Check the internal temperature with a food thermometer to confirm chicken is fully cooked.
- Dumpling wrappers can vary in size; adjust filling quantity accordingly.
