Potstickers Recipe
These Potstickers are a hundred times better than those frozen store-bought packaged ones. Fresh, flavorful, and a huge crowd pleaser.
Servings: 50 potstickers
Ingredients
For the Filling:
- 2 pounds ground chicken , or ground turkey
- ¼ cup Asian cooking rice wine
- 3 tablespoons Asian toasted sesame oil
- 1 tablespoon granulated sugar
- 4 tablespoons regular soy sauce, not light soy sauce
- 1 tablespoon minced garlic
- 2 teaspoons onion powder
- 1 teaspoon five spice powder
- 3 teaspoons table salt
- ½ teaspoon ginger powder
- 1 teaspoon white pepper
- 4 stalks green onions, finely minced
- 3 cups Napa cabbage, finely minced, be sure there's no moisture
Other:
- 2 packages potsticker wrappers, round, refrigerated Asian section of grocery stores
- oil, for pan frying
Optional Dipping Sauce:
- ⅓ cup light soy sauce
- ⅓ cup Mirin
- 1 teaspoon Asian toasted sesame oil
- 1 teaspoon Sriracha
Instructions
- Make dipping sauce by mixing all sauce ingredients in a small bowl. Set aside.
- In a mixing bowl, combine all filling ingredients except for Napa cabbage. Stir well to thoroughly combine. Add Napa cabbage, stirring to combine.
- Place 1 rounded tablespoon of the meat filling into the center of a wrapper. Dab water around the edges of wrapper.
- Fold wrapper in half, into a semi-circle, and press edges tightly to seal well. If desired, fold/pleat the potsticker (see video link for visual.)
- Place folded potstickers on a lightly floured surface.
- Coat a large frying pan generously with oil; entire bottom should be coated with a thin layer of oil. Heat oil to warm (not overly hot) and place potstickers carefully in the pan, without overcrowding them.
- Cook on medium-high heat until bottoms are nicely browned. Pour in 1 cup of water - be careful of splatter - and cover pan immediately. Cook for 5 minutes, or until liquid is evaporated and filling is cooked through.
- Transfer to a paper towel lined plate. Repeat in batches. Serve immediately, with or without dipping sauce.
Notes
- Drain the Napa cabbage well. Excess moisture can make the filling soggy.
- Keep wrappers covered with a damp towel. It prevents them from drying out while you assemble the potstickers.
- Don’t overfill. A rounded tablespoon of filling is just right to seal the edges securely without leaks.
- Seal tightly. Press the edges firmly or pleat them to lock in the filling and prevent splitting during cooking.
- Avoid overcrowding the pan. Give each potsticker space so they crisp up properly and don’t stick together.
- This recipe is part of our Chinese Recipes Collection.
- Serve with other Asian favorites such as our Easy Fried Rice and Kung Pao Chicken.
Nutrition (per serving)
Calories: 47kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 260mg | Potassium: 119mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg