Chinese Dumplings (AKA Potstickers) are a lot easier to make then you think! I’ve included steps for making either pan fried or steamed dumplings! They take less than 30 minutes to make! Perfect as an appetizer or with Fried Rice!

Asian appetizers are the perfect start to a meal! My Baked Shrimp Egg Rolls are a crunchy, healthier take on the classic, and my Shrimp Spring Rolls are perfect for summer!

overhead shot of Chinese dumplings on plate with dipping sauce

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!

    chinese dumplings (potstickers)

    Dumplings are a lot easier to make at home than you think. I prepared these Asian Chicken Dumplings in two ways. Pan-fried and steamed. Both methods are pretty easy and can be done in less than 30 minutes!

    I used this handy dumpling press to press the edges. If you don’t have a dumpling press just pleat the edges with your hands.

    For the filling, I used ground chicken, cabbage, green onions, ginger, soy sauce, and fish sauce. You can always substitute traditional pork or shrimp in the dumplings. The filling gets ground up in a food processor and goes directly into the wonton wrapper.

    picture of the inside of a potsticker

    What you’ll need to make Chicken Dumplings

    • Chicken: I used ground chicken to make the filling for these Asian dumplings. Chicken is light and really easy to cook with, however, you could substitute pork.
    • Cabbage: Cabbage is one of the vegetables that go into the dumpling mixture. If I’m steaming the dumplings, Ι also line the steaming basket with cabbage leaves so the dumplings don’t stick to the steamer, however, you could also use banana leaves.
    • Green onion: Roughly chop the green onion before it goes into the food processor to help it break down. I find that if I don’t do this step, the green onion sometimes stays as one long piece.
    • Sesame Oil: Adds a nice nuttiness to the filling.
    • Garlic & Ginger: Plenty of flavor gets added with ginger and garlic. Use fresh where you can. It has the best flavor!
    • Dark Soy Sauce and Regular Soy Sauce: I use both regular soy sauce for umami and saltiness and dark soy sauce for umami and a little sweetness.
    • Wrappers: The chicken filling gets stuffed into either dumpling or wonton wrappers. Either will be perfect! You can usually find the wrappers at most Asian grocery stores or online.
    dipping a steamed dumpling in soy sauce and chili oil with green onions on top

    How to make chinese Dumplings

    • Add ground chicken, cabbage, green onion, ginger, soy sauce, dark soy sauce and sesame oil to a large bowl. Mix to combine.
    filling of cabbage, ground chicken and soy sauce in white bowl
    • Divide the mixture among the wrappers. Typically takes about 28 of so wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon into each.
    ground chicken dumpling filling in dumpling wrapper
    • Brush the edges with water to help the ends stick together.
    • Either with a dumpling press or your hands, press the edges together. If you’re using your hands, pleat the edges to keep everything together and neat.
    folding over dumpling in dumpling press

    steaming Asian dumplings:

    • Add about 1 to 2 inches of water into the bottom of your pan or wok. Bring the water to a simmer.
    • Place parchment paper (I had to cut mine into a circle) into each level of the steamer. You could also use cabbage leaves instead to prevent the dumplings from sticking. Arrange the dumplings on top of the parchment or lettuce leaves and place the steamer on top of the simmering water.
    • Add in dumplings and cook for about 10 minutes until they are fully cooked. Serve immediately and enjoy!
    steaming Chinese dumplings in bamboo steamer

    How to pan-fry dumplings:

    • Add oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown. Add in some water (3-4 tablespoons) and place a lid over the pan to steam. The dumplings should be done once all of the water has been absorbed.
    pan frying dumplings in skillet

    Serve with soy sauce or my Homemade Teriyaki Sauce to dip!

    What to serve with chinese Dumplings

    Storage Instructions

    • Store in an airtight container in the fridge for up to 3 days.
    • Reheat in the microwave, or by re-steaming or re-frying the Asian dumplings.
    steaming Chinese dumplings in bamboo steamer

    kelley’s Tips for Success

    • I recommend pressing the dumplings with a dumpling press to make it easier. If you want to try your hand at pleating the dumplings yourself, check out this video for inspiration. There are so many shapes to try!
    • For the meat, I really like ground chicken because it’s light and healthy. On the other hand, ground pork would be delicious as well!
    • I love dipping these Asian Dumplings in my Homemade Teriyaki Sauce! It’s so full of flavor and tastes amazing with these potstickers.
    dipping pan fried dumpling in sauce

    Are dumplings Korean or Chinese?

    Dumplings (also known as potstickers) originated in China, however, they are now part of many Asian cuisines like Korean (mandu), Japanese (gyoza), and Vietnamese (Banh Cuon).

    Are gyoza and dumplings the same?

    They are very similar, however, there is a difference, particularly in the way they are cooked. Japanese gyoza is steamed and then pan-fried. On the other hand, Chinese dumplings can be steamed, pan-fried, or even deep-fried.

    chicken potstickers on plate with chili oil and soy sauce dipping sauce

    more Asian Inspired Recipes to try!

    Chinese Dumplings

    5 from 1 vote
    Chinese Dumplings (AKA Potstickers) Step by step tutorial for pan fried and steamed dumplings. They both take less than 30 minutes to make!
    Servings: 4 about 28 dumplings
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes

    Ingredients 

    • 12 ounces ground chicken
    • 1 cup cabbage, shredded thin
    • 4 green onions, sliced thin (green parts only)
    • 1 tsp ginger, minced
    • 1 tbsp low sodium soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp sesame oil
    • 1/2 tsp white pepper
    • 16-20 dumpling or wonton wrappers
    • oil for pan frying
    • soy sauce or chili oil for dipping

    Instructions 

    • Add ground chicken, cabbage, green onion, ginger, soy sauce, dark soy sauce and sesame oil to a large bowl. Mix to combine.
    • Divide the mixture among the wrappers. Typically takes about 28 of so wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon into each.
    • Brush all four edges of the wrapper with water. (This helps it stick together.)
    • Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.

    For the steam method:

    • Add about 1 to 2 inches of water into the bottom of your pan or wok. Bring the water to a simmer.
    • Place parchment paper (I had to cut mine into a circle) into each level of the steamer. You could also use cabbage leaves instead to prevent the dumplings from sticking.
      Arrange the dumplings on top of the parchment or lettuce leaves and place the steamer on top of the simmering water.
    • Add in dumplings and cook for about 10 minutes until they are fully cooked.
      Serve immediately and enjoy!

    For the pan-fried method:

    • Add 1 tablespoon of oil to a pan and sauté dumplings for 2-3 minutes on one side until golden brown.
      Add in some water (about 3-4 tablespoons) and place a lid over the pan to steam. They should be done once all of the water is absorbed. Serve immediately.

    Nutrition Information

    Calories: 175.66kcalCarbohydrates: 18.69gProtein: 13.52gFat: 5.08gSaturated Fat: 1.39gCholesterol: 51.46mgSodium: 459.13mgPotassium: 344.99mgFiber: 0.76gSugar: 0.43gVitamin A: 22.43IUVitamin C: 3.86mgCalcium: 21mgIron: 1.58mg

    Did you make this?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.