Chinese Dumplings (Aka Potstickers)

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!

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.

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.

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.

• 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 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.

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!

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.

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

What to serve with chinese Dumplings

• Chicken Chow Mein
• Lo mein
• Vegetable Fried Rice
• Homemade Egg Rolls
• Mongolian Beef
• General Tso Chicken
• Korean Beef Bowls

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.

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.

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.

more Asian Inspired Recipes to try!

• Sticky Tender Asian Chicken Thighs
• 30 Minute Asian Turkey Meatballs
• Easy Grilled Asian Chicken
• Super Sticky Asian Chicken Bites
• Asian Style Chicken Meatballs