These chicken potstickers or dumplings are filled with a flavourful and juicy meat filling. They’re super easy to make and freeze to enjoy later on for a quick and delicious meal!
I love dumplings in any shape or form and will never say no to one. A thin wrapping of dough, filled with a delicious juicy meat, or ANY filling?? Sign me UPPP! It just hits the spot every time and it's so comforting.
They're the best to prep for when you want something quick, easy and equally delicious when you have no time or energy. Make and freeze them and add to soups, stir-frys, noodles, etc, or just enjoy them on their own with some dipping sauce.
If you liked this recipe, I know you'll love these Pizza Pockets, and these Meat Stuffed Qutab (flatbread).
Ingredients
Please see recipe card BELOW for measurements.
- Chicken thighs, minced
- Yellow onion
- Garlic
- Ginger
- Cilantro
- Scallion
- Cornstarch
- Cold water
- Soy sauce
- Oyster sauce
- Cumin powder
- Salt
- Msg
The Meat
I suggest using chicken thighs because of the higher fat content, instead of ground chicken, which I can usually only find lean. The extra fat helps make the filling more juicier and tender. Simply mince them in a food processor until you get a fairly smooth consistency.
However, if you only have lean ground chicken, it's ok! I've made these with lean chicken and mixed in a little bit of oil and butter into the filling and it worked out perfectly. 1-2 tablespoons should be good enough.
Instructions
The hardest (or time-consuming) part is shaping the dumpling, and the filling couldn't be any easier to make!
- Mince the chicken thighs in a food processor until mostly smooth and sticky.
- Add the chicken to a bowl, along with the rest of the ingredients (except for the wrappers of course).
- Mix the filling in one direction with a spoon or chopsticks until it's sticky and uniform.
- To taste test the filling: take a teaspoon of the filling and microwave it for 10-15 seconds until cooked through. Give it a taste and adjust accordingly.
- Place about a tablespoon of the filling in the centre of a wrapper and wet the edges of one side with water.
- Pinch it closed in the center and pleat inwards until you get to the end. Repeat until the filling is used up.
- Heat a pan with oil on medium high heat and place the dumplings flat side down. Once the bottom is lightly golden, pour in enough hot water to cover the bottom of the pan. Place a lid on top and reduce the heat to medium low. Cook until the water cooks off and the potstickers look shiny.
- Take off the lid and turn the heat up to brown and crisp up the bottoms.
- Remove and serve with your favourite dipping sauce!
The Sauce
I followed The Woks of Life dipping sauce recipe and it's absolutely addictive. You can use any sauce you prefer but make sure it's good!
Storage
Place on a tray and freeze for 30 minutes to an hour, and transfer to a resealable freeze-safe bag. Freeze up to 3 months.
FAQ
I've made these with lean ground chicken and mixed in about 1-2 tablespoon of oil or butter into the filling and it worked out perfectly. You want there to be some fat in the filling.
Related
Looking for other recipes like this? Try these:
Chicken Potstickers
Ingredients
- 500 g chicken thighs or minced chicken
- 1 package thin dumpling wrappers
- ¼ yellow onion, finely chopped
- 1 tablespoon ginger, minced
- 5-6 garlic cloves, minced
- 3 green onions, chopped
- 1 teaspoon cornstarch
- 3 tablespoon cold water
- 1 ½ tablespoon soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon cumin powder
- ½ - ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon MSG
Instructions
- Place the chicken thighs in a food processor and pulse until you get a fairly smooth consistency. Transfer to a bowl.
- Mix the cornstarch and water together to make a slurry and add to the chicken. Add in the onion, garlic, ginger, scallions, cilantro, soy sauce, oyster sauce, salt, MSG and ground cumin.
- Mix together in one direction with a spoon or chopsticks until the mixture is sticky and uniform.
- To taste test the filling for seasonings, take a teaspoon of the filling and microwave it for 10-15 seconds until cooked through. Give it a taste and adjust accordingly.
- Place about a tablespoon of the filling in the centre of a wrapper and wet the edges of one side with water. Pinch it closed in the center and pleat inwards until you get to the end. Repeat until the filling is used up.
- To freeze and store for later: place dumplings on a tray and freeze for 30 minutes to an hour until the exterior is frozen. Transfer to a freezer safe bag.
- To cook: heat up a pan with oil on medium high heat and place the dumplings flat side down. Once the bottom is lightly golden, pour in enough hot water to cover the bottom of the pan. Place a lid on top and reduce the heat to medium low. Cook until the water cooks off and the potstickers look shiny.
- Take off the lid and turn the heat up to brown and crisp up the bottoms.
- Remove and serve with your favourite dipping sauce!
Sarah says
These were so easy to make and turned out so delicious! My family is obsessed!
Bahar says
These were so delicious!! Super easy to make and The filling turned out flavorful and perfectly seasoned! Thanks Nabeah!
Saima says
Please share wrappers name?
Aisha says
Please post the sauce recipe as well