Chicken Potstickers

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  • 5 (1)
50 MIN















napa cabbage ( or red,shredded )

3 cup
1 tsp

ground chicken ( or turkey )

455 g

arrowroot ( powder or any other starch )

15 g
1/4 tsp, ground

scallion ( finely chopped )

2 medium (4-1/8 long)
2 tbsp chopped
2 cloves

ginger ( minced )

1 tbsp, chopped

coconut aminos ( or tamari soy sauce )

2 tbsp
1 tablespoon

rice wine vinegar ( or sake )

1 tbsp

all purpose flour ( gluten free )

1 , 1/4 cup
1/4 tsp

water ( boiling )

3/4 cup

coconut oil ( or Olive oil )

1 tbsp

coconut aminos ( or tamari soy sauce )

1/2 cup

chili paste ( sambal oelek )

1 tsp
1 tablespoon
2 tbsp

scallion ( finely chopped )

1 medium (4-1/8 long)

Chicken Potstickers

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  • 5 (1)


Step 1

Toss cabbage with the salt and let stand for about 10 minutes. Drain and squeeze dry.

Step 2

Mix cabbage with all remaining filling ingredients. Cover and refrigerate until ready to use.

Step 3

Prep the dipping sauce by whisking together all dipping sauce ingredients. If you wish to remove the scallion bits, strain the liquid into a separate dish after 15 minutes. Set aside until ready to serve.

Step 4

Make the dough. Place all dry ingredients into a food processor and pulse to blend together.

Step 5

With the processor at the lowest speed, slowly pour in the boiling water until a dough forms.

Step 6

Divide dough into two pieces and set one portion into a sealed container to keep it moist while you prepare the other half.

Step 7

Roll out the first half of the dough into a long rope about 3/4 inch thick.

Step 8

Cut rope into pieces about 3/4 inch wide and place into a sealed container. Repeat with another half of the dough.

Step 9

Fill the potstickers. Take out one to three pieces at a time and use your hands and a floured rolling pin (use same flour as the recipe) to flatten into a circular disk about 1/16 inch thick. You may need to add more flour to your hands or a rolling pin to keep it from sticking.

Step 10

Once you have a thin circle, scoop about 1 tablespoon of the chicken filling into the center.

Step 11

Fold dough over to form a half-moon and pinch to seal or use a fork to seal the edges. You can also trim off any uneven edges at this point.

Step 12

Place finished dumplings on a parchment-lined baking sheet until ready to cook.

Step 13

To cook, heat oil in a large frying pan with a tight-fitting lid. Add about half of the potstickers in a single layer and fry until crunchy and golden in color flipping once.

Step 14

Carefully pour about 1/3 cup water into the pan and cover immediately.

Step 15

Steam over medium-low heat until cooked through, about 10-12 minutes.

Step 16

Remove lid and continue cooking until water evaporates. Repeat with remaining potstickers.

Step 17

Serve with dipping sauce.

Note: the recipe provides about 40-45 potstickers (6 servings of 7-8 each)

Chicken and turkey are popular for being high in protein and low in saturated fats making a mealtime staple for athletes as well as in many healthy eating households. Falling back on the same old recipes starts to become mundane and a little too routine. Finding new ways to cook up the standard bird and keep it interesting (and keep your taste buds dancing) is time-consuming but in this series of recipes, I will highlight many different ways to prepare your poultry so your meal rotation is anything but boring. So whaddya say? Let’s play chicken!

Awesome as an appetizer and fabulous as a fun mini-meal, chicken potstickers are made with the traditional flavors found in the more common pork-based potstickers. These can be made with a purchased potsticker or wonton wrapper but I have not yet found a good gluten-free variety commonly available. If you prefer to keep it gluten-free, making the wrappers aren’t terribly hard but it is a little time-consuming and you’ll want to work quickly so the dough doesn’t dry out before you’re ready to fill them. I found it easiest to work with the dough divided into two halves and then roll out and fill 2-3 wrappers at a time. After filling the circles of dough, they may look a little rugged. Feel free to leave them this way or you can trim the edges as you seal them by pressing into the edge of the semi-circle with a fork and then cutting away the excess “fringe” with the side of the fork or a knife.

The housemade dipping sauce is also a savory combination of traditional ingredients. The end result is a balance of perfectly crispy, perfectly chewy potstickers with just the right touch of savory goodness to dip into and enhance the flavor of the filling. These were a hit in my household with everyone asking for seconds!

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