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Mastering the Art of Chicken Potstickers: A Guide to Perfect Pan-Fried Dumplings

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These crispy, juicy chicken potstickers are packed with bold flavors and a satisfying crunch. Whether you’re making them fresh or freezing a batch for later, these dumplings are the perfect appetizer, snack, or meal. Serve with a flavorful dipping sauce for an irresistible bite!

Ingredients

These crispy, juicy chicken potstickers are packed with bold flavors and a satisfying crunch. Whether you’re making them fresh or freezing a batch for later, these dumplings are the perfect appetizer, snack, or meal. Serve with a flavorful dipping sauce for an irresistible bite!

Instructions

  1. Prepare the Napa Cabbage – Chop the napa cabbage and place it in a bowl. Toss with 1 tsp salt and let it sit for 10 minutes to draw out excess moisture. Rinse and squeeze out as much water as possible.
  2. Mix the Filling – In a large mixing bowl, combine ground chicken, prepared napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, chicken bouillon, and white pepper. Mix thoroughly. To ensure the right seasoning, pan-fry a small portion and taste-test before proceeding.
  3. Fold the Dumplings – Set up a clean surface with a small bowl of water, dumpling wrappers, and a damp towel to prevent drying. Place a wrapper in your palm, wet the edges with water, and add a small spoonful of filling to the center. Fold in half but don’t seal it yet. Create three pleats on one side, then repeat on the other before pinching shut. Keep covered with a damp towel as you work.
  4. Pan-Fry to Golden Perfection – Heat a non-stick pan over medium heat with a drizzle of oil. Place about 10 dumplings in the pan, ensuring they don’t touch. Fry for 2 minutes until the bottoms turn golden brown. Add just enough water to cover the bottom, cover with a lid, and steam for 5 minutes until fully cooked.
  5. Freeze for Later (Optional) – If not cooking immediately, place uncooked dumplings on a lined tray in the freezer. Once fully frozen, transfer them to an airtight bag for storage. When ready to cook, pan-fry straight from frozen—no need to thaw.
  6. Serve and Enjoy – Serve hot with dumpling dipping sauce, green onions, and sesame seeds for garnish.

Find it online: https://friendlywell.com/mastering-the-art-of-chicken-potstickers-a-guide-to-perfect-pan-fried-dumplings/