Potsticker
This chicken builds round dumpling wrappers, ground pork or chicken and raw prawns or shrimp, peeled and chopped into an easy meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Shellfish Tree nuts Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Sprinkle the chopped napa cabbage with a pinch of salt, let it sit for 10 minutes, then squeeze out the excess moisture with your hands.
- In a bowl, combine the ground meat, chopped prawns, water chestnuts, drained cabbage, green onions, ginger, soy sauce, sesame oil, salt and white pepper, then stir vigorously in one direction until the mixture becomes sticky and cohesive.
- Place about a tablespoon of filling in the center of each wrapper, moisten the edge with water, then fold and pleat the wrapper closed to seal, making sure no filling is exposed.
- Heat the oil in a large nonstick skillet over medium-high heat, arrange the potstickers flat side down in a single layer, and fry undisturbed for 2 to 3 minutes until the bottoms are golden brown.
- Carefully pour in the water and immediately cover with a lid, then steam for 6 to 7 minutes until the water has evaporated and the filling is fully cooked, reaching 165 F for poultry or pork.
- Remove the lid and let the potstickers cook for another 1 to 2 minutes so the bottoms re-crisp.
- Transfer to a plate crispy side up and serve hot with a dipping sauce of soy sauce, rice vinegar and chili oil.
You'll use: Frying pan / skillet Β· Large pot Β· Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
Tips & common questions
How long does Potsticker take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Potsticker is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Jiaozi-close-look.jpg by Unknown, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.