Print

Savory Chicken & Cabbage Potstickers: A Must-Try Recipe!

Print Recipe

Experience the delightful combination of tender, savory ground chicken and fresh cabbage in these crispy-bottomed potstickers. Perfect as an appetizer or a light meal, these dumplings are sure to become a new favorite in your kitchen.

Ingredients

Scale
  • 1 lb Ground Chicken (lean, 90-93% lean)
  • 2 cups Napa Cabbage (finely shredded)
  • 1 tablespoon Fresh Ginger (grated)
  • 2 cloves Garlic (minced)
  • 3 Green Onions (Scallions, finely sliced)
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Non-Alcoholic Alternative for Rice Wine (1 tablespoon chicken broth + 1/4 teaspoon apple cider vinegar + pinch of sugar)
  • 1 tablespoon Cornstarch
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1 package Potsticker Wrappers (store-bought)
  • 1–2 tablespoons Vegetable Oil (for cooking)

Instructions

  1. Prepare the Cabbage: Finely shred your Napa cabbage (or green cabbage). Place the shredded cabbage in a large bowl, sprinkle about 1 teaspoon of salt over it, and toss well. Let it sit for at least 15-20 minutes. After 15-20 minutes, firmly squeeze the cabbage with your hands or place it in a clean kitchen towel and wring out as much liquid as possible.
  2. Make the Filling: In a large mixing bowl, combine the ground chicken, the squeezed cabbage, minced fresh ginger, minced garlic, finely sliced green onions, soy sauce, toasted sesame oil, your non-alcoholic rice wine substitute, cornstarch, and a pinch of black pepper. Using clean hands, thoroughly mix all the ingredients until everything is well combined.
  3. Assemble the Potstickers: Take one potsticker wrapper and lay it flat in the palm of your hand. Place about 1 tablespoon of the chicken and cabbage filling in the center of the wrapper. Dip your finger in a small bowl of water and moisten the edge of half of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape, pressing the center top edge together to seal.
  4. Pleat and Seal: Starting from one end, create small pleats along the moistened edge, pressing each pleat firmly against the back edge as you go. Alternatively, just press the edges together firmly to create a half-moon, ensuring no gaps. Repeat this process with the remaining filling and wrappers.
  5. Cook the Potstickers (The Three-Stage Method): Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the potstickers in a single layer, flat-side down. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy. Carefully pour about 1/2 cup of water into the skillet. Cover the skillet tightly with a lid and reduce the heat to medium-low. Let the potstickers steam for 6-8 minutes. Remove the lid and allow any remaining water to evaporate. Increase the heat slightly if needed and cook for another 1-2 minutes, uncovered.
  6. Serve Immediately: Transfer the cooked potstickers to a serving platter. Serve hot with your favorite dipping sauce.

Nutrition

Keywords: Salting the cabbage and squeezing out its excess moisture is critical to prevent soggy filling. Keep unused wrappers covered with a damp kitchen towel while working to prevent them from drying out.

Find it online: https://crumella.com/savory-chicken-cabbage-potstickers-a-must-try-recipe/