Pan-Fried Chicken Potstickers (Print Version)

# Ingredients:

→ For the Dumplings

01 - 1 lb ground chicken
02 - 2 cups napa cabbage, chopped
03 - 1 tsp salt
04 - 4 green onions, sliced
05 - 6 garlic cloves, minced
06 - 2-inch ginger piece, minced
07 - 1 tbsp soy sauce
08 - 1 tbsp oyster sauce
09 - 1 tbsp sesame oil
10 - 1 tbsp chicken bouillon
11 - 1 tsp white pepper
12 - 1 lb circular dumpling wrappers

→ For Serving

13 - Dumpling dipping sauce
14 - Green onions, sliced
15 - Sesame seeds

# Instructions:

01 - Chop the napa cabbage into small pieces and place it in a bowl. Sprinkle with salt and toss well to coat. Let it sit for 10 minutes to draw out excess moisture, then rinse off the salt and squeeze the cabbage to remove any remaining liquid.
02 - In a large mixing bowl, combine ground chicken, napa cabbage, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, white pepper, and chicken bouillon. Mix well until evenly incorporated. To ensure perfect seasoning, cook a small portion in a pan and adjust flavors if needed before assembling the dumplings.
03 - Set up a clean workspace with dumpling wrappers, a small bowl of water, and a damp towel to keep the wrappers from drying out. Take one wrapper, wet the edges with water, and place a spoonful of filling in the center. Fold it in half without sealing completely, then create three small pleats on one side. Repeat on the other side and pinch the edges to seal. Continue until all dumplings are folded.
04 - Heat a non-stick pan over medium heat and add a drizzle of oil. Arrange dumplings in a single layer without overcrowding. Let them cook undisturbed for 2 minutes until the bottoms turn golden brown. Carefully add a small amount of water, cover the pan immediately, and let the dumplings steam for 5 minutes. Remove the lid and let the remaining water evaporate, allowing the bottoms to re-crisp.
05 - Transfer the crispy potstickers to a serving plate. Sprinkle with green onions and sesame seeds for added flavor and texture. Serve hot with a side of dumpling dipping sauce for the perfect bite.

# Notes:

01 - If you prefer extra crispy potstickers, let them cook for an additional minute after the water has evaporated.
02 - To freeze, place uncooked dumplings on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Cook directly from frozen.
03 - If you're new to dumpling folding, don't worry about making them perfect. As long as they're sealed, they'll taste delicious!

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