Easy Chicken Potstickers Recipe (Gyoza)

Here is an easy Chicken Potstickers recipe! Potstickers or Gyoza recipe in Japan is Asian delicacy of wonton wrapper filled with chicken or pork with shrimp and chopped vegetables. It is a wonderful appetizer in Chinese and Japanese cuisine.

Have you ever tried or seen chicken shrimp potstickers? The fillings can be chicken or pork with shrimp and chopped cabagges.

They are Asian delicates that you can find in China, Taiwan, Japan, and many Asian countries.

What Are Potstickers (Gyoza)?

Potstickers are a dumpling type that are made of wonton wrapper filled with pork or chicken and shrimp and lots of cabbange, leeks, and coriander leaves. They are a little bit different in shape from dumpling because it has a crescent shape folded in half with or without pleats.

Names For Potstickers

There are other names for potstickers that you can find in Asia. It is gyoza in Japan, Mandu (만두) in Korea, guo tie (鍋貼）or kuo tie in China, pierogi in Poland.

They are basically the same dish with different ingredients in each country. The taste may be different a little bit from each country.

Are Japanese gyoza different from Chinese potstickers? Chinese potstickers usually have thicker wrappers, the wrappers are usually freshly made. The filling is more coarse textured. The size of Chinese potstickers are usually larger. (1)

Gyoza usually are smaller in size and they use store-bought wrappers so the texture is more delicate and thinner. The filling is usually finely chopped cabbages and meat.

Origin of Potstickers (Gyoza)

A man from the Han Dynasty named Zhang Zhong Jian introduced this unique dumpling. It is meat mixed with some cabbages and seasonings wrapped with wonton wrapper and cooked in a pan with broth.

The cooking method of potstickers is different from dumplings. Dumplings are usually boiled, while potstickers are fried in a pan with some water.

Potstickers are fried in a pan and then after the bottom has become crispy, broth will be poured in the pan with the lid covered. This makes a crispy layer at the bottom and soft on the sides of the dumpling.

Easy Chicken Potstickers Recipe

• 300 gr chicken thigh fillet (pork – use shoulder part)
• 100 gr shrimp (peeled and deveined)
• 75 gr napa cabbage (chopped coarsely)
• 20 gr leeks 
• 25 gr fresh cilantro
• 40 gr egg white
• 2 tbsp tapioca flour
• ½ tbsp oyster sauce
• ½ tbsp sesame oil
• ½ tbsp fish sauce
• ½ tsp salt
• ½ tsp pepper

How To Make

1. Peel the shrimp and devein. Rinse with clean water. Soak the deveined shrimp with a teaspoon of baking soda or lye water for 10 minutes. Rinse with clean water. Chop the shrimp coarsely.
2. Wash the chicken thigh fillet. Use the fillet without skin. Grind chicken thigh fillet finely. Set aside.
3. Chop the cabbage finely. You can use food processor to make it faster. Use a cloth to press out the water as much as you can.
4. Mince the coriander stalks and leeks.
5. Put the ground chicken fillet in a bowl. Put in the chopped shrimp, chopped cabbage, coriander and leeks.
6. Pour in egg white. Put in the tapioca flour.
7. Put in oyster sauce, sesame oil, fish sauce, salt, and pepper.

8. Mix well thoroughly.
9. Take one piece of store-bought wrapper. Put in 1-2 tsp of filling in the middle. Use a little bit of water to dab the sides of the wrapper. Press firmly. You may pinch 2-3 parts of the wrapper to create pleats.

10. Continue until the filling is finished.

Cooking The Potstickers

1. Turn on the frying pan with a little oil. Line up the potstickers without waiting for the oil to heat up. Let the potsticker fry at the bottom until brownish.

2. Pour in some chicken broth or water. It doesn’t have to be full, only enough to soak them for 0.5-1 cm. Put on the lid.

3. Let it cook for a while until the broth is dried up. The bottom of the potstickers should be brown and crispy enough and the sides of the dumplings are soft and shiny from the steam created within the lid.

4. Serve with chilli oil or chilli sauce.

This chickenp otstickers recipe is my family’s favorite. Potstickers are a great choice for family gathering. One recipe can make up to 50 potstickers. Please try this! You will not regret it and your whole family will love it!

Storage and Reheating

Storing potstickers needs a little bit care and attention, in case you want to make them in advance. You will need a wide enough container to line up the potstickers.

Do not let them attach to one another. Give some space and line the container with plastic or non-stick paper.

When you are ready to eat, take them out 15 minutes before frying them. Let them thaw and follow the same instruction for frying as mentioned above.

FAQs (Frequently Asked Questions)

Q: Can I make these potstickers gluten-free?

A: Absolutely! Choose gluten-free gyoza or dumpling wrappers, which are usually available at specialty food stores. Substitute the regular soy sauce with gluten-free soy sauce for the filling and dipping sauce.

Q: How do I prevent the potstickers from sticking to the pan?

A: Make sure the pan is hot enough before adding oil. Avoid overcrowding. Leave enough space between each potsticker to allow them to cook without touching.

Q: How long can I store these potstickers in the freezer?

A: You can store uncooked potstickers in the freezer for up to two months. Follow the steps mentioned above to store them in a proper way.

Q: Is there a vegetarian version of this dish?

A: Yes, you can fill the potstickers with mushrooms, tofu, and cabbage.

Conclusion

Diving into the delightful world of potstickers is not just about enjoying a mouth-watering dish, but also about embracing a piece of culinary culture.

Making potstickers with your family can be a very positive family activity. It is a culinary tradition that many generations across different countries have enjoyed.

If you have tried and liked this chicken potstickers recipe, please check other recipes like Fried Wonton or Asian Fried Meatballs.

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