Easy Chicken Shrimp Potstickers Recipe (Gyoza)

Name: Chicken Shrimp Potstickers (Gyoza)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 gr chicken thigh fillet; 100 gr shrimp; 75 gr napa cabbage; 20 gr leeks; 25 gr 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; Wonton wrappers

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Learn how to make crispy Chicken Shrimp Potstickers (Gyoza) at home with this easy recipe! Perfect for appetizers or meals with step-by-step photos included! No need to spend hours in the kitchen with this simple folding trick and the flavor is perfect with savory filling, plus golden-brown crust.

A photo of chicken potstickers lined on a round, black plate with coriander leaves in the center.

Potstickers are delicious little crispy dumplings made with thin wonton wrappers stuffed with a mix of pork, chicken, or shrimp, plus loads of cabbage, leeks, and cilantro.

I love those cute little crescents, folded in half with or without those pleats you see in dumplings. They taste great, with crunchy texture at the bottom and soft on the sides.

You’ll find them all over Asia, but with different names: gyoza in Japan, mandu (만두) in Korea, guo tie (鍋貼) in China, and even pierogi in Poland (though pierogi are usually boiled or baked). The basic idea is the same—tasty filling wrapped in dough—but each country adds its own twist, so flavors can vary a bit.

Chinese Potstickers vs Japanese Gyoza

Chinese potstickers (guo tie) usually have thicker, freshly made wrappers and a chunkier filling. They’re also bigger—like the hearty older sibling of gyoza.

Japanese gyoza, on the other hand, are smaller, with super-thin store-bought wrappers that get crispy and delicate when cooked. The filling is finely chopped, so it’s smoother and packed with cabbage and meat.

If you love this easy shrimp gyoza recipe, you should also try Shumai or Fried or Boiled Wontons. They are other types of popular dumplings that are loved by so many people. Deep-fried meatballs or Shrimp balls should not be skipped, either.

Why You Will Love This Recipe

Very easy to make – It is unbelievably easy to make these homemade gyoza. All you have to do is mix everything in a mixing bowl. Cooking them is no hassle, either!
Authentic taste – These crispy chicken shrimp dumplings taste as authentic as the ones in the restaurant take outs.
Easy-to-find ingredients – The ingredients in this chicken gyoza recipe is easy to find and inexpensive.
Versatile – You can substitute the chicken to pork or with tofu and mushrooms if you like, without changing the flavor.

Recipe Ingredients

Ingredient Notes

Gyoza Wrappers – You can buy gyoza or potstickers wrappers in Asian grocery store. Choose the round ones, it is easier to fold the round wrapper.

Napa Cabbage – Use the white part if you like crunchy fillings. The white part tends to be watery when chopped finely. Squeeze out the water until dry.

Be sure to check out the full recipe and ingredient list below

How to Make Chicken Potstickers

Step by step process of preparing the shrimps and vegetables for chicken potstickers.

STEP 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 (Image 1). Rinse well with clean water. Chop the shrimp coarsely (Image 2). Chop the cabbage, leeks, and coriander leaves finely (Images 3, 4).

Step by step process photos of mixing the ingredients and wrapping the potstickers.

STEP 2. Use a fine tofu cloth to press the water out of the chopped vegetables (Image 5). Mix all the ingredients in a bowl (Image 6). Use a fork to stir well until all ingredients are well blended (Image 7). Take one to two teaspoons of the fillings, put on a wrapper (Image 8). Use a little bit of water to dab the sides of the wrapper.

Folding chicken shrimp gyoza into pleats and cooking them.

STEP 3. Fold and pinch the sides firmly (Image 9). You may pinch 2-3 parts of the wrapper to create pleats (Image 10). Continue until the fillings is finished (Image 11). Prepare the frying pan with a little oil. Line up the potstickers without waiting for the oil to heat up (Image 12).

Step by step process of cooking and frying the potstickers.

STEP 4. Let the potsticker fry at the bottom until brownish (Image 13). Pour in some water (Image 14). It doesn’t have to be full, only enough to soak them for 0.5-1 cm. Put on the lid (Image 15). Let it cook for a while until the water 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 (Image 16). Take out of the pan and they are ready to consume.

Pro Tips

Pick wonton wrapper with the round shape. You save the time. If you only have square shape wrapper, cut them round using a glass.
Squeeze the water out of the chopped vegetables.
Use the white part of the cabbage more so the potstickers filling has some crunchy texture.
If you like a more crunchy gyoza, fry the sides of the dumplings too.

How to Serve

Serve these little treats together with Egg Drop Soup or Green Beans Garlic. Add spicy Szechuan Tofu Ground Pork and Eggplant Ground Pork. Or if you prefer a mild one, you can also serve Spinah Silken Tofu or Chow Mein.

And for dessert you can serve Mango Sago Dessert or Bua Loy Thai Dessert. They are perfect to cool you down.

FAQs about Chicken Potstickers

Can I make these chicken shrimp potstickers gluten-free?

Yes. 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.

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

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.

Is there a vegetarian version of potstickers?

You can fill the potstickers with mushrooms, tofu, and cabbage.

How long can I store these potstickers in the freezer?

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

What’s the difference between potstickers and gyoza?

Though similar, potstickers (Chinese) and gyoza (Japanese) differ in wrappers, folding, and cooking. This recipe blends both styles for the perfect crisp-tender bite!

Storage and Reheating

Storing uncooked 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 parchment 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.

For the cooked gyoza, you can reheat by putting them on a pan for 5 minutes with low heat or use microwave to reheat.