Chicken Potstickers with Asparagus
Chicken and Asparagus Potstickers are crispy on the bottom, tender on top, and filled with a juicy, flavorful chicken filling.
Ingredients
For the filling
- 1 pound ground chicken
- 1 cup chicken stock, or water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1/8 teaspoon white pepper
- 1 tablespoon sesame oil
- 1 large egg
- 3 fresh shiitake mushrooms, minced
- 2 stalks scallions, minced
- 1 bunch asparagus
For the potstickers
- 24 gyoza wrappers
- 2 tablespoons cooking oil
- ¾ cup water
For the dipping sauce
- 2 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar, or other vinegar
- 1 tablespoon chili oil
Instructions
- To make the filling, in a bowl, combine the ground chicken with the chicken stock and mix until the liquid is fully absorbed, then add the soy sauce, dark soy sauce, white pepper, sesame oil, and egg and mix well. Then, add the shiitake mushrooms and scallions and mix until evenly combined.
- To fill and fold, place a wrapper in your hand, add about 1 teaspoon of filling in the center, top with a piece of asparagus, lightly brush water along the edges, fold in half, and press to seal.
- To pan-fry, in a pan over medium heat, add the cooking oil and place the potstickers flat-side down and cook for about 1 minute until the bottoms are lightly golden.
- To steam, carefully add the water to the pan and cover with a lid and cook for about 7 minutes until the filling is cooked through and most of the water has evaporated.
- To crisp, remove the lid and let any remaining water cook off, allowing the bottoms to crisp up again.
- To make the dipping sauce and serve, in a bowl, mix the soy sauce, vinegar, and chili oil, then serve the potstickers hot with the dipping sauce.
Video
Notes
Mix the liquid into the chicken first: This helps the filling stay tender and juicy instead of dry.
Do not overfill: A small amount of filling makes the dumplings easier to seal and cook evenly.
Seal well: Press the edges firmly so they don’t open during cooking.
Let the bottoms set: Give the potstickers time to develop a light golden crust before adding water.
Control the steam: Covering the pan cooks the filling through while keeping the tops soft.
Final crisp matters: Letting the bottoms crisp again gives you that classic potsticker texture.
Protein swap: You can use ground pork, shrimp, or tofu instead of chicken.