Cooked chicken potstickers (Chinese dumplings)

Heidi Hoerman


Some Chinese friends taught me how to make dumplings in graduate school. Sadly, I was not a very good pupil so, as a swan bears ugly ducklings, I make ugly dumplings!

Althought dumplings can be made with raw ground pork or chicken, these were made with cooked chicken. With the chicken already cooked, a couple of these can be quickly nuked in a bowl of chicken broth for a 2 minute soup.

If you make more filling than you have wonton skins, turn the rest into small quenelles or croquets by adding egg and panko bread crumbs.

★★★★★ 3 votes


1 c
coarsely chopped cabbage (green, napa, or savoy)
sliced and washed leek, white and light green parts only
2 to 3
green onions (scallions), green and white parts, coarsely chopped
3 to 4 clove
garlic, peeled
piece of fresh ginger root, peeled and cut into several pieces
1 c
cooked chicken meat (dark meat is more flavorful)
1 Tbsp
soy sauce
1 Tbsp
rice vinegar
chinese hot oil or hot sauce
1 pkg
wonton skins (about 60)

How to Make Cooked chicken potstickers (Chinese dumplings)


  • 1In the large bowl of a food processor, chop the cabbage, leek, and green onion until fairly fine. Move to a screen seive and squeeze until it is dry enough to clump.
  • 2Grind garlic and ginger in the food processor. Add chicken, soy sauce, vinegar, and hot oil. Process until the consistency of stiff peanut butter.
  • 3Mix together cabbage mixture with chicken mixture.
  • 4To assemble dumplings, lay a wonton skin on a flat surface.
  • 5Paint two sides (half of the edges) with water using either your finger or a small brush. Water is the glue that keeps the wanton skin shut.
  • 6Put 1 teaspoon chicken filling in the center of the wanton skin and fold to seal the edges, trying to get as much air as possible out of the dumpling.
  • 7Place flat on parchment paper or stick-free foil on a cookie sheet and freeze. Once they are frozen they can be moved to bags for storage.
  • 8Heat a large covered skillet on medium heat. Lightly oil the skillet with vegetable oil. Lay each dumpling on the hot pan and do not move for 3 to 4 minutes (long enough for the bottom to become golden and somewhat stuck to the pan. Add chicken broth and cover the pan. Simmer about 5 minutes until heated through. Serve with dipping sauce.
  • 9Dipping sauce: combine soy sauce, rice wine, garlic & ginger or use purchased dipping sauce.
  • 10If you have leftover filling, add an egg and some bread crumbs and form into small balls. Poach these slowly in chicken broth and chill. Serve with a dipping sauce.

Printable Recipe Card

About Cooked chicken potstickers (Chinese dumplings)

Course/Dish: Chicken, Poultry Appetizers
Regional Style: Asian