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Pot Sticker Dumplings

Pot Sticker Dumplings

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These fried chicken filled dumplings taste just like they are from a Chinese restaurant.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet


  1. Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
  2. Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
  3. In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
  4. Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
  5. Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.
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This is one of my favorite recipes to use! I absolutely love pot stickers, but have only eaten them at restaurants and at home, by way of using pre-made frozen ones from the store... I was so excited to try this recipe when I found it, and I haven't stopped using it regularly since. I do, however, use different fillings, depending on what I have in the fridge, but the pot sticker dough this recipe yields is just fantastic... everything tastes good in it! As for some reviewers saying that these were too "doughy", well I thought I would point out that pot stickers are meant to have a soft, chewy-doughy texture, not meant to be crispy like eggrolls or wantons, etc. I've never felt this recipe to yield pot stickers that are too doughy because I always roll the dough out thinly... they look and taste absolutely delicious, and I've found that they are just as good as ones from restaurants.


These were great! I did do some tweaks though. 1st I rolled out the dough so it was thinner,this way it wasn't too doughy. With the filling I didn't cook the chicken first, all i did was mix all the filling ingredients together than filled. Browned the bottom and then steamed with a little chicken stock instead of water. Kids and DH LOVED them!


The dough..was...not good. Buy wonton wrappers and definitely add minced garlic and fresh minced ginger. More or less depending on how much you like it. Take out the five spice, and maybe use ground pork instead of chicken.