How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chicken and Pork Potstickers?

You need 11 ingredients. The key ingredients include: 1 pound Ground Pork, 2 pounds Ground Chicken, 1 head (small) Chinese, Napa Or Savoy Cabbage, Minced, 2 bunches Green Onions, Washed, Trimmed And Sliced Very Thinly, and more.

Is Chicken and Pork Potstickers suitable as meat & poultry?

Yes, Chicken and Pork Potstickers falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Chicken and Pork Potstickers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Pork Potstickers Recipe

Name: Chicken and Pork Potstickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Ground Pork; 2 pounds Ground Chicken; 1 head (small) Chinese, Napa Or Savoy Cabbage, Minced; 2 bunches Green Onions, Washed, Trimmed And Sliced Very Thinly; 8 cloves Garlic, Minced Or Pressed; 1/4 cups To 1/2 Cup Fresh Ginger Root, Peeled And Minced Or Grated; 1/4 cups Soy Sauce; 1 Tablespoon Dark Sesame Oil; 1 teaspoon Fish Sauce; 1 package (about 16 Oz. Package) Dumpling Wrappers; 1 teaspoon Cornstarch Mixed With 1 Tablespoon Cold Water

1

Mix together pork, chicken, cabbage, sliced green onions, garlic, ginger, soy sauce, sesame oil, and fish sauce with your hands until everything is evenly distributed.

2

Mound 1-1/2 teaspoons of the filling into the center of a dumpling wrapper.

3

Moisten a finger tip in the cornstarch and water mixture then rub along the edge of the dumpling skin.

4

Pull both sides up, like a taco, around the filling and pinch together the excess dumpling skin.

5

Try to squeeze as much air out of the dumpling as you can while you pinch together the sides.

6

Squeezing the air out keeps them from bursting while cooking.

7

It will look like a pierogi at this point.

8

When it is completely closed and sealed, start in the center, pull and fold a pleat of the pinched dumpling skin toward the middle.

9

Press firmly together until it sticks.

10

Continue and form two more pleats on that end of the dumpling.

11

Repeat in the opposite direction on the other end.

12

Place finished dumpling on a cookie sheet.

13

Make as many dumplings as your filling and wrappers will allow.

14

You can freeze the dumplings on the cookie sheet then transfer to a zipper top bag in your freezer if desired or you can cook them immediately.

15

You can also tightly wrap and freeze any leftover filling or wrappers for your next round of dumpling making.

16

To cook the dumplings:

17

Pour one tablespoon of neutral oil (canola, vegetable, or peanut) into a heavy nonstick skillet with a tight-fitting lid.

18

Place the pan over medium-high heat.

19

When oil is hot, swirl the pan to coat the bottom.

20

Place several dumplings in the pan, taking care not to crowd the pan.

21

Fry the potstickers for three minutes.

22

Add 1/2 cup of warm water to the pan and immediately place the lid on the pan.

23

If cooking fresh potstickers, steam with the lid on for 5 minutes.

24

If starting with frozen potstickers, steam with the lid on for 8 minutes.

25

When the time is up, remove the lid and cook for 1-2 minutes more so the potstickers can crisp back up on the bottom.

26

Serve with desired condiments.

27

We like chili garlic sauce, soy sauce, Sriracha, and Mae Ploy the best.

Chicken and Pork Potstickers

How did you like this recipe?

Frequently Asked Questions