Go Back
pan fried chicken potstickers in an oval plate

Make Chicken Potstickers From Scratch Recipe

You can make these Chicken Potstickers at home even if you can't buy potsticker wrappers at a store because this recipe contains instructions to make the wrapper from scratch. These crispy bottom potstickers are savory with a bit of sweetness from nibbles of corn.

Course Appetizer, brunch, Dim Sum, lunch
Cuisine Chinese
Keyword chicken potstickers
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 32 potstickers
Author Sharon Wong @ Nut Free Wok


  • 1 1/2 cup all purpose flour plus extra for dusting
  • 1/4 tsp salt
  • 2/3 cup hot water
  • 8 oz ground chicken
  • 1/2 cup frozen corn thawed (I use organic corn)
  • 2 stalks scallions chopped
  • 1 tablespoon soy sauce or allergy safe equivalent
  • 1 teaspoon cornstarch
  • 1/2 teaspoon garlic powder or 1 clove garlic, minced
  • 1/2 teaspoon sugar
  • 1/8 teaspoon white pepper
  • 2 teaspoons oil for frying
  • hot water


  1. Mix flour and salt together in a large bowl.
  2. Pour hot water around the flour while combining the water and flour together with a fork or a spatula until the dough is shaggy.
  3. Knead the dough in the bowl or on a flour dusted surface for 3-5 minutes until the dough is smooth, add small amounts of flour as necessary to keep the dough from sticking.
  4. Roll the dough into a 10 inch cylinder, cut it into 4 equal sizes.
  5. Roll the quarters into a 5 inch log and dust them generously with flour and loosely wrap with plastic or place inside a sturdy plastic bag (such as a freezer bag), allow the dough to rest at room temperature for 20 minutes (up to 2 hours, if making ahead, refrigerate the dough and allow it to come to room temperature).
  6. Combine chicken, corn, scallion, soy sauce, cornstarch, garlic, sugar, and white pepper and set aside.
  7. When ready to assemble, roll one log into an 8 inch long rope and cut the rope into 8 equally sized marshmallow shaped pieces of dough (keep the rest of the dough moist by leaving the rest covered or inside the bag)
  8. Dust your work surface with flour, place the cut ends into the flour and gently pat them down with your fingers into cookie shaped disks.
  9. Either use a tortilla maker (if you have one) or a small rolling pin to roll the disks into 1/8 inch thick wrappers, about 3 inches in diameter.
  10. As you work, keep your dough from drying out by covering the disks and rolled out wrappers with plastic wrap.
  11. Add a heaping teaspoon of filling to the center and seal it up: pinch the dough at 3 o'clock and 9 o'clock positions and bring them together, pinch them shut at 12 o'clock and 6 o'clock to form a little pouch (or you can either fold in half into a half moon or pleat them like the other potsticker recipe).
  12. Repeat until all the dough or filling is used up.
  13. When you are ready to cook them, preheat your frying pan on medium-high heat for a few minutes, add a teaspoon of oil and swirl to coat.
  14. Arrange half of the potstickers on the frying pan and allow them fry until slightly browned (about 3 minutes), add about 1/3 cup hot water, cover immediately, and steam for approximately 8-10 minutes until the pan stops sizzling, uncover and allow the potsticker bottoms to become crisp.

Recipe Notes

I like dipping my potstickers in white vinegar or Chinese red vinegar on the side. Otherwise, I would serve guests a dipping sauce from 2 tablespoons each of rice vinegar and soy sauce, 2 tablespoons of chopped scallions, 1 teaspoon each of sugar and grated or julienne ginger.