Chicken Pot Stickers/Dumplings (Steamed)
Fits well with the dumpling sauce here: https://maxsessions.com/recipes/home?recipeID=3
Submitted by: maxsessionsjr@gmail.com - Max Sessions
Submitted on: 04/15/2026
Steps
● Place the slaw or cabbage in a colander in the sink
● Sprinkle with the salt and toss to combine
● Let sit for 10 minutes
● Place the egg, scallions, soy sauce, garlic, and pepper in a large bowl and set aside
● Fill a small bowl with water and set aside
● Prep a baking sheet with parchment paper if not cooking immediately
● After the 10 minutes has passed, squeeze any liquid from the slaw or cabbage out with your hands into the sink, really crushing the cabbage
● Place the cabbage into the bowl with the egg and stir to combine
● Add the chicken and use your hands to mix thoroughly, pressing the mixture against the side of the bowl until it just forms a sticky mass
● Lay 6 wrappers on a clean work surface and place 1 level tablespoon of filling slightly below the center of each wrapper, leaving about a 1/2-inch border.
● Dip your finger in the water and trace around the edge of a wrapper to moisten it
● Fold the wrapper in half by bringing the bottom up to the top, then pinch to completely seal
● Lift the potsticker off the work surface from the midpoint so that the seam is vertical, then place it on the baking sheet gently to form a flat bottom
● Repeat sealing the remaining potstickers, making sure they are not touching on the baking sheet
● If not cooking immediately place in the freezer over night to harden, then place in portion sized zip lock bags for long term storage
● When ready to cook, place in a rice cooker with the steaming basket/feature and cook with the "steam" setting
Ingredients
Shredded Coleslaw Mix (the finer the better) x 8 Oz
Kosher Salt x 1 Tsp
Large Egg x 1 Egg
Medium Scallions x 1/4 Cup
Soy Sauce x 2 Tbsp
Minced Garlic x 2 Cloves
Black Pepper x 1/4 Tsp
Ground Chicken x 1 Lbs
3 1/2 inch dumpling wrappers x 1 Pack
Vegetable Oil x 1/2 Cup
