Recipes Dinner Poultry Dishes Chicken Main Course Ginger-Scallion Chicken and Dumplings Frozen chicken potstickers stand in for traditional dumplings in this cozy one-skillet dinner, where they’re baked in a rich-ginger-scallion gravy with rotisserie chicken and drizzled with chili crisp. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Published on August 3, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Will Dickey / Food Styling by Emily Nabors Hall / Prop Styling by Priscilla Montiel Active Time: 30 mins Total Time: 50 mins Servings: 4 Jump to recipe Frozen chicken potstickers are a clever shortcut that stand in for traditional dumplings, turning a comforting chicken-and-gravy skillet into a weeknight-friendly meal with minimal prep.Fresh ginger, scallions, soy sauce, and chicken bouillon build a deeply savory gravy with bright, aromatic flavor, while a drizzle of chili crisp adds color and a welcome kick of heat.Baking the potstickers under foil gently steams them until tender without scorching the gravy, ensuring the dumplings cook through while the rich sauce stays silky. This is comfort food at its best. This one-pan chicken and dumplings recipe, made with carrots, celery, and shredded rotisserie chicken, is hearty enough for a whole meal. Fresh ginger, soy sauce, and chicken bouillon adds layers of savory depth to the buttery gravy, while frozen potstickers cook directly in the sauce until tender and chewy. A drizzle of chili crisp adds color and a touch of heat that balances the richness. To ensure a smooth gravy, gradually whisk the broth into the flour mixture before bringing it to a simmer, allowing the flour to fully hydrate and thicken the sauce. Tightly cover the skillet with foil before baking to trap steam, which cooks the frozen potstickers through while preventing the gravy from scorching or reducing too quickly. Finish with fresh cilantro or a squeeze of lime for brightness, or stir in two teaspoons of curry powder or red curry paste for added warmth and complexity. How to make this dish vegetarian (or just add more vegetables) For a vegetarian version, replace the chicken broth with unsalted vegetable broth and vegetable bouillon. Use vegetable potstickers in place of the chicken-filled variety, and substitute sliced mushrooms, plus extra celery and carrots, for the chicken. To incorporate more vegetables, consider baby spinach, frozen peas, or mushrooms for more umami. Stir in the spinach after the soup reaches a simmer, just until wilted, or add the peas during the final few minutes of cooking. Add sliced shiitake or cremini mushrooms with the carrots and celery so they have time to soften and deepen the broth with savory flavor. Notes from the Food & Wine Test Kitchen Keep the potstickers frozen until ready to use so they hold their shape and cook evenly.Arrange the potstickers in a single layer, leaving a little space between them so steam can circulate. This recipe was developed by Elizabeth Mervosh; the text was written by Molly McArdle. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 1/4 cup unsalted butter 5 small carrots, peeled and sliced (about 1 1/2 cups) 3 celery stalks, sliced (about 1 1/2 cups) 5 small scallions, sliced (about 1 1/3 cups), plus more green parts for garnish 6 garlic cloves, finely chopped (about 2 tablespoons) 2 tablespoons finely chopped fresh ginger 1/2 cup (about 2 1/8 ounces) all-purpose flour 4 cups unsalted chicken broth 4 cups (about 1 pound) shredded rotisserie chicken 3 tablespoons soy sauce 1 teaspoon chicken bouillon granules 1/2 teaspoon black pepper 20 frozen chicken potstickers Chili crisp, for drizzling Directions Preheat oven to 400°F. Melt butter in a 12-inch cast-iron or other ovenproof skillet over medium-high until bubbly. Add carrots and celery; cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Add scallions, garlic, and ginger; cook, stirring often, until fragrant and softened, about 2 minutes. Sprinkle carrot mixture with flour, and cook over medium, stirring constantly, until carrot mixture is coated in flour, about 1 minute. Slowly stir in broth and bring to a simmer over medium-high. Simmer, stirring occasionally, until gravy is thickened and lightly coats the back of a spoon, about 4 minutes. Stir in chicken, soy sauce, bouillon granules, and black pepper. Return to a simmer over medium-high, stirring occasionally, then remove from heat. Carefully arrange frozen potstickers in a single layer on top of gravy, evenly spaced apart; do not stir. Tightly cover skillet with aluminum foil. Bake until dumplings are cooked through and tender, about 20 minutes. Uncover, garnish with dark green scallion parts, and drizzle with chili crisp. Make ahead Chop the vegetables up to one day in advance. Store the ginger, garlic, and scallions in a separate airtight container in the refrigerator until ready to use.Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth as needed to loosen the gravy. Freeze the gravy base without the potstickers in an airtight container for up to three months. Thaw overnight in the refrigerator before reheating, then add freshly cooked potstickers before serving. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.