Save to Pinterest My neighbor brought me these on a Tuesday night when I mentioned I was trying to eat lighter. She balanced the platter on one hip, grinning like she'd just solved all my problems. One bite and I understood why she looked so smug. The gingery, savory filling had that addictive caramelized crust I always chase in a good potsticker, but without the wrapper guilt. I made them myself three times that week.
I started making these for my sister when she'd come over after her evening runs. She'd stand at the counter still in her sneakers, building her own lettuce boats while telling me about her day. The crunch of the lettuce against the warm, spiced chicken became the soundtrack of our catch-up sessions. Now she texts me on Sunday mornings asking if it's a lettuce boat kind of week.
Ingredients
- Ground chicken: The lean canvas that soaks up all that ginger and sesame magic, and it crisps beautifully when you resist the urge to stir too soon.
- Napa cabbage: Adds just enough moisture and crunch without making the filling soggy, which regular cabbage sometimes does.
- Green onions: They bring a mild sharpness that plays perfectly with the richness of sesame oil.
- Garlic and ginger: This duo is non-negotiable, the foundation of that potsticker soul you're chasing.
- Soy sauce: Salty, umami depth, swap in tamari if gluten is a concern and you won't lose a thing.
- Toasted sesame oil: A little goes a long way, this is the ingredient that makes people ask what your secret is.
- Rice vinegar: Cuts through the richness and adds a subtle tang that wakes everything up.
- Sriracha or chili garlic sauce: Optional heat that I never skip, but you can dial it to your comfort zone.
- White pepper: More floral and less sharp than black, it's traditional in dumpling fillings for good reason.
- Neutral oil: Canola or avocado work best for getting that crispy, caramelized crust on the chicken.
- Butter lettuce or Bibb lettuce: Tender, cup-shaped leaves that hold the filling like edible little boats.
- Carrot and purple cabbage: Julienned for color, crunch, and that fresh contrast against the warm filling.
- Toasted sesame seeds: The final nutty sprinkle that makes everything look and taste intentional.
- Dipping sauce ingredients: Soy, vinegar, honey, sesame oil, and chili flakes create that classic tangy-sweet potsticker dip.
Instructions
- Mix the filling:
- In a large bowl, combine ground chicken, Napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, Sriracha, and white pepper. Use your hands or a spoon to mix until everything is evenly distributed and the chicken looks well seasoned.
- Get the skillet hot:
- Heat neutral oil in a large nonstick skillet over medium-high heat until it shimmers. You want it hot enough to sear the chicken, not steam it.
- Crisp the chicken:
- Add the chicken mixture in an even layer and resist the urge to touch it for 3 to 4 minutes. You'll hear it sizzle and smell the sesame oil toasting, that's the crust forming.
- Finish cooking:
- Stir and break up the chicken, then continue cooking for another 4 to 5 minutes until fully cooked and you see golden brown bits. Those crispy edges are your reward for patience.
- Make the dipping sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili flakes. Taste and adjust if you want it sweeter or spicier.
- Assemble the boats:
- Spoon warm chicken filling into each lettuce leaf, then top with julienned carrot, shredded purple cabbage, and a sprinkle of sesame seeds. Serve immediately with the dipping sauce on the side for drizzling or dunking.
Save to Pinterest The first time I brought these to a potluck, someone asked if I'd spent all day in the kitchen. I laughed and told them it took less time than driving to pick up dumplings. By the end of the night, three people had texted asking for the recipe. It's that kind of dish, the one that makes you look like you tried harder than you did.
Storing and Reheating
Keep the cooked chicken filling in an airtight container in the fridge for up to four days. Store the lettuce separately so it stays crisp and doesn't wilt under the moisture. When you're ready to eat, reheat the chicken in a skillet over medium heat for a few minutes until warmed through, then assemble fresh boats. Leftover filling also works folded into scrambled eggs or spooned over rice if you run out of lettuce.
Swaps and Variations
Ground turkey works just as well if chicken isn't your thing, and ground pork makes it taste even more like traditional potstickers. For a vegetarian version, swap the meat for crumbled firm tofu or finely chopped mushrooms, just add a splash more soy sauce for depth. If you want extra crunch, toss in chopped water chestnuts or diced bell pepper to the filling. You can also swap the lettuce for endive leaves if you want a slightly bitter, sturdy base.
Serving Suggestions
These lettuce boats shine as a light dinner on their own, but they also work beautifully as an appetizer for a larger Asian-inspired spread. Serve them alongside miso soup, edamame, or a quick cucumber salad dressed with rice vinegar and sesame. If you want to make it more filling, add a side of jasmine rice or cauliflower rice to soak up the extra dipping sauce.
- Pair with a dry Riesling or a crisp lager to balance the savory, gingery flavors.
- Offer extra Sriracha or chili oil on the side for anyone who likes more heat.
- Garnish the platter with lime wedges for a bright, citrusy finish.
Save to Pinterest This recipe taught me that you don't need a wrapper to capture the spirit of a great dumpling. Sometimes the best version of a dish is the one that gets out of its own way and lets you enjoy it without the fuss.
Common Recipe Questions
- → Can I make the chicken filling ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it in the refrigerator. Reheat in a skillet over medium heat until warmed through and crispy edges return before serving.
- → What lettuce works best for these boats?
Butter lettuce and Bibb lettuce are ideal due to their large, cup-shaped leaves that hold filling well. Iceberg or romaine can work in a pinch, though they're less pliable and more prone to cracking.
- → How do I get the crispiest edges on the chicken?
Resist stirring for the first 3-4 minutes of cooking. Letting the chicken mixture form an even layer and sear undisturbed creates those signature caramelized, crispy edges reminiscent of pan-fried dumplings.
- → Can I substitute the ground chicken?
Ground turkey works beautifully as a lighter alternative. For a vegetarian version, use crumbled firm tofu or finely chopped mushrooms, though you may need to adjust cooking time accordingly.
- → Is this dish gluten-free?
Yes, simply swap regular soy sauce for tamari or coconut aminos. The remaining ingredients—including the lettuce, vegetables, chicken, and seasonings—are naturally gluten-free.
- → What can I serve alongside these lettuce boats?
Pair with steamed jasmine rice, Asian cucumber salad, or miso soup for a complete meal. The dish also pairs beautifully with dry Riesling or chilled green tea as noted in the original serving suggestions.