Spicy Chicken Potstickers

Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!

Spicy Chicken Potstickers - Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!

Greetings from Oahu! Jason and I are here for a friend’s wedding, eating our body weight in Kahlua pork eggs benedictLeonard’s donuts, pineapple smoothies and acai bowls. We also have about a dozen more restaurants bookmarked so this may not end well.

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Spicy Chicken Potstickers - Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!

But before I get back to mai tai on the beach, let’s talk about these potstickers.

These freezer-friendly potstickers are super easy to whip up, and the spicy oil sauce is absolutely on point. But if do not really have a high tolerance for heat, don’t worry. You can add the sauce, to taste, or you can even omit them for the kids.

Spicy Chicken Potstickers - Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!

The sauce simply adds a pop of heat with every bite – a sauce so good that you’ll want to drizzle it on pretty much anything and everything. I even put it on my fried eggs!

Spicy Chicken Potstickers

Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!

Ingredients:

  • 1 pound ground chicken
  • 1/2 cup shredded cabbage
  • 1 carrot, peeled and shredded
  • 2 cloves garlic, pressed
  • 2 green onions, thinly sliced
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground white pepper
  • 36 won ton wrappers
  • 2 tablespoons vegetable oil

For the hot chili oil sauce

  • 1/2 cup vegetable oil
  • 1/4 cup dried red chillies, crushed
  • 2 cloves garlic, minced

Directions:

  1. Heat vegetable oil in a small saucepan over medium heat. Stir in crushed peppers and garlic, stirring occasionally, until the oil reaches 180 degrees F, about 8-10 minutes; set aside.
  2. In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger, sesame oil and white pepper.*
  3. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
  4. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
  5. Serve immediately with hot chili oil sauce.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Nutrition Facts
Serving Size
Servings Per Container 36

Amount Per Serving
Calories 82.2 Calories from Fat 54
% Daily Value*
Total Fat 6.0g 9%
Saturated Fat 0.8g 4%
Trans Fat 0.1g
Cholesterol 11.6mg 4%
Sodium 77.2mg 3%
Total Carbohydrate 5.7g 2%
Dietary Fiber 0.4g 2%
Sugars 0.3g
Protein 3.2g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.