Sesame Chicken Potstickers
Potstickers are unbelievably easy to make. Best of all, they’re freezer-friendly, perfect for those busy weeknights!
Whenever I have a chance, I make huge batches of potstickers. They’re one of my most favorite things to eat, so it’s always super convenient to have a batch of homemade potsticker right in the freezer. And it’s always helpful to have a helping hand. Plus, it’s even more fun when you compare your pretty potsticker folding skills while your helping partner destructs them.
Still, pretty or not, these potstickers have quickly become a favorite of mine. I’ve tried shrimp and pork potstickers – both of which I love – but the chicken has quickly become a favorite. These chicken potstickers are also more budget friendly, which become super helpful when you double/triple the recipe for freezing.
Best of all, you can completely customize these fillings by adding or omitting your preferred veggies. Just be sure to make extra to freeze – these will come in super handy when you have those Asian potsticker cravings!
Sesame Chicken Potstickers
Ingredients
- 1 pound ground chicken
- 3 ounces shiitake mushrooms, diced
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon rice vinegar
- ¼ teaspoon white pepper
- 36 won ton wrappers
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
- To assemble the potstickers, 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.*
- 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.
- Serve immediately.
Notes
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
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Looks good
If you really want to save time, skip the wrappers and just make the filling into meatballs! Bake at 400 for 25 minutes.
(Also, all the pop ip adds make it VERY hard to leave comments)
For vegan filling Google recipe to make”meat”, usually tofu, green peas, black beans or chia seeds, make a meatloaf style mix and use this and crushed fava beans and cashews also can be used as filling.
Love these! Big hit with my family. I don’t put mushrooms in them. I use my air fryer to cook them! So good!!! I’m going to try freezing some next time.
How long are you cooking them in air fryer?
If you have access to an Asian market buy Gyoza wrappers, they are round and made for potstickers
Can you give me more direction on steaming these? I’ve seen it mentioned in the comments but not in the recipe; unless I’m missing it. Thank you and I can’t wait to try these.
Made these at a party I had years ago and everyone absolutely LOVED them and begged me to make them all the time. They’ve been a staple for years now. Thank you!
Made these last night and they were incredible! My husband says they were delicious! I put some in the freezer, but I don’t think they’ll be there very long! Thank you so much for sharing your recipe!
Super nervous that the chicken won’t cook through. Is this something I should even worry about?
I always cook the chicken before. Doesn’t take too much extra time
Just finished eating the potstickers and they were damn delicious! Thank you for this recipe!
What is the serving size?
Can I use spring roll wrappers instead of won ton wrappers?
I made these and they were so good and easy, I made a big batch and froze some, thanks for the recipe. Friend of mine who doesn’t eat meat wondered about using tofu for the filling, thoughts?
Made these today and absolutely love the flavour. I had to switch out the mushrooms as none were available but added in some finely chopped cabbage. They were delicious! I was able to freeze a bunch for later as well.
I have tried these and they turned out delicious . Thank you for sharing .What kind of dipping sauce do you serve them with . Do you any recipe for that on your website .
its probey a mixture of soy Sause and seasoned rice viniger with some sesame seeds
1/4 cup soy Sause
2 tbs seasoned rice vinegar
1 tbs sesame seeds
then u just mix them togother
yum yum simple, easy and quick to make
May be a dumb question but do you freezer them before cooking them? Or after
It says in the recipe “ To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.”
You don’t *have* to freeze them first, but you may, say to make ahead or if you make extra.
Can’t wait to try. Question: some reviews stated that potstickers using wonton wrappers fell apart. Can I use 2 wrappers per potsticker and still get a good result.
I recommend using one wrapper for the best results possible. 🙂
Have you tried making these in an air fryer? Wonder if that would work or not! Looking forward to making them!
Will this work with ground turkey? Should I change any of the spices?
Thank you so very much!!!
You can simply sub the turkey and it should work just fine! Let us know how you like it, Judy! 🙂
It was really good with turkey. I couldn’t figure out how to load up a picture to Instagram for you.
Two issues. They got really burned. I tried doing them with a minimum of oil. It wasn’t enough oil.
Water kept steaming out of the pan after I put the lid on. Is it supposed to do that?
Yes, a little bit of steam is normal, Judy. 🙂
I LOVE your recipes! This was my first try making potstickers and half of the potstickers stuck to the bottom of my pan, and fell completely apart when trying to flip them. I used medium heat and plenty of oil. Any suggestions for better success next time?
I’m so sorry to hear that. A non-stick skillet should do the trick for next time!