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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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.
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!
Actually can’t wait to make this, tired of buying them, but the store only carries pork. I’ll have to look up a recipe for won ton wrappers.
These look delicious!!! I have a quick question (which I’m sure I read all the reviews I would find the answer), can I make ahead and refrigerate, then fry later in the day?? Or should I fry, then reheat?
Angela, these are actually freezer-friendly! Simply place the uncooked potstickers in a single layer on a baking sheet overnight; then transfer to freezer bags. Hope that helps!
Do you put refrigerate them on the baking sheet overnight and then put them in the freezer bag the next day?
First time making these, they were great! My 13 y/o daughter mixed the filing and stuffed the wanton wrappers. They didn’t look exactly like the picture, but they tasted amazing! Would definitely recommend these.
Hi! I’ve made this recipe twice now, and I can’t figure out how to get the outside soft like in the pictures! Both times the outside came out very crunchy. I pan fried them in a little bit of vegetable oil and did more oil the other time. How do I fix this?
Have you tried to steam them?
You don’t have to boil them first?
Nope. 🙂
how long do they take to heat when frozen? What temperature?
Penny, you can add an additional few minutes at the same temp.
THis recipe was amazing, but I found that if you add half a cup of breadcrumbs and coat it on the outside, you can make amazing chicken patties. I made the patties with ground turkey. Again, a ten out of ten. Love this recipe!❤️✅
That’s a great idea! Thanks for sharing with us.
Never made or had these before! The process took a little longer than I thought, but was surprisingly easy and cooked up well. Tasty!
That’s great!
Can I bake them? If so how long/degrees?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
These look amazing. Can I put something else instead of shiitake mushrooms? My husband doesn’t like them unfortunately.
Thanks Sarah
Yes, you can omit them.
When you freeze uncooked pot stickers and then go to cook them, do they need to be thawed and/or do they need extra cooking time?
They do not have to be thawed but cooking time will have to be increased as needed. Hope that helps, Cynthia!
Yum. I love potstickers too. Do you have a veggie or tofu potsticker filling recipe? It seems more and more of my friends are becoming vegetarians/vegans and I love bringing potstickers to potlucks. Thanks for another great recipe!
Can I steam these somehow, instead of frying them?
Yes, you certainly can!
These look delicious! Could I fry them ahead of time, freeze them and then bake when needed?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Is this raw ground chicken? If so, does it actually get cooked with such a short frying time? Thanks
Yes. The filling in the potstickers does not have to be cooked prior to wrapping.
Tried this tonight! Super good! My husband loved it!!!! Thanks for sharing!
Hi Chungah!
These look so good! I can’t wait to try, but was wondering is the sesame oil just regular or toasted?
Thanks!
You can use either.
These were so delicious! So happy I have some in the freezer for those last minute quick bite.
I can’t wait to try these.. your recipes have made learning to cook Asian food fun and easy. Thank you. What would you recommend eating with these potstickers? Is this a main dish or a side ?
Either/or!
how many per serving? There are a 36 total…. but … each serving ___?
36 total. 1 per serving in regards to the nutritional information. However, please be mindful that there can be more than 36 – it really depends on how much filling you use for each one.
I’ve read a few of your potsticker recipes, one of them had 2eggs in the mix, why? Is it needed? What would be the difference?
The eggs serves as a binder.
Just made a batch last night that didn’t last a minute . Love dumplings . When you freeze them, how do you cook them if you want to pan fry them? How long did it have to be outside the freezer ? Do you have to dust them with flour ?
There is no need to thaw or dust with flour.
I feel like this is a dumb question, but how do you get them into that nice half-moon shape? My wrappers are square, so they don’t quite look right.
The half-moon shape is not possible with square wrappers.
I just made these the other day. They were delicious! I loved the great flavor of the filling. The kids and I finished them all in one night! I will definitely be making these again. Freezing them is a great idea. I will have to do that. Thanks for sharing such awesome recipes.
I apologize if this has already been asked – but should I buy won ton wrappers or potsticker wrappers? The recipe says potsticker but the ingredient list calls for won ton wrappers. Just want to make sure I get the right one! Thank you 🙂
I personally use them interchangeably depending on which ones my local grocery store carries. However, please note that potsticker wrappers are generally thicker than won ton wrappers, and are especially well-suited for frying. Won ton wrappers, on the other hand, are more delicate and are typically best cooked when steamed or in liquid (ex. soups).
So you mentioned that potstickers wrappers are thicker and better for frying but you want us to pick up wonton wrappers which you mentioned were good for streaming??? I’m confused a bit
These were outstanding! Wonton wraps make this so incredibly easy to put together. Thanks for the recipe! I will be doubling this next time and freezing for sure, love it!
These came out super good! I accidently used ground turkey instead of chicken but it was delicious regardless. I served a huge plate of these to my hubby with my homemade green onion ponzu sauce. He thought they were good enough to make again. My untraditional ponzu recipe is two tablespoons soy sauce, two tablespoons rice wine vinegar, one tablespoon mirin, one quarter of a medium lemon, a teaspoon brown sugar, a sprinkle of chili flakes (or chili sauce) and one whole green onion. I put all that in a small sauce pan and bring to simmer. OR you could nuke it in the microwave for 30 to 60 seconds. 🙂
These look fantastic! Can’t wait to try them! If I’m cooking them in a bamboo steamer, approximately how long do you recommend to steam them for?
I actually have never used a bamboo steamer before but here is a great tutorial worth checking out. Hope that helps!
I was a little hesitant too about not cooking the filling ahead of time but if you’re only using a tablespoon or less of filling (which we ended up doing), they crisp up and cook perfectly at three minutes per side. Loved this recipe.
Theses look great! After I freeze the pot stickers, when I am ready to cook them again, do I need to thaw them out first or can I go from freezer to pan?
Nope – no need to thaw! 🙂
Do you think I can bake these, freeze them then bake them? I can be really lazy sometimes…..
Yes, yes and yes.
Hahahahahaha Thank you! I also want to say keep up the great work. I’m so happy I found this site, all of my new favourite recipes are from here!
Also, Oh my carp, are these bad boys FLAVOURFUL! I can see myself running out of these really quickly.
When you say chopped chicken, do you mean canned chicken?
The recipe mentions ground chicken, not chopped.
Holy smokes, these are delicious! I made mine with ground turkey breast instead of ground chicken, and I can’t imagine them being better. Superb recipe! The only thing I had a problem with was making them look like pot stickers. Mine looked like egg rolls. I also didn’t fry them, I boiled/steamed them in a fry pan with a bit of oil so they wouldn’t stick. I ate 3 for lunch and I’m pleasantly full! Thanks so much for this recipe!
We made these last night and they were delicious!! The recipe worked out perfect and was probably the tastiest potstickers I’ve had in a while. Sadly, the grocery store was sold out of the right type of wrappers but besides that they were perfect.
I love dumplings/pot stickers, however, I have to have home made wrappers because the store bought ones always seem to have corn starch on them, and I’m deathly allergic to corn protein. Do you have a recipe for the wrappers?
Unfortunately, I do not have a recipe for the wrappers at this time.
That looks delicious!!
I came across a link to this recipe from a website called om-nomnom.squarespace.com, and I was so pleased with the results. These are delicious and fairly easy to make!
I love your recipes!!! I think it’s a teaspoon not tablespoon for the filling but I might be wrong too
1 tablespoon is correct but as always, please add more or less as needed to suit your preferences.
I made these for dinner tonight and they were delicious! I substituted turkey for chicken only because of availability at the grocery store, and chopped up spinach in place of the mushrooms. So good, thanks so much for sharing this recipe!
These were great!! I served them with some edamame. It was a a quick little dinner for my son and me. Hes 10yo and loved them!
I used ground turkey instead because I had that on hand.
Yes, prep is time consuming but fun. I froze the uncooked ones for another time and had PLENTY! Thank you for this recipe.
Ommgg I’m eating them right now. It was my first time making these on my own. A little learning curve on the folding but these are perfect! Better than the takeout place up the street. Brava!
Hi there! I made these tonight but substituted the mushrooms for red bell pepper and red cabbage. And then used coconut oil instead of canola. So I had a question, how unhealthy are these? They taste AMAZING, but curiosity sake. Thank you!! 🙂
I am so glad you had a chance to try these! As for how healthy these are, it is best to use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information in order to determine its “healthiness”.
Hi Chungah,
2 questions:
1:the ground chicken that you recommend would be white or dark meat?
2: When do you sprinkle the Sesame seeds on the ‘ravioli’ potstickers?
These sound just delicious! Thanks for posting.
You can use white or dark – it’s up to you! You can also sprinkle the sesame seeds when serving.
I think near dates should be first not the other way around. I wil like to ask why there are 4 same pictures but none for how to make them? Thank you.
I am confused with your question. The recipe located at the bottom of the post shows both the ingredients and instructions.
I am excited to try these! But I am allergic to mushrooms. Can i just leave them out or what could i use instead??
Yes, you can omit the mushrooms.
I was wondering if these could be wrapped early in the day, refrigerated, and fried in the evening? I have four little kids, so breaking up dinner prep into smaller time commitments works well.
Yes, that should work just fine.
I made these on Sunday and they were awesome. They are super easy to make but quite time consuming since you have to wrap each one individually. However, I made a full batch (36) for five people and there were no leftovers. I think that speaks for itself 🙂 I will definitely make these again!
Try making larger size, like a empanade. I used my bread maker to whip up some water and fluyr wrappers while I used mini food chopper took anytjing I could from fridge and ground it stuff and fried 3 huge in under 5 min prep.
My partner Scott and I made these subsituting the mushrooms with carrots (since we forgot to get those) and with homemade wrappers. This is by far Scott’s favorite potsticker recipe. He felt it was more wholesome. I loved the seasame flavor mixed with the raw ginger. I also liked how these potstickers dip in better with more sauces. Thanks!
I’m trying these tonight for dinner, so excited! Love all of your recipes and photographs.
These turned out amazing. Thank you for a fabulous recipe!
We made these tonight and paired them with your Lo Mein. D. A. R. N. Delicious!! First time making pot stickers, and Lo Mein. Quick, easy & great! Thank you!
These were so good! I have a new favorite. Thank you for the recipe.
I sprayed these with a light coat of cooking spray and baked at 350 for about 20 minutes and they were perfect! Using slightly thinned plum sauce with crushed peanuts to dip them in and my kids are loving them. Thanks for this great recipe. We will be making these quite often!
Thank you! I was looking for a way to bake instead of fry. I love EVERY recipe I’ve tried from Damn Delicious!!!
These were delicious. I accidentally bought egg roll wrappers but it still worked out. I made a few subs like ginger paste instead of fresh ginger and I added crushed red peppers and some pickled veggies I made (jalapeño, cukes and carrots). Gave it a really nice crunch and a nice spice punch to it. Awesome recipe. Thanks!
If you are looking for a sauce – Thai Peanut mmmmm
This was great don’t like mushrooms so skipped they were still great! Omg this was great, never did this before and they turned out great! I highly recommend these!!!
I am curious, are your wonton wrappers circular? All we have in my grocery are square wrappers. And ground chicken, do you ask the meT counter to grind it for you? Not sure if I have seen it before. Thanks.
Square wrappers will work just fine. And ground chicken should be readily available at your local grocery store.
These look amazing! I’m thinking about taking these to a potluck, do you think they would hold up well in a crockpot? Btw, I love how positive you are even when others have negative comments. I’m definitely going to start following you for yummy ideas!
Elaine, unfortunately, I have never tried storing this in a slow cooker so I cannot answer with certainty if this will hold up well. Please use your best judgment.
Have you ever tried cooking the whole batch and then freezing? Once frozen then just sticking them in the oven to thaw and hear through? Making these today and IF there are any leftover I may try that.
I actually have never frozen from a fully-cooked state – only prior to cooking.
Made these for dinner last night. They were a hit. So tasty. The one thing I won’t do next time is pre-boil in water. I dried as much as possible and then pan fried and the little bit of hidden water made the oil spatter everywhere and made a real mess.
Can you use ground beef?
You can certainly try substituting ground beef but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
I have made these for my dinner for the past two nights and shared some with my sister. I think they are as good as the ones at my favorite Chinese restaurant……..no, actually better! I used ground pork this time, but think ground chicken would be good as well. I see other recipes of yours that I want to try. I did use another dipping sauce recipe instead of soy sauce alone and it was perfect too. Definitely a keeper and will be making these again and again. Thank you.
Great recipe!
Just made these tonighg along with your Lo Mein recipe. OMG, so tasty. For anyone using potsticker wrappers (that’s all I found at my store), a tablespoon of filling is too much to fold in. I cut it to half a tablespoon or so and had success. I was nervous about cooking time on these with raw chicken but they did cook through. I got nervous and sliced a few up first and popped in microwave for 20 seconds just in case… But seriously. Both meals I made are SO GOOD.
I tried ground turkey, if I had used ground chicken or ground pork, would the inside have been a little more moist, the Turkey turned out to be a little dry for our taste. Other than that delicious!!! I paired it with Trader Joe’s “Trader Ming’s Gyoza Dipping Sauce’, delicious!!!!
Yes, Sarah – ground chicken or ground pork would have yielded a more tender texture. That being said, it is always best to use the ingredients listed in the recipe to obtain the best results possible. Glad you gave this a try though!
I dislike ground chicken. I’m weird about my meat, don’t judge lol. How do you think shredded chicken would work?
That should work just fine, although I highly recommend shredding the chicken to itty bitty pieces so that they can fit in the wrappers.
i just made these for dinner and my four year old could not get enough ! Thank you for introducing us to one of our new favorites .
Raw ground chicken? And it cooks through in 2-3 minutes? I’m looking forward to trying these. The flavors are all so wonderful.
Yes, that’s exactly right. The amount of filling in each potsticker is not much, and will cook through very quickly.
I made these tonight. Super tasty… but they took a long time! Much longer than the said 30 minutes. More like 1 hour!
Oh no! Did you have trouble wrapping these? They usually take me about 15 minutes from start to finish!
I think with practice, it goes more quickly. I need to work on my wrapper technique, but well worth the effort.
Made these tonight. The filling was delicious. I missed the soft + crispy texture that comes from either boiling first, then quick frying, or quick frying then adding liquid to the pan to steam. I wasn’t a fan of the dry “uncooked” wonton wrapper. But, that’s the only thing I would change. Great recipe!
Elizabeth, you can certainly prepare these to your desired preferences (fry+steam method) – I personally love both methods. However, I’m a bit confused with the “uncooked” wonton wrapper – with this recipe, the wrappers should have been fully cooked through and amazingly crisp!
I did the steam + fry and they were perfect!
I have made several batches of these now with pork and chicken, but mine are turning out a little bit dry too. Even with a dipping sauce, even when I serve them in soup. Any guesses about what I might be doing wrong?
It’s really hard to say – perhaps there’s not enough oil in the pan?
Hi! Made these last night & they were DELISH! However, I found that mine turned out more like crispy won-tons, rather than soft pottickers… Wondering what I did wrong =/
Potstickers*
You did nothing wrong – these are meant to be crisp, not soft!
I have made potstickers for years but always brown, then add water and lid and steam for 10 minutes. Why do you not do that? Thanks!
I’ve tried this method before but I am personally not a fan of the texture.
These were awesome!! Thanks for a great recipe!
So I made these last night, tasted so good! The only problem is the oil was medium, zany higher the oil was popping out all over and they took forever to cook. They started sticking to the pan and breaking apart, have you had this happen before? No way they would have that nice crisp to them like your pic if I left for 2-3min per side, any suggestions?
Tracy, your oil may have been heated for too long, resulting in a very hot pan, which is not suitable for potstickers. I also recommend using a non-stick skillet to make sure these do not stick to the pan.
I made these today with ground turkey and they were fabulous! Great flavor, perfect if you love ginger and garlic goodness. Will definitely be adding these to my weekly rotation. Pot stickers are my partners favorite and she LOVED them. Thanks again for sharing your talents!
Would it be possible to steam them instead of pan fry? Curious if you’ve ever tried that or if they’d turn out mushy/would fall apart.
Yes, you can certainly steam these instead. They will not be “mushy” – I sometimes steam and/or pan fry depending on my mood and I love it both ways!
I made these this evening with my eight year old who had a ball doing it, and rated them five (out of five) stars. Good work!
i would love to have polysian sauce to go with this recipe….any recipe for polysian sauce? thanks
Ruby, unfortunately I do not have a recipe for polysian sauce.
My British Mum (go figure Ü) gave me her awesome recipe for pork potstickers….but sesame chicken, oh wow! Those sound amazing! We’ve always fried them “standing up” like pyramids meaning that only the bottoms get that crusty brown texture. Yours look like you fry them on BOTH sides for double yumminess?? Genius! I can not make these fast enough…thanks so much for sharing! Ü
Do you cook the chicken first or leave it raw?
There is no need to cook the chicken prior to wrapping.
Great recipe! Ended up making potsticker burgers because of a time pinch, and they were delicious, with a little teriyaki sauce! Serve over an Asian slaw! Mmm
That sounds amazing! I’ll definitely have to try that next time.
These look amazing! I can’t wait to try them. How do you cook them from frozen? Thanks!
You can cook them the same way – just be sure to extend cooking time to ensure that the potstickers are completely cooked through.
After freezing these, would you thaw completely (maybe in the fridge overnight) before cooking? Is there any way I could come home from work, pull them out of the freezer and cook for dinner? Thanks & I can’t wait to try these!
Jessica, there is no need to thaw. You can simply throw them into the skillet straight from the freezer. Just be sure to extend cooking time to ensure that the potstickers are completely cooked through.
You could put the frozen in a bit of water and oil and cover to steam a little then uncover and cook the water oil mixture down they will brown.
What is the sauce that is usually served with potstickers in restaurants? It isn’t plain soy sauce, I don’t think.
Every restaurant uses their own kind of dipping sauce. That being said, it is really difficult for me to advise what they use in it. I personally prefer a homemade dipping sauce of soy sauce, a little bit of vinegar, and hot chili flakes.
they are usually served with a ponzu citrus sauce,which you can find in the Asian food section of the store,right next to teriyaki and soy sauce,in the same kind of bottle.
In the past, I’ve made a sweeter sauce with soy sauce, apricot preserves, & a little bit of plum sauce. Its delicious! I’ve never tried making a savory or spicy sauce.
If we use pork, how long would you cook them for?
There is no need to adjust cooking time if substituting pork.
I tried these last night! They were amazing!!
I love making pot stickers, but never knew you could freeze them. Do you have to thaw them out completely before cooking them?
I want these right now!!!
You’re pictures are beautiful! Everything looks so flavorful, I can almost taste it!
My word, these look amazing! I always love your photos, but these especially!
You make the best potstickers! These look so yummy!
I’m going to make these too. Thank you for wonderful recipes. I was so happy to see a recipe using evaporated milk. I love using it and always have it in my pantry. I never buy 1/2 &1/2 or cream, I substitute evaporated milk. It’s wonderful in cream soups, so rich and good.
Milk?
I make potstickers all the time, the worse part is standing and folding… I now sit at the table and put them together saves your back… Also I found making these are great for kids to keep busy..
Oh my, these look so amazing! I’m having people over this weekend and was looking for something impressive and simple to do for appetizers. Damn Delicious to the rescue again!
I love potstickers and usually buy them frozen from the store. I didn’t realize they were so easy to make! I like how you can be creative and put different ingredients in them. Your sesame chicken potstickers look delicious!
These look killer, love the chicken-shiitake filling!
Potstickers are one of my favorite dinners and appetizers, I love how versatile they are. I have made them a few times, but NEVER thought to try ground chicken. These sounds so perfect and I love that you can freeze them too! I love cooking and prepping for future meals at the same time. Thanks for the recipe!
Thanks to both Daina and Chungah. I’m on my way to buy them to be able to fix for dinner.
Great. Let me know how they turn out!
Hi – If I use shrimp do I chop it up../silly question?
Not a silly question at all. Yes, you can chop/dice the shrimp.
I love making huge batches of potstickers too! I do mine with shrimp and pork but will definitely give this variation a try. To Kaaren – I find wonton wrappers in the produce refrigerated section of my grocery store.
Wow, these look great! My family loves potstickers,and I think this will be tonight’s supper.
Looks sooo good! Do you start with raw or cooked ground chicken? I’ve never tried the wrappers either, but I want to now. Thanks for the inspiration!
Yes, you will start with raw ground chicken.
Your wontons look delish, just a quick question, do you stuff the wonton shells with the chicken raw or cooked?
You will be using raw ground chicken.
Sounds amazing! But, shouldnt the chicken be cooked before going in to the wrappers? Like if making lumpia. I worry that raw ground chicken wouldnt completely cook after just a few min in a pan
Lisa, as indicated in the comments, the chicken does not need to cooked prior to wrapping. Doing so will alter the texture, leaving the filling to be rough/overcooked and well, not all that appetizing.
You can always do a quick boil of these then strain and put a quick fry on them. I boil mine till they sort of float then drain and do a light fry till golden brown on 2 sides
The first time I made pot stickers with a friend of mine…we steamed some & they came out fully cooked. We also pan fried some the next day and they also were fully cooked.
there are two kinds.. one you steem it or boil, the other pan fry or fried or oven.
Nice easy recipe. Thank you. Have a great weekend!
Where do I buy won ton wrappers? Do regular grocery stores carry them or do I need a specialty store? If in regular stores, where within the store? Packaged or frozen? I can’t tell you how many of your recipes I make. I have a collection of favorites. I am sure this one will be added to that collection. Can’t wait to get your answer so I can start making the pot stickers. One of my favorite Asian foods.
You should definitely be able to find this at your local grocery store in the refrigerated aisle.
I usually find won ton wrappers in the produce department.
In the produce section. I know crazy spot for them, but that’s where they are located at.
I always find them in the produce section next to the tofu
any supermarket in the frozen section or veggies sections (fresh not frozen) also to make spring rolls wraps.
I go to the Asian farmers market for mine
in any supermaret probably in the fresh vegetables area… and any oriental store.
In my town of 60,000 people, the wrappers are in a different spot in each store (PAIN). The largest store has an “Asian” aisle with a freezer case. I find the wrappers there. I prefer Gyoza wrappers — that’s what the package will say — over the slightly thicker, square won ton wrappers. But either will do in a pinch! Thanks for this variation. It has ingredients I haven’t been using and I look forward to trying it. This household is entirely addicted to potstickers! I use extra veggies, but then you need a better binder, so I add a slice of good sourdough soaked in bread (panade) or one egg white (when I triple the ingredients, otherwise the filling turns out rubbery).
These look so lovely, Chung-Ah! It’s so amazing to me how all those “mystery foods” could be demystified and learnt to make at home. 🙂 In 30 min! Wow.
I’ve never made potstickers before. I’m always intimated by the folding. But these look so good. I gotta try it out for myself. Thanks for sharing!