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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.