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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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.