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 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.