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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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.