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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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!