Spicy Chicken Potstickers
Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!
Greetings from Oahu! Jason and I are here for a friend’s wedding, eating our body weight in Kahlua pork eggs benedict, Leonard’s donuts, pineapple smoothies and acai bowls. We also have about a dozen more restaurants bookmarked so this may not end well.
But before I get back to mai tai on the beach, let’s talk about these potstickers.
These freezer-friendly potstickers are super easy to whip up, and the spicy oil sauce is absolutely on point. But if do not really have a high tolerance for heat, don’t worry. You can add the sauce, to taste, or you can even omit them for the kids.
The sauce simply adds a pop of heat with every bite – a sauce so good that you’ll want to drizzle it on pretty much anything and everything. I even put it on my fried eggs!
Spicy Chicken Potstickers
Ingredients
- 1 pound ground chicken
- ½ cup shredded cabbage
- 1 carrot, peeled and shredded
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- ¼ teaspoon ground white pepper
- 36 won ton wrappers
- 2 tablespoons vegetable oil
For the hot chili oil sauce
- ½ cup vegetable oil
- ¼ cup dried red chillies, crushed
- 2 cloves garlic, minced
Instructions
- Heat vegetable oil in a small saucepan over medium heat. Stir in crushed peppers and garlic, stirring occasionally, until the oil reaches 180 degrees F, about 8-10 minutes; set aside.
- In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger, sesame oil and white pepper.*
- To assemble the dumplings, 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 with hot chili oil sauce.
Notes
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
Did you make this recipe?
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I am addicted to ur website – such wonderful easy recipes to follow and your right there all damn delicious
Thanks for your inspiration
I am going to try these! I love the recipes on this site. Never been disappointed!
Can hardly wait to try these:) I always worry about having my chicken and pork cooked safely through, Could I cook the meat/veggie mixture before assembling the pot stickers? Also, could I make the hot chili oil from red pepper flakes?
I love your recipes, Chungah, and I admire all your patience in answering questions
(often repeatedly) and handling the stupid, needless criticism that is thrown your way with such grace. Some people have WAY too much time on their hands!
The filling can certainly be cooked beforehand but it really is an unnecessary step as it will cook through when the potstickers are cooked. And yes, the hot chili oil can be made with red pepper flakes.
Aloha Chungah! Hope you enjoy your stay here and Leonard’s malasadas should be at the top of your list! Look for hole-in-the-wall places, and go where the locals go. Bon appetit! Oh, and your potstickers look delish!
Dear Chungah, in the photos the “Spicy Chicken Potstickers” look boiled, but in the recipe you state to cook them in hot oil. Can I boil them in broth because fried food doesn’t agree with me?
Greetings from Germany,
Ursula
You can steam, pan fry or boil them to your liking – it’s up to you and your personal preferences.
Yay!! I love on Oahu and it definitely has the BEST places to eat!!! Don’t forget the coco puffs from liliha bakery and kahuku garlic shrimp from Romys!!
We already hit Lilihua. https://instagram.com/p/8bRHXknTeb/
Those cream puffs are seriously little balls of heaven 🙂
Sorry to be a stickler for detail, but the correct term is “en pointe” not “on point”.
I am a grammar expert and it irks me to read things that are misspelled. Sorry.
Other than that, I think your potstickers recipe is spot on and I will try it.
“On point” is a phrase commonly used to describe something as perfect. You can read more about it here: http://www.urbandictionary.com/define.php?term=on+point.
Your comment irks me.
Wow! No one cares you’re a grammer expert. I’m an expert in spotting a snob and you are a snob. That irks me!
I know this was written a few years ago but just had to add my 2 cents as your comment really irked me. ‘En pointe’ is used when referring to a ballerina who is dancing on her toes. Chungah was 100% correct when using ‘on point’ how she did.
Love all you recipes! Wonder if this potstickers can be steamed instead of fry… I will steam some and post results.
Yes, absolutely!
Just in case my reply didn’t make it – Thank You so much for a recipe that will be used frequently. Favorite food here and doubt the freezer will see it. lol
Ohh Yum! Can’t wait to make these and believe me – there won’t be enough left to freeze. I would also like that sauce on eggs. Gotta stop drooling and get my ingredients together to make tomorrow. Pot stickers are a favorite here. Thank you & enjoy the wedding and glorious food!
Thank you for the nice recipe. The potstickers sound so good.