Garlic Ginger Chicken Potstickers
by Chungah
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So easy to make, packed full of flavor, freezer-friendly, and better than any restaurant version!
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reasons to make homemade potstickers
- So much better than store-bought. Say goodbye to stale, gummy, freezer-burn store-bought potstickers! These garlic ginger chicken potstickers are so much fresher with superior flavor and texture. We’re talking crispy, crunchy, pan-fried crisp bottoms with perfectly tender, steamed tops.
- Freezer-friendly. Leftover potstickers (or extra batches) freeze and cook beautifully (no thawing required), perfect for quick and easy meals in a pinch during those busy nights and lazy weekends.
- Great recipe to involve the whole family. Making potstickers at home is a great time to involve family, friends and company with assembly and wrapping, especially the little ones!
- Completely customizable. The filling options are endless, making homemade potstickers so customizable for the entire family. Want to swap out the chicken? Sub pork or shrimp. Have some lingering veggies to use up? Add them in! The sky is the limit.
what are potstickers?
Potstickers, also known as jiaozi, are Chinese dumplings made with a meat or vegetable filling, and are first pan-fried and then steamed for that crispy, golden brown bottom and a tender, soft, chewy top.
tips and tricks for perfect potstickers every single time
- Use round or square wonton wrappers. Round wrappers are generally preferred for its shape but if round wrappers are not available, square wonton wrappers can also be used, folding the wrapper in half (over the filling) to form a triangle.
- To pleat or not to pleat. Pleating potstickers is completely optional, and mainly done for aesthetics. As long as they are fully sealed, the filling should stay put (and taste just as delicious as the pleated potstickers!).
- Serve with your favorite dipping sauce. Serve with store-bought dipping sauce (Trader Joe’s is one of our favorites) or a simple homemade dipping sauce consisting of soy sauce, rice wine vinegar, sesame oil, garlic, ginger and crushed red pepper flakes on top, to taste.
- Keep warm. Similar to pancakes, potstickers can be kept warm in a low oven while cooking additional batches, about 200°F, covered with foil.
- Freeze extra batches. Potstickers are very freezer-friendly, flash freezing once assembled (before cooking) and storing in the freezer for up to 2 months.
storage and reheating potstickers
How to flash freeze potstickers
Place the potstickers on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the potstickers to an airtight, resealable freezer bag. Label, date and freeze up to 2 months.
How to cook frozen potstickers
Frozen potstickers can be cooked from frozen as directed, no thawing required, adding a few extra minutes to the cook time.
what to serve with garlic ginger chicken potstickers
Tools For This Recipe
Large cast iron skillet
Garlic Ginger Chicken Potstickers: Frequently Asked Questions
No, the filling does not have to be pre-cooked prior to wrapping. The standard cooking method (pan-fry-steam method) is generally sufficient to cook the filling, reaching an internal temperature of 165°F. However, some prefer to cook the filling before assembling.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Yes! Potstickers are very freezer friendly, and can be stored in the freezer for up to 2 months.
Flash freezing potstickers (freezing them individually on a baking sheet for at least 1 hour prior to transferring them to freezer bags) will prevent the potstickers from sticking.
Garlic Ginger Chicken Potstickers
Video
Ingredients
- 1 pound ground chicken breast
- ¾ cup diced shiitake mushrooms
- ¼ cup chopped fresh cilantro leaves
- 3 green onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon seasoned rice wine vinegar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 36 (4 1/2-inch) round wonton wrappers
- ¼ cup vegetable oil, divided
Instructions
- In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*
- 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 2 tablespoons vegetable oil in a large cast iron skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
- Serve immediately.
Equipment
Did you make this recipe?
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I couldn’t find round wonton wrappers. Would pot sticker wrappers work? I don’t know what the difference is…
Thanks
Dipping sauce?
Need help making the dipping sauce for all pot stickers.
These sound delish, but I think I’ll try making them with spring roll wrappers instead, because they are thinner than egg roll wrappers.
These look amazing. I want to make them soon.
Are you able to make these in an air fryer?
What about the dipping sauce
A simple recipe and absolutely delish. I planned to freeze some for another day…..that did not happen….
So good! Made them without mushrooms (couldn’t find at the store) and they were awesome. Plan to make again with the mushrooms. Highly recommend!
can’t wait to try this. sounds delicious. have a wonderful time in my favorite city, Barcelona. and a cruise is wonderful too!
i know the recipe says to not cook the filling but i keep thinking the flavors would be better if cooked especially the mushrooms. Any one cook the filling ahead of time. just curious how that will turnout
Maybe just pre cook the mushrooms then add to the raw meat? I think you will have a hard time wrapping if all the filling is precooked and crumbly. The flavors really do shine without pre cooking the filling.
These look fantastic! Not a fan of cilantro…is there any other herb I could use? Thanks!
I like cilantro but not mint. Both are often used in Asian dishes so I’m guessing you could substitute with mint or even parsley.
Sorry, did not see the info. on yield and freezing. My bad.
yield 36
It says you can put the extra ones on a cookie sheet and freeze them and than transfer to freezer bags for storage.
Would like the number of potstickers the recipe makes, please. Also whether the potstickers can be frozen.
It says you need 36 wonton wrappers and clearly says the extras can be frozen. Instructions on how were also provided.
Seriously so delicious!!! I was only going to make half and freeze the rest, until we tasted the first batch! Made them all- best decision ever.
Absolutely my favorite potsticker recipe!! It’s delicious and not too difficult. Plus, I’ve tried it with a couple different meats (ground pork, chicken, and turkey) and they all taste great!
These are amazing, better than any restaurant potstickers I have had. Making them tonight for a family gathering they were a hit last time!
I make potstickers regularly and LOVE them! In fact, I think I am addicted, possibly to the dipping sauce as much as the potsticker itself. I don’t eat pork or shellfish, but I make a lot of duck, turkey, chicken, fish, and beef dishes. Your recipe is one I want to try, which reminds me more of the way I make my beef potstickers. It looks like a great recipe!
I have to say, Chungah, I have just stumbled across your blog today and have seen a few things. At this moment I want to check you out regularly and in all of these years, I have never followed any food blog or any blog. You cook as I cook and if I am in need of inspiration or just a fresh idea that is not my own, I now know where I will go to find it. You have such a GREAT food blog!
Great recipe. I knew that folding dumplings is a skill that requires a lot of practice, but I underestimated just how difficult it would be. Despite having some pretty ugly potstickers, they held together and tasted great! I guess I’m going to get that practice because my husband is hooked.
I made these tonight and they were absolutely delicious!