Damn Delicious

Garlic Ginger Chicken Potstickers

Garlic Ginger Chicken Potstickers - Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

Garlic Ginger Chicken Potstickers - Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

Guys, we leave for Barcelona tomorrow!

All I can think about is this: paella, croquettes, chorizo, patatas bravas, and more paella.

Because guys, paella is truly legit bomb.com.

It’s such a shame we’ll only be there for, really, 16 hours until we have to board the cruise, but still.

We have to make the most of it, right?

But before I leave, I have the best ever potstickers recipe for you guys!

Garlic Ginger Chicken Potstickers - Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

It’s garlicky, it’s gingery, and it’s just completely addictive as I sat there eating 10 of these before I knew it.

My team was doing the exact same thing.

So, fortunately, no judgment was being thrown around.

You can serve these with a simple soy sauce dipping sauce, mixed with rice wine vinegar and crushed red pepper flakes on top.

Or you can be like me. I didn’t have any patience when these were done so I drizzled soy sauce and dug right in!

Garlic Ginger Chicken Potstickers

Homemade potstickers are easier to make than you think! Plus, they are cheaper and tastier than take-out or store-bought. Best of all, you can make these ahead of time and freeze so you can have these anytime, anywhere!

25 minutes15 minutes

Ingredients:

  • 1 pound ground chicken breast
  • 3/4 cup diced shiitake mushrooms
  • 1/4 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
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 36 (4 1/2-inch) round wonton wrappers
  • 1/4 cup vegetable oil, divided

Directions:

  1. 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.*
  2. 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.*
  3. Heat 2 tablespoons vegetable oil in a large 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.
  4. Serve immediately.

Notes:

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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70 comments

  1. Do you have a sub for the mushrooms? My hubby is highly allergic. I was thinking of sautéing some napa cabbage finely chopped. Or would it be alright just to omit the mushrooms entirely and add in more ground chicken? Thanks!

  2. Rated 5 out of 5

    This recipe was magnificent! I often cook pork or shrimp dumplings, but haven’t experimented with chicken in the past. The result was spot on – perfect amount of seasoning, flavor and crispiness! I made a few minor adjustments: went hard on the cilantro and ginger, and also added a half tablespoon of shaoxing wine and a few pinches of salt. I used a korean-style dumpling wrapper that incorporated rice-flour (for a chew) instead of a potsticker wrapper since that’s what I had in the fridge, and ate it both fried and boiled. Ate it with a soy sauce, rice wine vinegar and sesame oil dipping sauce.

  3. Do you have a recipe for homemade dipping sauce in your collection for the potstickers?

  4. Rated 5 out of 5

    SOOO GOOD!!! I honestly didn’t think they would taste as authentic and amazing as they did with SO few ingredients. We do not like mushrooms, so we left those out and they were OUTSTANDING! We drizzled the low sodium soy sauce over them and they were perfect! Can’t wait to make them again! Thank you!

  5. Rated 5 out of 5

    I love these! I made a whole batch and then just kept them in my freezer, pulling out a few to cook whenever I wanted something quick to eat. 
    It honestly took me a while to make all the individual pot stickers, but I’ve never made something like this before, and I think the time spent was worth it for how much time I saved when I was cooking those I’d frozen. Another great recipe! 

  6. Can I use sesame seed oil and rice vinegar instead of toasted sesame oil and rice wine vinegar?

  7. Is there a dipping sauce for these Potstickers, please?

    Thanks,
    Ryan

  8. Can’t wait to make these, potstickers are my ultimate weakness and the local places by us have fallen out of favor with me.  Much rather give it go as all your recipes I have tried before have been spectacular tasting. I have one question, the hubby hates cilantro.  Can I substitute flat leaf parsley?  Thanks in advance. 

  9. Can I use coconut aminos in place of the soy sauce?

  10. Cannot believe how fantastic this recipe turned out. I bought the wrappers in our local H-Mart. Huge package, so I split them between the ground chicken potstickers and your suggestion to a previous poster for a veggie one. I also bought an inexpensive dumpling press to seal them. Everything worked perfect, the mold sealed the potstickers perfectly, nothing stuck, nothing popped open while cooking. Of course we cooked up a few, scarfed them down and forced ourselves to freeze the rest. I’m new to this site, but this recipe will keep me coming back.

  11. I made these and failed! Help! The filling tasted good, and I assembled the potstickers with no problem, but when I cooked them, they turned gummy! I followed the instructions, and even used two different pans to see if that was the problem. Any advice? I looooove potstickers and want these to work out!

  12. Delicious! Used ground sausage instead of chicken. No cilantro. PERFECTION!

  13. These were so good!! My sealing technique was just meh, but the potstickers themselves were fresh and delicious. Wow. Thank you!!

  14. When I made these the other night they were FANTASTIC! The one issue I ran into was that they looked pretty unappetizing – they were see through, and when you tried to pick one up, it ripped. They were nice and crispy on the bottom, I am taking about the sides. I made another batch and double wrapped them, and the looked great. Did anyone else have this issue? Was it the brand of wrappers I used?

  15. Oh my gosh! So today I got the email about the shrimp pot stickers and after opening it, I found this recipe. I’ve never made pot stickers before but this recipe made me hungry. I figured my family would like these and decided to triple the recipe. It took me forever to get these little guy made but boy were they yummy. It was just like reading your post about them. I think my husband had like 25 of them. Absolutely delicious! And so very easy to make. Thank you!!

  16. Wow – have fun in Barcelona!
    These look yummy – love the filling. You are very skilled at making them. Are the molds useful, or no good? For those of us that have them fall apart – lol!

  17. This looks so YUMMY!  Unfortunately, not a fan of ginger here.  Do you have suggestion for substitute?  Or would this still be yummy by just omitting ginger and leave other ingredients as is?

  18. How can I make these vegetarian? 

  19. Can I use cooked shredded chicken instead of ground chicken?

  20. How do you cook the potstickers when frozen?

  21. Do these reheat well? Can I cook a large batch and then microwave them (for lunches)?

  22. These are something my family loves but you get so few for so much money by ordering at a restaurant. I’d love to make them at home to enjoy!

  23. Oooo, yes! Believe it or not, I just bought a gigantic package of wonton wrappers this weekend because they were on sale. I’d decided to make a big batch of shrimp wontons (using your recipe, of course) for soup & freeze them. Now I’ve decided to use half the package for actual wontons and half for these pot stickers — if I’m going to be wrapping fiddly little things for one recipe, I may as well just go with two & use all the wrappers, right? Mmmm.

  24. Do you cook the chicken breast beforehand or add it to the wonton wrapper raw?

  25. Can I make the filling ahead of time, store in the fridge for a day, then assemble?

  26. My husband and I love potstickers.  This is another amazingly delicious dish I must try to make .  Thanks for sharing.

  27. The dipping sauce is made even better (and spicier) with the addition of chili oil….yum! We make potstickers all the time, but mostly with pork…so we’re looking forward to trying your filling recipe.

  28. Can I substitute ground turkey for chicken?

  29. What can I substitute for the mushrooms?  Or can I just leave them out?

  30. Do you know of an online source for the round wrappers? I live i the boonies and have no Asian store nearby. These sound soooo delicious!

  31. Hi. How do you make the potsticker dipping sauce?

  32. Can I use WINE or some other kind of vinegar to replace RICE WINE VINEGAR.  This recipe sounds fantastic.

  33. What dipping sauce would you use?

  34. Pls give the recipe how to make the wrappers
    As we don’t get them here.
    Tks

    • Kishin, unfortunately, I do not have a recipe for homemade wrappers at this time.

    • WONTON WRAPPERS

      1 Egg 1/3 c. Water 2 c. all-purpose flour 1/2 tsp. Salt

      1. In a medium bowl, beat the egg. Mix in the water.
      2. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed.
      3. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes.
      4. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers

  35. How would you cook the potstickers after freezing them?

    • You can continue to cook them as directed in the recipe, adding additional time to make sure they are completely cooked through. I do not recommend thawing as this can lead to soggy potstickers.

    • Due to bad weekly planning I didn’t have enough chicken to make this, so I used the only thing I had, ground pork sausage. This sounded odd to me, but my husband said, “why not?”

      We precooked it, and used 1 lb for plenty of potstickers, and it was really really amazing! I couldn’t stop scarfing them down. Hopefully next time I’ll plan better because I’d love to taste this as written. Haha. Thanks for the share!