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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