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!
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
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 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.
Notes
Did you make this recipe?
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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!
Damn delicious!
I made them ALMOST exactly as directed and they were great! Unfortunately I wasn’t able to locate shiitake mushrooms but I used white buttons, finely minced. I think they kept the mixture nice and moist.
I’ll definitely be making these again.
These were delicious! I left out the mushroom but kept everything else the same. Definitely will make again.
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!
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.
Do you have a recipe for homemade dipping sauce in your collection for the potstickers?
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!
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!
It certainly takes some time and practice but it’s so worth it! 🙂
Can I use sesame seed oil and rice vinegar instead of toasted sesame oil and rice wine vinegar?
Yes and yes. 🙂
Is there a dipping sauce for these Potstickers, please?
Thanks,
Ryan
I make the simplest gyoza sauce with soy sauce, a little bit of rice vinegar and red pepper flakes.
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.
Yes, 100%! 🙂
Can I use coconut aminos in place of the soy sauce?
Yes, that should work!
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.
Yay! Awesome!
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!
Oh no! What kind of wrappers did you use? I find that some brands are super thick and gummy!
I used Twin Dragon brand, that’s the only brand available at my store. I did refrigerate the assembled potstickers for about half an hour before cooking while I fed a baby, would that make them gummy? The filling tasted amazing, by the way. 🙂
Yes, that could be the culprit!
I also made these and had issues with the wrapper (Nasoya brand–only one I could find). They crisped in the oil but when I added the water and steamed them a few minutes, they stuck horribly. Three more batches did that until I just baked them. What did I do wrong?
Delicious! Used ground sausage instead of chicken. No cilantro. PERFECTION!
Sweet!
These were so good!! My sealing technique was just meh, but the potstickers themselves were fresh and delicious. Wow. Thank you!!
Awesome, Heather!
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?
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!!
That’s amazing! So happy to read you liked it!
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!
To be honest, I have never used the molds myself. But my mom used to use them and she swears by them!
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?
You can just omit the ginger 🙂
How can I make these vegetarian?
You can substitute vegetarian-friendly ingredients for the meat, such as mushrooms or tofu.
Can I use cooked shredded chicken instead of ground chicken?
The recipe calls for uncooked ground chicken so substituting cooked chicken is not entirely the best substitute.
How do you cook the potstickers when frozen?
You can cook as directed, adding a few extra minutes to cooking time. Hope that helps!
Do these reheat well? Can I cook a large batch and then microwave them (for lunches)?
Yes.
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!
They’re so easy and yummy, you’ll love them.
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.
Yum! Yes, go for it!
Do you cook the chicken breast beforehand or add it to the wonton wrapper raw?
It’s uncooked.
Can I make the filling ahead of time, store in the fridge for a day, then assemble?
Yes, absolutely! What a great idea!
My husband and I love potstickers. This is another amazingly delicious dish I must try to make . Thanks for sharing.
We hope you’ll enjoy it!
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.
Great! Let us know how it goes.
Can I substitute ground turkey for chicken?
Absolutely!
What can I substitute for the mushrooms? Or can I just leave them out?
Hi Kathy – you can omit!
These look amazing!!
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!
I actually don’t – sorry! I typically buy my wrappers from the grocery store.
Hi. How do you make the potsticker dipping sauce?
You can serve these with a simple soy sauce dipping sauce, mixed with rice wine vinegar and crushed red pepper flakes on top.
Can I use WINE or some other kind of vinegar to replace RICE WINE VINEGAR. This recipe sounds fantastic.
Gladys, here is a list of possible substitutes:
https://thestonesoup.com/blog/substitutes-rice-wine-vinegar/.
As always, please use your best judgment regarding substitutions and modifications. Hope that helps!
What dipping sauce would you use?
You can serve these with a simple soy sauce dipping sauce, mixed with rice wine vinegar and crushed red pepper flakes on top.
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
Can you bake these instead?
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!