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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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!