Garlic Ginger Chicken Potstickers
by Chungah
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Homemade chicken potstickers! Easy to make, packed full of flavor, freezer-friendly, and better than any restaurant or store-bought version!
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Why you’ll love these 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? Substitute pork or shrimp. Have some lingering veggies to use up? Add them in! The sky is the limit here.
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.
How to make garlic ginger chicken potstickers
- Prep the filling. Combine the ground chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes.
- Assemble the potstickers. Place 1 tablespoon of filling in the center of each wrapper, then wet the edges with water and fold into a half-moon shape, pinching to seal. Pro tip: keep the assembled potstickers covered with a damp paper towel or cloth to prevent them from drying out.
- Brown the potstickers. Heat oil in a large cast iron skillet over medium heat and arrange the potstickers in a single layer. Cook for 2-3 minutes until the bottoms are beginning to crisp and turn golden brown.
- Steam the potstickers. Pour in water, cover with a tight-fitting lid and steam until the water evaporates and the filling is fully cooked, about 2-4 minutes.
- Serve. Serve warm with desired dipping sauce.
freezing and reheating potstickers
How to flash freeze potstickers
Place the assembled, uncooked 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
Cook the frozen potstickers (from frozen) as directed, no thawing required, adding a few extra minutes to the cook time as needed.
what to serve with garlic ginger chicken potstickers
Tools For This Recipe
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.
The steam-fry technique is fool-proof! Pan-fry the bottoms first until golden, add water and cover tightly to steam, and then remove the lid to re-crisp the bottom.
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 potstickers, 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
Notes
- 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!).
- Work in batches. Avoid overcrowding the pan, leaving some space between each of the potstickers to brown evenly.
- Serve with your favorite dipping sauce. Serve with store-bought dipping sauce (Trader Joe’s is one of my personal 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.
Did you make this recipe?
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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 🙂