Garlic Ginger Chicken Potstickers
by Chungah
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So easy to make, packed full of flavor, freezer-friendly, and better than any restaurant version!
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reasons to make 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? Sub pork or shrimp. Have some lingering veggies to use up? Add them in! The sky is the limit.
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.
tips and tricks for perfect potstickers every single time
- 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!).
- Serve with your favorite dipping sauce. Serve with store-bought dipping sauce (Trader Joe’s is one of our 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.
storage and reheating potstickers
How to flash freeze potstickers
Place the 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
Frozen potstickers can be cooked from frozen as directed, no thawing required, adding a few extra minutes to the cook time.
what to serve with garlic ginger chicken potstickers
Tools For This Recipe
Large cast iron skillet
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.
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 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 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
Did you make this recipe?
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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!