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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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!