Chicken potstickers are delectable, Asian-style dumplings with a delicious filling and crisp exterior, and preparing them from scratch is not only easy, but fun. My chicken potsticker recipe is prepared with ground chicken, Napa cabbage, shredded carrot, ginger, garlic, green onion, plus a dash of sesame oil and soy sauce, and comes complete with a mouthwatering sesame-honey dipping sauce!
Delicious Little Dumplings of Bliss
Friends, do you have a beloved food or favorite meal that you could eat every day and not get tired of?
Do you happen to have that little something special that tickles your tastebuds, that you absolutely must keep stocked in your cupboard, fridge, or freezer at all times so you never run out?
For me, one of my favorite foods that I like to keep on hand at all times for a quick, light meal is chicken potstickers.
Chicken potstickers are those delicious, delicate little Asian-style dumplings, those sumptuous, savory little pillows of love filled with ground meat, ginger, scallions, garlic and a few bits of veggies.
They make for an aromatic and fragrant snack or light meal, taking only a few moments to crisp up in the pan and steam once they're already prepared.
And while it's super convenient to keep a bag of good-quality, pre-made chicken potstickers in my freezer (love the ones from Trader Joe's), preparing my own homemade potstickers from scratch is my absolute favorite way to enjoy 'em.
Brimming with fresh ingredients and all of the flavors I love, homemade potstickers just can't be beat!
My delicious chicken potsticker recipe is filled with lean ground chicken, lots of ginger, garlic, green onion, shredded carrots and Napa cabbage, plus a drizzle of sesame oil and soy sauce.
And because a tasty dipping sauce is a must when I'm enjoying these delicious little dumplings of bliss, my recipe here comes complete with a sesame-honey dipping sauce for dipping or drizzling over top of these tender dumplings—so savory and aromatic!
So if you're like me and often find yourself craving light, healthy, Asian-inspired meals that you can whip up in a snap, then keeping a batch of these chicken potstickers on hand in your freezer is the way to go.
Served with some boy choy or greens on the side, you've got one heck of a tasty little meal to dive into!
My Recipe for Chicken Potstickers with Sesame-Honey Dipping Sauce
Preparing chicken potstickers loaded with lots of flavor and texture is not only a breeze, but quite creative and fun...
You can add a little of this and a pinch of that to the filling to create the flavor profile you really like, and even turn these chicken potstickers in pork potstickers, or even vegetable potstickers if you're looking for a vegetarian option.
But because I'm looking for that classic potsticker flavor here, I'm opting for ground chicken scented with ginger, garlic, green onion, sesame and soy, plus a sprinkle of veggies for added texture.
My recipe also allows for the potstickers to be enjoyed freshly prepared, using raw, fresh ingredients...
I just add a batch to a pan with a touch of oil and sear them on both sides until golden-brown and slightly crispy on the outside, then add a bit of water to steam them. This cooks the filling all the way through in a flash.
But if I'm assembling and sealing them to freeze for later use, then I simply allow them to freeze on a large baking sheet in a single layer.
Once frozen, I place them into a zip-lock bag and store in the freezer, and then cook them up the same way I do from fresh, only use a bit more water to steam them since they're frozen.
Here's a glance at my chicken potsticker recipe: (or just jump to the full recipe...)
- To get started, I prepare my ground chicken filling by mixing it with aromatics and seasonings.
- I place a few of my round wontons wrappers in front of me, then add a small amount of the filling to the center of each. I moisten the edges with water, then fold over to seal, pressing the edges. To create that little “pleat”, I go around the edge of each potsticker and crimp with my fingers.
- Once all of my chicken potstickers are assembled, I either prepare a batch immediately while they're fresh, or freeze all of them in a single layer on a large baking sheet, then place them into a large zip-lock bag and store in the freezer for later.
- To cook, I add a good drizzle of oil to to a large non-stick pan, then add a batch of chicken potstickers in once the oil is hot. I sear the potstickers on both sides for a couple of minutes until golden-brown, then add a small amount of water, cover the pan, and steam the dumplings for a few minutes until tender and cooked, and the water evaporated.
- I serve the chicken potstickers with seared baby boy choy, spinach or mixed greens, plus the sesame-honey dipping sauce on the side.
by Ingrid Beer
These chicken potstickers are filled with Napa cabbage, carrots, ginger and garlic, and come complete with a sesame-honey dipping sauce!
Yield: 60 potstickers
Nutrition Info: 330 calories (per 6 potstickers with 4 tablespoons of dipping sauce)
Prep Time: 45 minutes
Cook time: 8 minutes
Total time: 53 minutes
Chicken Potstickers Ingredients:
- 1 pound ground chicken
- 1 cup finely shredded Napa cabbage
- ¼ cup finely shredded carrot
- 2 green onion, finely chopped
- 2 cloves garlic, pressed through garlic press
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon freshly grated ginger
- Freshly cracked black pepper, plus extra, divided use
- 1 (12 ounce) package round wonton wraps
- Peanut or vegetable oil
Sesame-Honey Dipping Sauce Ingredients:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 ½ tablespoons honey
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1 clove garlic, pressed through garlic press
- 1 green onion, finely chopped
- ⅛ teaspoon freshly grated ginger
- Pinch cracked black pepper
- Begin by gathering and prepping all of your chicken potsticker ingredients according to the ingredient list above to have ready and organized for use.
- To make the filling, add the ground chicken to a bowl along with the shredded Napa cabbage, shredded carrot, green onions, garlic, soy sauce, sesame oil, grated ginger, about ¼ teaspoon of salt and about ¼ teaspoon of cracked black pepper, and combine well to incorporate all of the flavors.
- To make the potstickers, work in batches by placing some of the wonton rounds in single layer in a few rows in front of you, and drop teaspoon-sized portions of the filling into the center of each wonton round. To seal, use a little bit of water along the upper edge of the wonton, and fold the bottom half of the wonton round over the filling to touch the top, pressing the edges together to seal (you'll have a semi-circle shape).
- Use your fingers to gently “pinch” the sealed edge, creating a few crimps. Set aside the sealed/crimped potstickers onto a large piece of parchment or wax paper, in a single layer. Repeat the process until all of the wonton rounds are filled.
- If freezing the potstickers, at this point, place the potstickers in a single layer into the freezer for about 30 minutes. After 30 minutes, the potstickers should be frozen/firm enough to place into a ziplock freezer bag without sticking to one another, and can be frozen until you're ready to make them. Proceed with cooking instructions below, when ready to prepare.
- To cook the potstickers, place a large non-stick skillet over medium-high heat, and add about 1 tablespoon of the vegetable oil to the pan. Once the oil is hot, work in batches by adding about 6 potstickers at a time to the pan with their flat side down, in a single layer. Cover the pan slightly, and allow them crisp on that first side, undisturbed, for roughly 2 minutes. Once they're golden brown, flip them over, and allow them to crisp on the other side for a couple more minutes.
- If working with freshly-made potstickers (not frozen), add about a ¼ cup of water to the pan and cover it, allowing the potstickers to steam for another couple of minutes (you can gently stir them to prevent them from sticking too much and scorching). If working with frozen potstickers, add about ¾ cup of water to allow for longer steaming.
- When the water is evaporated, remove the potstickers, and repeat the process with another batch, if desired, until all are crisped and steamed (hold the cooked potstickers warm in the mean time).
- If preparing the sesame-honey dipping sauce, gather and prep all of the ingredients according to the ingredient list above to have ready and organized for use.
- To make the sauce, add all ingredients into a bowl, and whisk together until well blended. Alternatively, add all ingredients into a snap-top container, and shake vigorously until well blended. Set aside.
- To serve the chicken potstickers, add about 6 potstickers to the plate along with a small ramekin of the dipping sauce. Serve with seared boy choy, a boy choy salad, or spinach/mixed greens, if desired.
Tips & Tidbits for my Chicken Potsticker recipe:
- Ground chicken for quick cooking: Pre-packaged, lean ground chicken is terrific for this recipe, and when combined with the aromatics and other seasoning, it takes on the flavors deliciously. The chicken also cooks quickly when the potstickers are seared and then steamed with a bit of water, so these potstickers are ready in no time.
- Other protein options for potsticker filling: If you prefer to use a different protein, then ground pork is also quite a traditional filling ingredient, or you can substitute ground turkey in a pinch.
- Vegetarian potstickers: To make these vegetarian, leave out the ground chicken and add a bit more veg to the filling mixture. I terrific option is sauteed shiitake mushrooms (so delicious!), or just add more Napa cabbage and carrots.
- Sesame-honey dipping sauce for chicken potstickers: My delicious sauce recipe is filled with the flavors of sesame and soy, plus ginger, garlic, and a touch of tang from rice vinegar and sweetness from honey. It's very quick and easy to prepare, and requires only a good whisking or even a vigorous shake in a covered container to mix up!
- Where to find round wonton wrappers: Typically, you can find the round wonton wrappers used for potsticker preparation in the chilled section of the market, where you can find the tofu, fresh ramen noodles, udon noodles and soups.
Hungry for more tasty recipes? Check out this Bok Choy Salad, this Peanut Sauce Chicken, this Teriyaki Chicken, this Coconut Curry Shrimp, or these Chicken Lettuce Wraps!
Cook's Note: This recipe was originally published in 2013, and has been updated with even more love!
Potstickers are my favorite too- well most dumplings actually :p
Jenn @ The Noshing Bride
Haha! I can totally relate. I have a huge bag of pot stickers in my freezer at all times. Also, great recipe!
The Cozy Apron
Too funny, Jenn...at least now I know for sure I'm not the only one. Thanks for your comment!
Do you cook the chicken/cabbage mixture before filling the wrappers?
The Cozy Apron
Hi Sally! No, you won't need to cook the filling beforehand. Since the chicken is ground (and the veggies you want slightly crisp anyway, so just shred finely) it cooks in the time that you crisp and steam them in the pan. I hope you enjoy these - I just had some that I froze from this batch the other day, and really enjoyed them!
A very good recipe - my husband says they taste better than what we buy at Costco!
The Cozy Apron
Hi Vicki, thank you so much! I'm honored, as folks are usually pretty attached to their Costco items! 🙂
I am so excited to try these tonight! My husband loved the costco ones but we haven't eaten them in 1 1/2 years since removing processed foods with questionable ingredients 😉 from our diets... I am hoping these are a new fave and an awesome addition to the freezer!
The Cozy Apron
Megan, I'm laughing because you're the second person in 3 days to comment on the Costco pot stickers - did you happen to see the comment above yours, haha? 🙂 Too funny…I really hope you and your husband enjoy these; I really think there's nothing like homemade, and sure, there's a bit of extra "elbow grease" involved, but I think it'll be worth it. Thanks for commenting!
Yes I saw her comment as I scrolled downtown post! I agree on the "elbow grease", you appreciate it more too 🙂
How do you cook them after they are frozen?
The Cozy Apron
Hi Nicole, you cook these from frozen just as you would from fresh, just add a bit more water to the pan. Please see the recipe instructions/steps (number 7 specifically) for more info. 🙂
I love how simple your recipe is. I am considering making this on the first day of the Lunar New Year, 01 February. 🙂
The Cozy Apron
Hi there, Evelyn!
I'm excited you're thinking of preparing these for Lunar New Year—how fun! They are pretty simple to prep, and I think you'll enjoy the yummy sauce that accompanies. Happy cooking to you...and I hope you enjoy 'em!
I live in a small town and only have rectangle wrappers. Any suggestions? Should I cut them or is there a way to make it work? Excited to try these
The Cozy Apron
Hi Laura, you can absolutely make these with whatever shape wrapper you can find.
If they're too large, you can certainly trim them a bit, but I feel like that'll end up being too much work. So maybe just add a touch more filling to the middle if they're bigger? And instead of these being semi-circle shape, they'll just be more rectangular. Fold things over just as directed with the round ones, you can even crimp the edges as well. It's more about the flavor of the filling anyway. Hope you enjoy!