Spicy Sesame Chicken Potstickers


Spicy Sesame Chicken Potstickers

I always have been, and probably always will be, a sucker for potstickers. The crispy golden fried bottoms. The tender flavorful filling. They just make me so…so… happy.

Whenever I go out to any kind of Asian restaurant, I must always get whatever potstickers are on the menu. They are my favorite. That and wontons. So I also must order whatever wontons are on the menu.

It’s a problem really.

I’m usually full before my dinner comes. But I just can’t not eat them.  I mean seriously. Savory, flavorful filling stuffed into a wrapper and fried or pan fried and steamed just until the bottom is crispy. Just tell me you don’t like them.

And we will no longer be friends.

I kid.

BUT I probably won’t believe you.

And if you still insist on trying to convince me that you don’t like them, I challenge you to try these Spicy Sesame and Chicken Potstickers. They are stuffed with tender ground chicken, spicy jalapenos, garlic and nutty sesame oil. My mouth is watering just thinking about them.

In fact, I think I’ll go to the freezer (that’s right you can double…triple…quadrupleinfinity this recipe and freeze them so you have them whenever you want them!) right now and start thawing a bag for dinner.

Or a mid morning snack.

Yeah, I like that idea better.

  • Makes about 20
  • Prep time:
  • Cook time:


  • 5 cloves garlic, minced
  • 2 green onions, diced
  • 1 jalapeno, minced (seeds removed if desired)
  • 1 tablespoon sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon ginger
  • 1 pound ground chicken
  • bowl of water, plus 1/2 cup for cooking
  • 20 wonton wrappers
  • oil


  1. Use your hands to combine first 8 ingredients together in a bowl. Mix well.
  2. Place 1 teaspoon of mixture into a gyoza wrapper. Dip your finger in water and run along the outside edge of the wrapper. Fold wrapper over the mixture and pinch closed. Repeat with remaining filling and wrappers.
  3. To cook, heat enough oil to lightly coat the bottom of a skillet over medium-high heat. Place pot stickers in the skillet and fry 2 minutes or until bottoms are golden brown. Pour in 1/2 cup water, cover and cook 5-7 minutes or until water has evaporated. Serve hot.
  4. To freeze, place uncooked potstickers on a baking sheet in a single layer. Freeze until solid. Transfer to freezer bags. Thaw before cooking.


  • http://www.noblepig.com Cathy Pollak ~ Noble Pig

    Yes, they have to have a crispy edge…which these obviously do! Now I can’t think of anything else! These sound delish.

  • http://www.eat2gather.net/ sheila

    I’m a sucker for a pot sticker or two also! these look amazing!!

  • http://indiaandworldcuisine.blogspot.in/ Kumar’s Kitchen

    oh so perfectly crisp edged pot stickers….makes us go for more than two helping every time we have them, but this recipe we guess will make us finish off a number of plate-fulls,thanks a lot for sharing these delicacies :-)

  • http://justonecookbook.com/blog/ Nami | Just One Cookbook

    I love potstickers (we call it gyoza) and my kids always get excited when I make them and put them in bento box. Yours make me drool! I should make a spicy version next time. This looks delicious!

  • http://morselsoflife.com/ CJ Huang

    I’m definitely looking forward to trying this recipe! Potstickers are a favorite around here too. :)

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  • Leeann

    I LOVE the sweet/spicy sauce that looks like soy sauce that they serve with them. Would love to have the recipe for that!

  • Cinnamon Flowers

    I made these and my daughter and I love them. I wondered how you keep the water from spraying everywhere when you add it to the pan that has hot oil in it. We made quite a mess. Delicous thanks so much for such a yummy recipe we have made them a number of times:)

  • ghj

    Gyoza! or Dumplings!

  • Katy Lawler

    This recipe was really really good. I made a lot of extras to freeze. And just fyi i cook them straight from frozen just add a few more mins to the cooking time but they come just as good. Thanks for the recipe. At least one batch will be in my freezer st all times.

  • http://www.lifesambrosia.com/ Deseree

    Thank you Katy! And you’re welcome :)


    It’s so delicious.
    I’ve used this one and it never fails.
    4 T soy sauce
    1 t sesame oil
    1T rice vinegar
    2 t chopped ginger
    2 T chopped green onion
    Happy Asian cookin’!

  • Jessica

    Do you cook the meat first and then add in the wrapper?

  • http://www.lifesambrosia.com/ Deseree

    The meat isn’t cooked when you add it to the wrappers but it cooks while you are cooking the potstickers.

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  • Sara Hamling

    These were tasty and easy — mine made about 40 potstickers though instead of 20.

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A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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