Chicken potstickers, whether they are pan fried potstickers or deep fried, are the most delicious Asian appetizer. Trust me, this simple chicken potstickers recipe will become your favorite!
I always have been, and probably always will be, a sucker for potstickers. The crispy golden fried bottoms. The tender flavorful filling. A platter of them just makes me so…so… happy.
And whenever I’m out at Asian restaurants, I noticed plate after plate of potstickers going out so I don’t think I’m alone in this love affair.
What is a potsticker?
Also known as dumplings, these bite-sized appetizers are made with round dough wrappers and stuffed with savory filling. They can be deep-fried, boiled and steamed. But the most popular is to steam-fry. The top parts are tender and the bottom has a perfect crunch. It’s really the best way to eat them!
What is inside chicken potstickers?
Like any potstickers, the filling possibilities are endless. These particular potstickers are stuffed with tender ground chicken, spicy jalapeños, garlic and nutty sesame oil.
A few tips on potstickers:
TIP #1: The trick is to make sure that they aren’t over stuffed. I usually use a heaping teaspoon of the filling. If you use much more than that, the wrappers break open.
TIP #2: Speaking of wrappers. You may be wondering what kind of wrappers to use. Potsticker wrappers are small round flat pieces of dough made of flour. We are fortunate enough to have amazing Asian markets, like Uwajimaya, here in Seattle so gyoza (or potsticker) wrappers are really easy to find. If you don’t have an Asian market near you, I often find the wrappers in the produce section of my grocery store.
TIP #3: Don’t worry about the fancy crimped edges that you see on the dumplings at restaurants. All you want to do is make sure that the potstickers are sealed. Simply folding the wrapper over the filling and pressing the edges to seal will work just fine.
Can you freeze potstickers?
You betcha! Whenever I make egg rolls or potstickers, I always make sure that I make extra so that I can store some in the freezer for whenever I get the craving.
The best way to freeze pot stickers is to arrange them in a single layer on a parchment paper lined cookie sheet. Then put them in the freezer. This ensures that you freeze each potsticker individually and none get stuck together.
Once the potstickers are frozen, put them in a freezer bag and grab them as you want them. Just make sure that you thaw them in the fridge before cooking.
What is dumpling sauce made of?
When you’re making dumplings, you cannot forget the sauce. Traditionally soy-vinegar sauce and it is a must have! Good thing it is crazy easy to make. All you need to do is whisk together soy sauce, black vinegar, garlic and green onion.
DES’ TIP: Black vinegar is a dark Chinese vinegar made from fermented rice. It has a fruity taste and while most similar to balsamic, it’s not as sweet. If you cannot find black vinegar, you can substitute rice vinegar in this recipe.
Looking for more Asian recipes? Here are some of my family’s favorites!
Salt and Pepper Calamari Recipe
Note: Recipe updated with tips, photos, video and new dipping sauce recipe 2020.
Servings
Ingredients
- 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
- 1 tablespoon oil
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 garlic clove (minced)
- 1 tablespoon diced green onion
Instructions
- Use your hands to combine first 8 ingredients together in a bowl. Mix well.
- 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.
- 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.
- To freeze, place uncooked potstickers on a baking sheet in a single layer. Freeze until solid. Transfer to freezer bags. Thaw before cooking.
- To make dipping sauce: whisk together all ingredients.
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Thanks for catching that! I typically use the gyoza for potstickers :)
I wanted a clarification on your recipe, your ingredients say won ton wrappers but your instructions you say gyoza wrappers. These are a bit different in texture, I’d prefer using the gyoza ones , there a little thinner? Which ones are you actually using?
So delicious recipe.i lov it
Hi Eileen! Ground ginger :)
In the filling ingredients it calls for 1/4 teaspoon ginger. Is the ginger ground, minced or chopped? Thank you!! I’m looking forward to trying this. It looks yummy!
Thank you! So happy you enjoyed them!
Delicious! Restaurant quality!
This will be a sure hit at my house!!
Clearly I NEED these in my life!!!
I am sure these will be a new favorite in our house! I love how crispy they look!
I am going to try these! I love the recipes on this site. Never been disappointed!
These need to happen today, they look SO good!!
Oh my goodness, these look incredibly delicious!! I can’t wait to try them!
Those do look absolutely scrumptious! I’ve never tried making my own potstickers, but your pictures are making me want to!
You had me at spicy. That’s enough for me to drool over the dish. But boy those pot stickers looks beyond deliciousness. Simply the best pot stickers i’ve seen in a long time
Yum! These chicken potstickers looks so good and I love all your photos of them! Making me drool. Thanks so much for sharing :).
Tender ground chicken with sesame oil makes a great combination. I love how juicy and appetizing this looks. I’m sure my family would love to bite into it so a must try for me
I’ve never tried pot stickers but they look absolutely delicious! Plus, they are easy to make and will be so great for a weekend!
Yes please! I loooove pot stickers! The spicy sesame chicken sounds extra delicious, I can’t wait to try this recipe :P
Potstickers are so good! I’ve never thought of making them but that will change real soon these look absolutely tasty and easy to make
These look really amazing! My kids will surely love these!
We love potstickers! For me only the vegetarian ones, but my husband would love this chicken version too. Yum!
This is always a winner in my house! I will try your recipe!
Looks spectacular! Our whole family will surely love this, need to try this soon!
YUM! You can never go wrong with potstickers! Especially spicy sesame! Mmm…love that you steamed them first! These look terrific!
Oh my gosh that filling sounds amazing and that color is gorgeous!! I love that you steam them and then pan fry them!
You can never go wrong with a good potsticker. This is a new one of making it for me! I can’t wait to give it a try.
potstickers are the BEST! i love them so much. the flavors in these are so incredible. i’m lucky to have tons of markets near me so i can get whatever i need :-)
These potstickers look amazing, and I love the chicken filling! I always have them in restaurants, but never make them at home – maybe now’s the time!
Hehe, I’m like you. I, too get full before my meal, especially if I get to eat something as delicious as your chicken potstickers as an appetizer!! This looks so yummy!
These actually look incredible! I have never made these before yet you have made them look so sweet and simple! I am so looking forward to making these!
These look incredibly delicious!! SO much better than take out!! YUM!!
These look so tasty! Way better than any restaurant version; can’t wait to give these a try!
You are so welcome! I agree that ground chicken can be kind of hard to find, and when you do it can be kind of on the expensive side for some reason. Pork is a great substitute! It’s also good to know that you can cook the meat ahead of time and it still turns out well for those that are nervous about that :)
I made these last night. I had to use pork because my store didn’t have ground chicken for some reason. They were still delicious though! I did however cook the meat before hand. I didn’t feel comfortable putting raw meat in there. I would put more soy sauce and salt and pepper in the mixture next time! But my boyfriend and I scarfed them down! Thank you for the recipe!
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These were tasty and easy — mine made about 40 potstickers though instead of 20.
[…] didn’t have much of an appetite for dinner. I had plans to make these sesame potstickers, only with ground pork instead of chicken. I know Tony likes potsticers and I was going to […]
The meat isn’t cooked when you add it to the wrappers but it cooks while you are cooking the potstickers.
Do you cook the meat first and then add in the wrapper?
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’!
Thank you Katy! And you’re welcome :)
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.
Gyoza! or Dumplings!
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:)
I LOVE the sweet/spicy sauce that looks like soy sauce that they serve with them. Would love to have the recipe for that!
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I’m definitely looking forward to trying this recipe! Potstickers are a favorite around here too. :)
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!
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 :-)
I’m a sucker for a pot sticker or two also! these look amazing!!
Yes, they have to have a crispy edge…which these obviously do! Now I can’t think of anything else! These sound delish.