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 potstickers just makes 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 Asian potstickers.
And we will no longer be friends.
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 chicken potstickers.
My chicken potstickers are stuffed with tender ground chicken, spicy jalapenos, garlic and nutty sesame oil. My mouth is watering just thinking about them. Potstickers are the perfect appetizer for an Asian meal. Serve them alongside honey walnut shrimp and a side of fried rice. Ah-mazing.
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.
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.