Spicy Sesame Chicken Potstickers

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.

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.

I’m usually full before my dinner comes. But I can’t resist. 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.

I kid.

BUT, I probably won’t believe you. Because…potstickers.

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!

A few tips on potstickers:

The filling possibilities are endless. You could fill them with pork, you could fill them with shrimp, or chicken or simply veggies. 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.

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.

When it comes to cooking potstickers, I have add them simply steamed. I have enjoyed them steamed and then pan fried and finally, straight up deep fried. Personally, the version that I like best are steamed and panfried. The top parts are tender and the bottom has a perfect crunch. It’s really the best way to eat them!

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 inside chicken potstickers?

These 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.

Spicy Sesame Chicken Potstickers

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!

Spicy Sesame Chicken Potstickers Recipe

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
  • 1 tablespoon oil



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.


Nutrition facts not guaranteed.

Nutrition information

Calories: 502 , Total Fat: 11.8g , Saturated Fat: 2.4g , Cholesterol: 77mg , Sodium: 777mg , Carbohydrates: 63.3g , Fiber: 2.2g , Sugar: 0.3g , Protein: 32.7g

Leave a Comment

  • Reply
    Sara Hamling
    October 14, 2014 at 10:00 pm

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

  • Reply
    August 6, 2014 at 2:56 pm

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

    • Reply
      August 6, 2014 at 11:21 pm

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

  • Reply
    Katy Lawler
    January 30, 2014 at 7:20 pm

    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.

    • Reply
      January 30, 2014 at 11:03 pm

      Thank you Katy! And you’re welcome :)

  • Reply
    January 18, 2014 at 6:08 am

    Gyoza! or Dumplings!

  • Reply
    Cinnamon Flowers
    January 17, 2014 at 3:27 am

    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:)

  • Reply
    January 11, 2014 at 7:24 am

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

    • Reply
      March 25, 2014 at 2:20 pm

      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’!

  • Reply
    CJ Huang
    November 19, 2013 at 3:28 pm

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

  • Reply
    Nami | Just One Cookbook
    August 14, 2013 at 11:22 pm

    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!

  • Reply
    Kumar's Kitchen
    August 12, 2013 at 8:16 am

    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 :-)

  • Reply
    August 11, 2013 at 7:34 pm

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

  • Reply
    Cathy Pollak ~ Noble Pig
    August 9, 2013 at 9:56 am

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