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