These ginger chicken potstickers are easier to make than they appear. You buy the wonton wrappers so that part is taken care of. All you have to make is the delicious filling. I love the chicken because it doesn’t feel as heavy as other meat fillings, and the ginger makes these taste really fresh.
These are really great to make ahead and freeze, and perfect for game day. I personally love to eat these ginger chicken potstickers for dinner with a little side salad. Since these freeze so well you might as well make a bunch and save some for later.
If you want to create pretty pleats on your potstickers like we did, you can watch this short video in our other post to see how it’s done. :)
We love dim sum type foods in general and if you do too you’ll love our pork filled Potstickers, Shrimp Shumai, our Pork and Shrimp Soup Dumplings, and our Shanghai Soup Dumplings.
Ginger Chicken Potstickers
INGREDIENTS
filling
- 1 tablespoon sesame oil
- 1 shallot, minced
- 2 baby bok choy, stemmed and diced
- 1 pound ground chicken
- 2 teaspoons grated ginger
- 1 garlic clove
- 1 green onion, thinly sliced
- salt and pepper to taste
assembly
- 1 large egg, beaten
- 2 packs round wonton wrappers
- 3 tablespoons vegetable oil, divided
INSTRUCTIONS
- Pour sesame oil into a pan and place over medium heat. Add shallots and bok choy and saute for 3 to 4 minutes. Lightly season with salt and pepper and remove from heat to cool.
- In a large mixing bowl, combine ground chicken, ginger, garlic, green onion and cooled bok choy mixture. Season mixture well with salt and pepper and mix together until everything I evenly combined.
- In a small bowl combine egg and 1 tablespoon water. Whisk together.
- Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.
- Fold potsticker in half, making sure to get rid of any air pockets before completely sealing. You should be left with a half circle. Transfer to a clean plate, resting sealed side up.
- Repeat steps 4 and 5 until all filling and wrappers have been used.
- Pour 1 tablespoon oil into a large skillet over medium-high heat and swirl skillet to cover entire bottom with oil.
- Add about ⅓ of the potstickers to the skillet, seam side up and about ½ inch apart, and sear for 2 to 3 minutes.
- Pour ¼ cup water into the side of the skillet and quickly cover the skillet with a lid for about 3 to 4 minutes or until steam dissipates and potstickers have cooked though completely.
- Repeat steps 7 through 9 until all potstickers have been cooked through. Serve with a side of soy sauce for dipping.
NOTES
- Makes 40 Potstickers
- To Freeze: Place all wrapped, pre-cooked potstickers onto a parchment lined baking sheet, making sure potstickers don’t touch one another. Place baking sheet in freezer and freeze until all potstickers are completely frozen, at least 2 hours. Once frozen, transfer potstickers into a resealable bag, seal and keep in freezer until ready to use. potstickers can be frozen for up to 3 months. When ready to use, potstickers can be boiled or steamed straight from the freezer, no thawing required.
Did you make this recipe? We want to see!
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Pretty good, but it’s a bit bland. Perhaps if there was some soy sauce or something mixed in with the chicken it would have been a bit better. I even added a bit of extra freshly grated ginger and an extra clove of garlic into the mix, but that did not help. The sauce noted in the comments was a huge help, but the pot stickers themselves could have been better.
These were great! Where do you find round potstickers?
you can find them at most asian grocery stores!
Has anyone tried to make these in an air fryer? Would love to hear about it, if so.
Nice recipe. The round wrappers are indeed called “dumpling” wrappers. Your added dipping sauce, rather than just soya sauce, is much prefered by dumpling/potsticker connaisseurs. Thanks.
I have to try these, yum!
have always wanted to make these from scratch since I love pot stickers, thank you for this recipe
Hi, I absolutely love all of your recipes, thank you for sharing. Can you share with me your dipping sauce recipe? Thank you for your time and consideration.
1 minced garlic clove, 1/4 cup of soy sauce, 1 tablespoon of sesame oil, 1 sliced green onion, a sprinkle of sesame seeds, whisk together. Posted on her instagram page
Hi, your pot stickers look fabulous! I make my own wraps, how many wrappers will I need? TIA
Oops! Just read 40. Thank you!