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Ginger chicken pot stickers with green onions and sauce on the side.

Ginger Chicken Potstickers

Teri & Jenny
A delicious recipe for Ginger Chicken Potstickers! These potstickers can be pan-fried, steamed or even simmered in a soup! Make a double batch to freezer a bunch for another time!
4.5 from 4 votes
Course Appetizer, dinner, lunch
Cuisine asian
Servings 8
Calories 182 kcal



  • 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


  • 1 large egg, beaten
  • 2 packs round wonton wrappers
  • 3 tablespoons vegetable oil, divided


  • 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.


  • 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.


Calories: 182kcalCarbohydrates: 6gProtein: 14gFat: 13gSaturated Fat: 6gCholesterol: 69mgSodium: 181mgPotassium: 843mgFiber: 2gSugar: 3gVitamin A: 9427IUVitamin C: 95mgCalcium: 227mgIron: 2mg
Keyword pot stickers, potstickers
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