Whether you call them potstickers or dumplings you can’t go wrong with these super simple chicken potstickers. If you haven’t had potstickers you are missing out. They are essentially just little Chinese dumplings with ground meat and some veggies. Often they will have mushrooms and/or cabbage in them along with meat. These little guys though are a simple stripped down version with just chicken, seasoning and green onions. Easy and simple.
What I love about these potstickers:
There’s less than 10 ingredients.
You can make the filling ahead of time.
They make enough to freeze for another meal.
You can cook them straight out of the freezer! No defrosting!!
They are meant for dipping.
Because these are so good and easy I am known to make a full batch of potstickers and store them in the fridge and make them for pretty much every meal until they are gone. Yes, I can consume that much potsticker all by myself! And for those times when I have meals planned, I freeze them for when I’m too lazy to make a meal or there just isn’t enough time and I need food now.
So this whole freezing business I keep talking about. Probably the absolute greatest thing next to the fact they take less than 10 minutes to cook! After you’ve made all the potstickers, take however many you want to freeze and lay them on a parchment lined baking sheet. Lay them in a single layer with space between them. Pop them in the freezer until frozen. I then divvy them out into about 10-12 potstickers and place each grouping in it’s own freezer safe bag. Then I toss all the individual serving bags into a gallon freezer safe bag, date and label. Back to the freezer they go. This way when I get hungry or Logan and I want a quick snack I just have to pull out a single bag and throw them right into a pan.
As if just being able to freeze the potstickers wasn’t enough, you can cook the potstickers right from frozen!! Ahhhhhhhh greatest food ever!!! You cook them the same way as fresh just at a lower temp (medium heat), with a little bit more water so it gives them enough time to cook. So they are just like the frozen ones you buy at the store, but their not. They are fabulous homemade potstickers that you have made! Mmmmhmmm.
This was actually the first time I had ever used round wrappers for potstickers. I have never had any luck finding round ones in my local grocery stores. So I always opted for square won ton wrappers, which even after using the more correct round, I secretly still like the squares better. The trick is to finding thin wrappers, and the round ones I got which were the thinnest that the Asian grocery store had, still were too thick for me. But the process is the exact same. You just make a triangle instead of a half moon.
Now the basics for the folding process are… one teaspoon of mixture in the very middle of the wrapper. You then dip the tip of your finger in water and wet the edge of the wrapper all the way around. Lastly, you fold the wrapper over to make a half moon shape. Then you just pinch the edges together, making sure to get all the air out and that the wrapper is tight around the meat mixture. Some people do a fancy pinching fold maneuver, but hey I’m going for taste not looks here. When you cook them you can cook them flat or you can give them a little pat on their bottom so that they stand up and cook them that way.
Since this was my first go with round wrappers I attempted the pleated edge and flattened bottom. Failed miserably. So your potstickers will most likely be much prettier. Who cares though – they are delicious! You won’t be looking at them very long as you’ll be shoveling them in as fast as humanly possible.
When it comes to dipping sauce, I’ve heard of a bunch of different ways to dip. Some people like sweet & sour sauce, some like sweet chili sauce, others (like me) go for soy sauce. I usually just take soy tamari/soy sauce and mix in garlic, coconut/brown sugar and a little water to dilute. Some people go for straight soy sauce. Either way I definitely recommend finding a sauce for you. It’s the only true potsticker way. Really they are meant to be dipped.
The last thing I will leave you with is this: do NOT use all white/chicken breast meat for the ground meat. It’s flavorless and you will have to do some serious flavor compensation to achieve any flavor at all. How do I know this you might ask? Well… because I did it. I was all “yay white meat!” Then I made the potstickers and was “boo where’d all the flavor go?” Yep, ground white meat/chicken breast only was the culprit. So be careful out there. Flavor is on the line!
- 1 pound ground chicken
- 3 garlic cloves, pressed
- 3 green onions, thinly sliced
- 1 1/2 – 2 tablespoons hoisin sauce
- 3 teaspoons sesame oil
- 1 1/2 teaspoon ginger paste
- 1/4 teaspoon white pepper
- salt to taste
- 55-65 won ton wrappers, round or square
- 1 tablespoon olive oil
- Line a large baking sheet with parchment paper and fill a small bowl with water.
- In a large bowl combine all ingredients except wrappers.
- To assemble potstickers: spoon 1 teaspoon of chicken mixture and place into center of wrapper. Dip the tip of your finger into the small bowl of water and run your finger along the edge of the wrapper. Fold the wrapper over to create a half moon shape, or a triangle if using square wrappers. Pinch the edges of the wrapper starting in the middle to seal, making sure all air has been removed.
- To cook potstickers: working in batches, heat a 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add potstickers to pan in a single layer. Cook until golden, about 2 minutes. If you like crispy potstickers you can continue to cook until done and crispy on both sides. Or (as I did) you can add 1/2-2/3 cup of water to pan and cover. Cook until all liquid has been absorbed.
- Serve immediately with choice of dipping sauce.