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.
| Calories | Fat | Protein | Carbs | WW+ |
| 313 | 9g | 21g | 36g | 8 pts |
Man, who doesn’t love a good potsticker?! These look amazing!!!
Thanks so much Chris! Potstickers seriously = love.
I’ve made potstickers once before and I know how much work they can be. I love how simple this recipe is. Definitely have to try this next time!
I think the trick is to not care about how pretty they are. I always made mine and folded them all fancy pants like YouTube showed me, haha. It took four times longer. This is soooo much better, scoop and drop then a quick fold over and seal. Gets you to where you want be… NOMING so much faster!
Funny, I would never think of potstickers as being simple. After reading this post, it sure looks easier than I thought, and yours look perfect! Pinning.
Thanks Marcie!! I always thought they were kind of one of those foods you would always have to buy, it never really crossed my mind they were actually doable. Truth be told, I’m a recovering frozen potsticker buyer. Thankfully these postickers have changed my potsticker ways.
Looks absolutely mouthwatering! You always have such amazing ideas, and I love that first photo!
Thanks Alessandra!!! Glad that first photo did it’s job and reeled you in
Photo success!
I used my grinder to grind a mixture of thigh and breast meat for these. I cannot WAIT to try them!! Thank you so much for this recipe!!
Great choice Stefani – nothing is better than just ground, you lucky girl! I hope you love them as much as I do. And don’t forget to dip ‘em – that’s a must for maximum flavor! Plus who doesn’t love a good dippin
Update: I just took a bag from the freezer and cooked them for my husband. He loves them. I love them. These are AH-MAZING!! If you haven’t already made these…WHAT ARE YOU WAITING FOR?!
Success!!! Thanks so much for sharing Stefani! Soooo happy you loved them!
Thanks for this awesome recipe! My partner and I just made 200 potstickers in about an hour and 15 minutes! Dinners for days!
Dang Kai! Now that’s some potsticker making! You rock! ENJOY
question should the chicken mixture be cooked prior to placing in the wrapper or does it cook in the wrapper as well?
No need to cook it ahead of time, it will cook up in the wrapper
Enjoy!
Great recipe. I love the simplicity of the filling and I will start to do potstickers again. I add some rice vinegar and ginger to the dipping sauce.
Thanks Francine! Love your dipping sauce add-ins too. And happy to hear you will be continuing to get your potsticker on from here on out