Potstickers

Potstickers made with ground chicken, cabbage, green onions and ginger in a steamed and pan fried wonton shell with a homemade potsticker dipping sauce.

Spring Rolls are the perfect dim sum appetizer alongside Crab RangoonShrimp Tempura and Spring Rolls.

Potstickers
 Chicken Potstickers

It seems like any Asian restaurant you go to has amazing appetizer options and they all seem to include their own version! We’ve tried them all, my favorite is chicken, the kids love pork and my husband? He loves the Trader Joes Thai Gyoza/Potstickers from the frozen section.

In case you are wondering what the difference is between gyoza and potstickers the answer is mostly the size. Gyoza tend to be 1 or 2 bites while potstickers are 2-3 bites. Potstickers are also sometimes make with a thicker handmade dough but in classic preparation I’ve seen in packaged containers and restaurants this isn’t really the case in the United States, the wrappers are similar between the two.

Part of the fear most people have about making these tends to be the folding. When it comes down to it the filling inside is really similar to a meatball so if you practice the folding process a couple times and get good at it there’s no reason you can’t make your own at home!

These are the perfect addition to your dim sum menu but they’re also great to be served alongside a full meal. We love serving Potstickers with General Tso’s ChickenChicken Lo Mein (or Chow Mein) and Easy Mongolian Beef alongside steamed vegetables like carrots, broccoli and bok choy.

How to Cook Potstickers:

Cooking potstickers is a little more complicated than a normal food you cook in a pan, but only by a couple small steps to ensure the soft and crispy texture of your potstickers.

  1. Add a bit of oil and brown the bottoms of the potstickers.
  2. Add a few tablespoons of water (careful, there is still oil in the pan) and cover to steam the potstickers.
  3. Let the water cook off and let the bottoms crisp up before serving.

Remember the best potstickers are crispy on the bottom and soft and chewy on the sides like a mix of soft pasta and crispy wontons in one bite. The filling is tender and juicy without extra liquid pouring out.

How to Freeze Potstickers

One of the best things about Potstickers is they are actually amazing for prepping ahead fo time. You put down a piece of parchment paper, lay them in a single layer on a baking sheet and freeze them solid before adding them to bags. Then when you’re ready to enjoy them you just have to pull out however many you’d like for your meal.

Dipping sauces are so important to potstickers as they’re great for soaking up sauces and flavors. I’m a huge fan of Sweet and Sour Sauce but here is a more classic dipping sauce for you and it couldn’t be any easier! If you don’t have chili oil add a bit of sriracha and sub sesame oil/canola oil for the chili oil.

Potsticker Dipping Sauce

  • 1 tablespoon chili oil
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  1. In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Potsticker Filling

Fillings for Potstickers:

  • Pork: Replace the chicken with ground pork in this recipe
  • Shrimp: Replace the chicken with ground shrimp in this recipe
  • Vegetables: Caramelize your vegetables well then replace the chicken with the recipe.

Tips for making the Perfect Potstickers:

  • Squeeze out as much liquid from the filling as you can. (this will cause tearing)
  • Don’t let any air stay inside the potsticker (this will cause tearing)
  • If cooking them from frozen steam them for an additional two minutes with two extra tablespoons of water.
  • Add the filling AFTER they’ve cooled to prevent the wrapper from becoming soggy.
  • If the fold is intimidating just wet the edges and fold it over into a triangle to seal.
  • Be careful about the cabbage in the recipe, it will release a LOT of water. Make sure you’ve cooked it all off before making the filling.

Chicken Potstickers with chopsticks

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Potstickers

Potstickers made with ground chicken, cabbage, green onions and ginger in a steamed and pan fried wonton shell with a homemade potsticker dipping sauce.
Yield 16 potstickers
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Chinese
Author Sabrina Snyder

Ingredients
 

  • 1 pound ground chicken
  • 2 cups cabbage finely shredded
  • 1/4 cup green onions chopped
  • 1 tablespoon ginger finely minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sesame oil
  • 1 package wonton wrappers
  • 1/4 cup canola oil divided
  • 3/4 cup water

Instructions

  • Add the chicken and cabbage to a large skillet and cook until the chicken and cabbage are fully cooked and crumbled and the cabbage liquid has cooked off (about 8-10 minutes).
  • Add the green onions, ginger, sugar, salt and sesame oil to the chicken mixture and cool.
  • Add one tablespoon of the chicken mixture to the middle of the wonton wrappers and pinch closed every ½ inch into a fold and press pattern.
  • Add 2 tablespoons of oil to a pan and cook the bottoms of the potstickers on medium-high heat before adding in the water and letting the steam cook the potstickers for 6-8 minutes.
  • When the water has evaporated add remaining oil and crisp up the bottoms of the potstickers again for 1 minute.

Nutrition

Calories: 77kcal | Protein: 5g | Fat: 6g | Cholesterol: 24mg | Sodium: 92mg | Potassium: 167mg | Vitamin A: 25IU | Vitamin C: 3.5mg | Calcium: 6mg | Iron: 0.3mg
Keyword: appetizer, Chinese food, dim sum, Potstickers

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Can I make this recipe without the ginger? Our family really doesn’t care for the flavor. Should I substitute another flavor or just omit? It looks like a wonderful recipe!

  2. Fantastic! Even one if my picky kids agreed with me! I did sub sage pork sausage, added minced garlic (I forgot it was supposed to be ginger, so I added a bit after it was cooled) and then let it cool in a colander. I tried the “fancy” folding… no go. So I ended up folding them. And I burned them… first time cooking them ? but they were still great!! Oh, and this was my first time trying potstickers too – I liked the dipping sauce with them esp!

  3. If you are going to freeze some of the Pot stickers, should you cook them before or after you freeze them?

    1. I usually flash freeze them (uncooked) on a sheet pan lined with parchment paper. You can place them in a freezer bag once frozen. Once you’re ready to cook them, don’t thaw them just add an additional 2 tablespoons of water and add an additional 2 minutes to steam. Enjoy!

  4. I made these this evening and they are delicious. 🙂 Definitely a keeper! I was able to make an entire 14oz package of wonton wrappers (~50 potstickers) when I made it.

  5. I love potstickers, but I’ve never actually made them. Can’t wait to give it a try with this delicious recipe!

  6. Thanks for encouraging people to make their own potstickers. It really is a easy and fun activity for the whole family. We make ours with ground pork. It has more flavor than chicken.

    Tips: To ramp up the flavor, use low sodium chicken broth instead of water for steaming. It makes a difference, and if your finished mixture seems too wet place it in a colander instead of a bowl while you fill your wrappers. Oh, and a little smear of beaten egg helps glue the seam together. Enjoy.

  7. Your pot stickers look perfect! What a fabulous recipe to try..I don’t make these enough and they are always a fun treat to have. Pinning 😀

  8. This recipe was yummy. These were the best directions regarding cooking. My potstickers would always burn, but not these. I followed your cooking instructions. I had a couple of questions regarding nutritional information. How many are in a serving? 4? And what about the carb count? Thanks. (If this info is in the recipe, please forgive me. My eyesight is challenging.)

    1. I’m so glad you enjoyed them! I would say a serving size would be 4. I’m sorry but I don’t have the carb count for this recipe.

  9. Can you tell me what temperature the water should be when you add it to the pan? Eg cold, room temp. hot or boiling.

  10. I will prepare it this week. Thirty years ago I moved to Florida. We were able to find the dish called War Su Gai in Ohio. No one knows what we are talking about. It is a chicken dish. It is cubed white chicken that is coated and fried then put on a bed of lettuce, gravy is poured on and green onions sprinkled on top. Do you have it?