Ever since my first bite of these magical little dough purses of scrumptious deliciousness, I have been addicted to potstickers! I had to learn how to make them at home and came up with this Easy Chicken Potstickers recipe!
I call this an Easy Chicken Potstickers recipe because it’s simple to prepare, however, it’s still time-consuming. I usually serve them as our dinner, but you can make less and have them as an appetizer or side dish as well. I wouldn’t plan to make these after a long day at work or whenever you’re short on time. Hey, delicious food can’t always be quick food, right? When food takes longer to prepare, I expect it to taste good so I fill these potstickers will all my favorite flavors!
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You can use any ground meat you prefer as a base. I went with chicken this time since it has a mild flavor, and let the other ingredients shine a little more. If you’ve seen my recipe for these Sesame Turkey Lettuce Wraps then you might remember my love of sesame oil. Yes, it’s definitely making an appearance here as well! In fact, the filling in both of these recipes is somewhat similar, yet the end result is so different!
The first time I ever made potstickers was many years ago. I was following a recipe I had found online and upon reading the reviews got super scared of cooking them. People were complaining about how dangerous it is to mix oil and water. I still went ahead with the cooking directions as listed and everything turned out fine, and has every single time I’ve made them since. I don’t want anyone to be afraid to try to make the foods they love at home. I can tell you from plenty of experience, that if you follow the directions I list for you below you will be just fine! You just need to use the smallest amount of oil necessary to coat the bottom of the pan before frying each side of the potsticker. It should be almost gone, if not completely gone, by the time you add the water to steam them.
I’m using wonton wrappers in these photos. I have yet to find traditional gyoza wrappers near me so I have zero experience with them. I think I could fit more filling in each, which would save some time! I’d love to try them, but the wonton wrappers work well too. If you can get gyoza wrappers, definitely try those as you will get a more traditional potsticker that way.
So there ya go! Now you can have Easy Chicken Potstickers at home too! It just takes a little work, and a little more time to prepare them, but they are oh so worth it! Hopefully, you’ll try them and let me know what you think!
Fun Find! Who knew they had dumpling makers! If I ever find gyoza wrappers I am for sure getting this. For me, the hardest part is getting a tight seal!
Easy Chicken Potstickers
- 1 lb ground chicken or ground meat of your choice
- 1 small head cabbage finely chopped
- 2 cans water chestnuts finely diced
- 1 teaspooon onion powder
- 3 Tablespoons fresh ginger I used a paste
- 1 Tablespoon garlic minced
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 3 Tablespoons sesame oil
- 3 Tablespoons hoisin sauce
- 1 pack of 50 wonton wrappers or gyoza wrappers - SEE RECIPE NOTES BELOW
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- chili oil, siracha, or wasabi paste *optional and to taste
- Cook the chicken in a large skillet over medium-high heat. Break up into fine crumbles. Drain.
- In a medium bowl mix together the cooked chicken, cabbage, water chestnuts, onion powder, ginger, garlic, salt, sugar, sesame oil, and hoisin sauce. Refrigerate 4+ hours to let the flavors blend together.
- To make the potstickers, place a Tablespoon of meat mixture into the center of each wonton wrapper (you may be able to fit more filling if using gyoza wrappers). Wet the edges, fold in half, and press to seal.
- Heat a large skillet over medium high heat. Add a SMALL amount of oil to the pan. I use a silicone brush to apply just a thin layer on the bottom. Place the potstickers into the pan and cook on the first side until browned, abotu 30 seconds, then flip and repeat on the other side. Pour in about 1/3 Cup of water and cover immedietly. Steam 2-3 minutes, then remove. Serve hot with the dipping sauce.
- To make the dipping sauce, combine the soy sauce and rice vinegar. Add any form of spice if desired.