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A potsticker being lifted up over a bowl of dipping sauce with chopsticks.
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5 from 5 votes

Chicken Potstickers

Chicken Potstickers are made with ground chicken, vegetables and Asian seasonings folded inside of gyoza or wonton wrappers. These tasty little bites are delicious as an appetizer to all of your Asian-inspired meals.
Prep Time1 hour
Cook Time20 minutes
Marinate Time4 hours
Total Time5 hours 20 minutes
Course: Appetizers
Cuisine: Chicken, Chinese
Servings: 50 potstickers
Calories: 39kcal

Ingredients

  • 2 tablespoons sesame oil (divided)
  • 1/2 pound ground chicken
  • 2 cups cabbage (finely chopped)
  • 1 can water chestnuts (drained and finely diced)
  • 1/2 teaspooon onion powder
  • 1 inch fresh ginger (grated)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 2 tablespoons hoisin sauce
  • 50 wonton wrappers (or gyoza wrappers - see notes)

Instructions

  • Heat 1 tablespoon of the sesame oil in a large skillet over medium-high heat. Add the chicken and cook, breaking up into fine crumbles, until no longer pink. Drain well.
    2 tablespoons sesame oil, 1/2 pound ground chicken
  • In a medium bowl mix together the cooked chicken, cabbage, water chestnuts, onion powder, ginger, garlic, salt, sugar, remaining 1 tablespoon of sesame oil, and hoisin sauce. Refrigerate for at least hours to let the flavors blend together.
    2 cups cabbage, 1 can water chestnuts, 1/2 teaspooon onion powder, 1 inch fresh ginger, 3 cloves garlic, 1/2 teaspoon salt, 1/2 teaspoon granulated sugar, 2 tablespoons hoisin sauce
  • To fill the potstickers, place approximately of 1 tablespoon of meat mixture into the center of each wonton wrapper. Wet the edges lightly with water, fold in half, and press to seal.
    50 wonton wrappers
  • To cook the potstickers, heat a large skillet over medium-high heat. Brush a very thin layer of oil onto the bottom of the pan. See notes.
  • Working in batches, place potstickers into the pan with a little space between them. Cook on the first side until browned, about 30 seconds, then flip and repeat on the other side. Carefully pour in about 1/3 cup of water and cover immediately.
  • Steam for 2-3 minutes, or until hot and tender, then remove. Repeat this process with the remaining potstickers.
  • Serve hot with the dipping sauce.

Notes

Tips and Techniques

  • Be very careful to only use a very small amount of oil in the pan. Mixing oil and water can cause splatter which can burn you. The potstickers will absorb most of the oil before the water is added. This is a traditional method of cooking potstickers.
  • If you choose to use gyoza wrappers, the total amount of potstickers may vary.  Please refer to the package for cooking instructions as well, as they may differ from those listed above.
  • To make your own dipping sauce, mix together 1 tablespoon of soy sauce and 1 tablespoon of rice vinegar. For a spicier dipping sauce you can chili oil, sriracha or wasabi paste.
 
** Nutritional information is an estimate and may vary.
 

Nutrition

Serving: 1potsticker | Calories: 39kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg