How to make Chicken Potstickers

5 from 2 votes

Chicken potstickers is probably one of the first types of dumplings I learned to make about 20 years ago when I was a few years into my young cooking career. I think between dumplings and pasta, I feel in love with thin dough filled with meat and/or vegetables, or cheese.

Any of these fillings whether it be for pasta or for dumplings can be so versatile in what you decide to fill them with. Pork is probably the typical ingredient in most dumplings besides shrimp, but chicken is pretty common here in the states.

This recipe is straight forward and you can add or take away any ingredients that you do or don't enjoy or have on hand. Feel free to add even more spice as well. Here is the chicken potsticker recipe, I hope you enjoy it!

Ingredients

14 people

Chicken Potstickers

1 1/2 lb chicken ground (or whole)
3 tbsp sesame oil
1/3 cup onion small diced
1 whole jalapeno small diced
1 tbsp ginger minced
1 tbsp garlic minced
1/3 cup green onion chopped
1/4 cup cilantro chopped
1 tbsp sambal
4 tbsp tamari
1 tbsp sriracha
1/4 tsp salt

Garnish

3 tbsp green onion chopped
1/2 cup ponzu
2 pkg potsticker wrappers
1 whole egg whisked (eggwash)
6 tbsp sesame oil (for cooking the potstickers)

Nutritional information

Calories: 391kcalCarbohydrates: 49gProtein: 13gFat: 16gSaturated Fat: 3gCholesterol: 27mgSodium: 752mgPotassium: 167mgFiber: 2gSugar: 3gVitamin A: 114IUVitamin C: 3mgCalcium: 47mgIron: 3mg

Prep Time 40

Cook Time 10

Total Time 50

Servings 14 people

How to make the chicken filling

In a small saute pan on medium high heat, add sesame oil, onions, garlic, ginger, and jalapeno. Cook for 5 minutes and then add 2 tbsp of tamari. Cook for another minute and then turn off the heat and allow to cool to room temperature.
Take your chicken (ground or whole) and place in a food processor. If whole, puree the chicken for 20 seconds to make it "ground". Then add the cooked/cooled vegetables to the food processor. Add the rest of the soy, sambal, sriracha, salt, chopped cilantro and green onions. Puree all together for 20-30 seconds until well combined.
Wipe or clean the same small saute pan and place on medium high heat. Take one teaspoon of sesame oil and place it in the pan. Add one spoonful of chicken mixture into the pan and cook it for 2-3 minutes on each side. (Your testing your mixture to see how it tastes, once cooked taste the mixture and adjust the seasoning with more spice if need be)

How to make potstickers

Once you have your filling, lay out 20 or so wrappers out on your cutting board. (keep the rest of the wrappers in the package so they don't dry out, covered even if you want) Then place about 1 1/2 tsp of chicken mixture in the middle of each potsticker wrapper. Continue the process with the rest of the wrappers on your board.
Then brush around half of the potstickers with egg wash. Next fold the wrappers over and then crease each posticker about 5-6 times by folding and pinching each crease. (See video for how to do this). Continue the same process until all the mix is finished.

To finish

So you can cook these two different ways, first you can steam the potstickers and then fry them. Or you can do it all in one. Add a few tablespoons of sesame oil in the large saute pan on medium high heat. Add roughly 10-15 or so potstickers to the pan trying to not let them touch (they might stick together).
Cook for 1-2 minutes on the first side and then flip them over when they are golden brown. Cook for 1 more minute on the other side and then add 1/2 cup of water to the pan and cover immediately. Allow to cook for 3-4 minutes until all the water has evaporated. Take the lid off and cook for another minute or so to crispen up the postickers.
Take out and serve topping the postickers with green onions and a side of ponzu dipping sauce. Serve and enjoy!