Name: Chicken Potstickers Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Asian
Ingredients: 5 cloves garlic, minced; 2 green onions, diced; 1 jalapeno, minced (seeds removed if desired); 1 tablespoon sesame oil; 2 teaspoons soy sauce; 1 teaspoon rice vinegar; 1/4 teaspoon ground ginger; 1 pound ground chicken; 20 wonton wrappers; Bowl of water (for sealing wrappers); 1/2 cup water (for cooking); 1 tablespoon oil (for frying); 2 tablespoons soy sauce; 1 tablespoon black vinegar; 1 garlic clove, minced; 1 tablespoon diced green onion

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Introduction

Chicken potstickers are a delicious and satisfying appetizer or snack, featuring a flavorful ground chicken filling wrapped in crispy, golden wonton wrappers. Perfectly pan-fried and steamed, they offer a wonderful combination of textures and tastes that are sure to impress.

A close-up view of four pan-fried dumplings arranged side by side in a rectangular white dish, each dumpling showing a golden-brown, crispy textured side with light charring and a folded, slightly translucent dough layer revealing a soft, pale yellow inside. The dumplings are topped with small white sesame seeds and tiny green scallion pieces scattered over them. In the background, dark chopsticks rest on a neatly folded white cloth with a black grid pattern, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cloves garlic, minced
2 green onions, diced
1 jalapeno, minced (seeds removed if desired)
1 tablespoon sesame oil
2 teaspoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon ginger
1 pound ground chicken
1 bowl of water (plus 1/2 cup for cooking)
20 wonton wrappers
1 tablespoon oil (for frying)
2 tablespoons soy sauce (for dipping sauce)
1 tablespoon black vinegar (for dipping sauce)
1 garlic clove, minced (for dipping sauce)
1 tablespoon diced green onion (for dipping sauce)

Instructions

Step 1: In a bowl, use your hands to thoroughly combine the minced garlic, diced green onions, minced jalapeno, sesame oil, soy sauce, rice vinegar, ginger, and ground chicken. Mix well until all ingredients are evenly incorporated.
Step 2: Place about 1 teaspoon of the chicken mixture into the center of each wonton wrapper. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper over the filling and pinch the edges firmly to seal. Repeat with the remaining filling and wrappers.
Step 3: Heat enough oil to lightly coat the bottom of a skillet over medium-high heat. Arrange the potstickers in the skillet and fry for 2 minutes, or until the bottoms turn golden brown.
Step 4: Carefully pour in 1/2 cup of water, cover the skillet, and let the potstickers steam for 5 to 7 minutes or until the water has evaporated and the filling is cooked through.
Step 5: To make the dipping sauce, whisk together soy sauce, black vinegar, minced garlic, and diced green onion. Serve the potstickers hot with the dipping sauce on the side.
Step 6: To freeze, place uncooked potstickers in a single layer on a baking sheet and freeze until solid. Then transfer them to freezer bags. Thaw fully before cooking.

Tips & Variations

For a milder flavor, remove the seeds from the jalapeno or substitute with bell pepper.
Try swapping ground chicken for ground pork or turkey for different flavor profiles.
Adding finely shredded cabbage or carrots to the filling adds extra texture and nutrition.
Use a small dish of water to moisten the wrapper edges for easier sealing.
If you want crispier potstickers, uncover them during the last minute of cooking to let any remaining moisture evaporate.

Storage

Uncooked potstickers can be frozen in a single layer on a baking sheet, then transferred to freezer bags for up to 1 month. Thaw completely before cooking. Cooked potstickers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying briefly to restore crispiness or steaming until heated through.

How to Serve

A white rectangular dish holds four pan-fried dumplings arranged in a single row, each with a crispy golden-brown bottom and slightly translucent, soft dough on top. The dumplings are lightly garnished with small green onion slices and a few sesame seeds scattered on and around them. Behind the dumplings, a small black square container filled with dark soy sauce sits at the back of the dish. The dish rests on a white marbled surface with a blurred dark background and a white cloth with black stripes folded nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought potsticker wrappers?

Yes, store-bought wonton or gyoza wrappers work perfectly and save preparation time. Just make sure to keep them covered with a damp towel while assembling to prevent drying out.

How do I prevent potstickers from sticking to the pan?

Use enough oil to coat the bottom of the skillet and preheat it well before adding potstickers. Avoid overcrowding the pan so they cook evenly without sticking together.