Chicken Potstickers Recipe
Delicious and crispy chicken potstickers made with a flavorful blend of ground chicken, garlic, green onions, and seasonings, pan-fried to golden perfection and steamed for a tender finish. Served with a tangy soy-black vinegar dipping sauce, these potstickers make a perfect appetizer or snack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 20 potstickers 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Filling
- 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
Potstickers
- 20 wonton wrappers
- Bowl of water (for sealing wrappers)
- 1/2 cup water (for cooking)
- 1 tablespoon oil (for frying)
Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon black vinegar
- 1 garlic clove, minced
- 1 tablespoon diced green onion
Instructions
- Prepare the filling: In a large bowl, use your hands to thoroughly combine the minced garlic, diced green onions, minced jalapeno, sesame oil, soy sauce, rice vinegar, ground ginger, and ground chicken. Mix well to distribute all the ingredients evenly throughout the chicken.
- Fill and seal potstickers: Place 1 teaspoon of the chicken mixture into the center of a gyoza (wonton) wrapper. Dip your finger in water and run it along the outer edges of the wrapper to moisten. Fold the wrapper in half over the filling and pinch tightly along the edges to seal. Repeat this process with the remaining filling and wrappers.
- Cook potstickers: Heat enough oil in a skillet over medium-high heat to lightly coat the bottom. Arrange the potstickers flat in the skillet without overcrowding. Fry for about 2 minutes or until the bottoms are golden brown and crisp. Then carefully pour in 1/2 cup of water, cover the skillet with a lid, and reduce heat to medium. Steam the potstickers for 5 to 7 minutes or until the water has fully evaporated and the chicken is cooked through. Serve hot.
- Freeze for later: To freeze uncooked potstickers, arrange them on a baking sheet in a single layer without touching. Freeze until solid, then transfer to freezer bags. Thaw before cooking.
- Make dipping sauce: In a small bowl, whisk together soy sauce, black vinegar, minced garlic, and diced green onion until well combined. Serve alongside the cooked potstickers for dipping.
Notes
- Ensure the wrappers are sealed tightly to avoid filling leaking during cooking.
- You can adjust the spiciness by adding more or fewer jalapeno seeds.
- Use a non-stick skillet to prevent sticking when frying potstickers.
- Serve immediately for the best texture and flavor.
- These potstickers can be made ahead and frozen for quick meals later.
Keywords: chicken potstickers, gyoza, Asian dumplings, fried dumplings, homemade potstickers, dipping sauce
Find it online: https://liamjayne.com/chicken-potstickers-recipe/
