Chicken Potstickers are steam-fried dumplings made of juicy chicken and vegetables wrapped in a gyoza tender wrapper and served with a tangy dipping sauce. They are very easy to make, freezer –friendly and better than a takeout version. A perfect appetizer or a light meal!
You might also want to check Pelmeni recipe ( Russian dumplings) or Chicken Tortellini.
CHICKEN GYOZA POTSTICKERS RECIPE
These chicken potstickers have been on my bucket list for a long time. Oh, boy! They are amazingly delicious! Best of all you need only a few ingredients and the recipe is customizable. If you are not a big fan of chicken, substitute it with lean beef or lamb or veggies for a vegan version. Once you try them, they will become your most favorite thing to eat. I usually make 70-80 potstickers and freeze them.
I know due to the hustle and bustle of everyday life you may decide not to give it even a try, because time isn't just there. But believe me, they are very easy to make and it won’t take so much time if you use gyoza wrappers. I make 70-80 dumplings in an hour. With time and constant practice, you will be able to do it too!
EASY CHICKEN POTSTICKERS.
Here are some tricks to speed up the whole process.
- Involve your family in the wrapping process. Many hands make light work!
- Pleats are not necessary. Fold them in half and seal completely.
- Use a bag of coleslaw and mix together with chicken to skip the chopping ( veggies) part.
CHICKEN POTSTICKERS SAUCE
This quick and tangy sauce makes chicken potstickers addicting. There’s just 6 ingredients, but it goes so well with these dumplings.
I used the minced ginger and garlic for flavor, soy sauce for saltiness, rice vinegar for mild, slightly sweet flavor and sesame oil gives a nutty, toasty taste. You will love it!
Like Asian food? Try my VEGAN KUNG PAO CAULIFLOWER or BAKED ORANGE CAULIFLOWER.
Other ground chicken recipes:
- Chicken Meatballs Soup with potatoes
- Chicken Meatballs Soup
- Creamy Cheesy Chicken Meatball recipe
- Chicken Keema Recipe
- Russian cutlets
- Ground chicken meatballs
If you’re looking for something fancy and easy to make this week, try these chicken potstickers.
If you make these chicken potstickers be sure to leave a comment or give this recipe a rating!
HOW TO MAKE CHICKEN POTSTICKERS
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CHICKEN POTSTICKERS
- Total Time: 1 hour 25 mins
- Yield: 6
Description
This Belgian waffle recipe guarantees light and fluffy waffles on the inside, crispy on the outside every time! Best of all you will need a few ingredients to make these golden waffles.
Ingredients
- FOR THE FILLING
- Ground chicken- 800 kg /1.7 lbs
- Cabbage ( finely chopped)-4 cups
- Scallions ( sliced)-1 cup
- Garlic cloves ( minced)-5
- Ginger ( minced)- 1 tsp.
- Black pepper- ½ tsp.
- Sesame oil- 2 tbsp.
- Soy-2 tbsp.
- Salt- ½ tsp.
- FOR WRAPPERS
- Round wrappers ( labeled as gyoza or potsticker wrappers)-70
- FOR THE SAUCE
- Dark soy sauce- ½ cup
- Rice vinegar- 2 tbsp.
- Garlic cloves ( minced)- ½ tsp.
- Ginger ( minced)-½ tsp.
- stalk of scallions ( sliced)-1
- Sesame oil-1 tbsp.
- Water-2 tbsp.
Instructions
- Put the sauce ingredients ( dark soy sauce, garlic, ginger, scallions,rice vinegar, sesame oil and water) in a medium bowl and whisk together. Keep aside.
- In a large bowl mix together all the ingredients for the filling ( ground chicken, cabbage, scallions, garlic,ginger, black pepper, sesame oil, soy sauce and salt. Mix until well combined.
- To assemble the chicken potstickers, take a potsticker wrapper and place on a work surface. Spoon 2 tsp. of the chicken mixture into the center of the wrapper.
- Dip your finger in the water and rub the edges of the wrapper with water as the glue.
- Fold the wrapper in half, it should look like a half-moon and pinch the middle together. Pleat the the side facing you ( work with one side at a time), then pinch the pleat to seal. Repeat that until you get to the end of the dumpling. I usually make 2-3 pleats per side.
- Repeat the same with the other side, starting at the center again.
- Continue wrapping potstickers until you are out of the filling. Cover the the potstickers with a plastic or dry towel to prevent from drying.
- Heat some oil in a large non-stick pan, then put the dumplings .You will cook them in batches. I usually cook about 20 potstickers and freeze the remaining dumplings.Fry them for 3 minutes or until the bottom is golden brown.
- Add ¼ cup of water to the pan, cover with the lid and cook about 8 minutes or until they don't stew anymore and water is evaporated.
- Serve these chicken potstickers with the sauce.
- Enjoy!
- Prep Time: 1 hour
- Cook Time: 25 mins
- Category: Dumplings
- Cuisine: Japanese/ Chinese
Nutrition
- Serving Size: 100 gm
- Calories: 157 kcal
- Sugar: 1.43 g
- Sodium: 564 mg
- Fat: 4.29 g
- Carbohydrates: 22.14 g
- Fiber: 0.7 g
- Protein: 9.29 g
- Cholesterol: 18 mg
Keywords: dumplings recipe, dumplings, chicken dumplings
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