Homemade potstickers are surprisingly simple to make—and so much better than store-bought! These Sesame Chicken Potstickers are packed with flavor, perfectly crisp on the bottom, and tender and juicy inside. Plus, they freeze beautifully, making them a must-have for busy weeknights or whenever those Asian takeout cravings hit.
Why You’ll Love These Potstickers
- Easy to make with simple ingredients
- Budget-friendly—especially when made with ground chicken
- Customizable—add or swap veggies to your liking
- Freezer-friendly—make a big batch and stash them for later
Whether you’re cooking solo or making these with a friend, assembling potstickers is fun (and a little competitive if you’re comparing folding skills!). Perfect folds or not, they always turn out delicious.
Ingredients
- 1 pound ground chicken
- 3 oz shiitake mushrooms, finely diced
- 2 garlic cloves, minced or pressed
- 2 green onions, thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp freshly grated ginger
- 1 tsp rice vinegar
- ¼ tsp ground white pepper
- 36 wonton wrappers
- 2 tbsp vegetable oil, for cooking
Instructions
1. Make the Filling:
In a large bowl, mix together the ground chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar, and white pepper until well combined.
2. Assemble the Potstickers:
Lay a few wonton wrappers on a clean surface. Place 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and run it along the edge of the wrapper. Fold into a half-moon and press firmly to seal. You can pleat the edges if you’d like for a more traditional look.
3. Cook the Potstickers:
Heat the vegetable oil in a large nonstick skillet over medium heat. Add potstickers in a single layer and cook for 2–3 minutes per side, or until golden and crisp. Optionally, add a splash of water, cover, and steam for 2 minutes to help them cook through.
4. Serve:
Serve hot with soy sauce, chili oil, or your favorite dipping sauce.
Freezing Instructions
To freeze, arrange uncooked potstickers in a single layer on a baking sheet and freeze until solid (about 2–3 hours). Then transfer them to freezer-safe bags. When ready to cook, no need to thaw—just cook straight from frozen, adding a few extra minutes of cook time.
These Sesame Chicken Potstickers are perfect for weeknight meals, dinner parties, or prepping ahead. They’re crispy, savory, and totally addictive. Be sure to make extra—you’ll be glad you did!
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