Chicken Potstickers
I was intrigued when I saw this easy chicken potstickers recipe in a Cooking Light magazine, because it uses leftover roasted chicken instead of ground meat. I’m always on the lookout for recipes to use up leftover chicken! I also have recipes for sesame chicken potstickers, chicken-lemongrass potstickers, or chicken & cilantro potstickers if you’d rather use ground chicken. This tasty roasted chicken potsticker recipe was fun to prepare with my kids, and paired nicely with an Asian noodle salad and roasted broccoli.
Chicken Potstickers
Dipping Sauce:
- 1 cup of soy sauce
- 2 tbsp of seasoned rice vinegar
- 2 tbsp water
- 2 tsp toasted sesame oil
- 2 tsp sugar
- 1 clove of garlic, minced
Other Dipping Sauce Options:
- Sweet chili sauce
- Spicy chili crisp
Potsticker Ingredients:
- 3 cups of boiling water
- 2 cups napa cabbage, sliced finely
- 2 cups roasted chicken breast, diced
- 2 green onions, sliced
- 1 clove of garlic, minced
- 1 tsp cornstarch
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- Sea salt and fresh cracked pepper, to taste
- Potsticker wraps
- 2 tbsp vegetable oil (for cooking), more if needed
How to Make Chicken Potstickers:
Prepare the dipping sauce by combining the soy sauce, rice vinegar, water, sesame oil, sugar, and garlic in a glass jar. Seal the jar with a lid, shake well, and set aside to allow flavors to mingle.
Prepare the potsticker filling by boiling the water in a small saucepan over high heat.
Pour the boiling water over the sliced cabbage in a colander to soften.
Place the cabbage in a food processor. Add chicken, green onions, garlic, cornstarch, soy sauce, sesame oil, sea salt, and pepper. Pulse mixer until thoroughly combined. Taste and re-season if needed.
Spread the potsticker wraps out, and scoop a small teaspoonful of filling onto the center of each wrap.
Wet the top of each potsticker wrap with a baster brush dipped in water.
Fold the potstickers in half to make a moon shape. Pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.
Cook the potstickers by heating the vegetable oil in a large skillet. Once hot, add potstickers, cooking in batches if needed, and cook until the bottoms are golden brown.
Add ½ cup of water and cover with a lid. Steam for 4 minutes.
Remove the lid and cook off any excess liquid.
Serve with a dipping sauce (or two).
Equipment
- Glass Jar with Lid
Ingredients
Dipping Sauce:
- 1 cup of soy sauce
- 2 tbsp of seasoned rice vinegar
- 2 tbsp water
- 2 tsp toasted sesame oil
- 2 tsp sugar
- 1 clove of garlic minced
Other Dipping Sauce Option:
- Sweet chili sauce
- Spicy chili crisp
Potsticker Ingredients:
- 3 cups of boiling water
- 2 cups napa cabbage sliced finely
- 2 cups roasted chicken breast diced
- 2 green onions sliced
- 1 clove of garlic minced
- 1 tsp cornstarch
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- Sea salt and fresh cracked pepper to taste
- Potsticker wraps
- 2 tbsp vegetable oil for cooking
Instructions
- Prepare the dipping sauce by combining the soy sauce, rice vinegar, water, sesame oil, sugar, and garlic in a glass jar. Seal the jar with a lid, shake well, and set aside to allow flavors to mingle.
- Prepare the potsticker filling by boiling the water in a small saucepan over high heat.
- Pour the boiling water over the sliced cabbage in a colander to soften.
- Place the cabbage in a food processor. Add chicken, green onions, garlic, cornstarch, soy sauce, sesame oil, sea salt, and pepper. Pulse mixer until thoroughly combined. Taste and re-season if needed.
- Spread the potsticker wraps out, and scoop a small teaspoonful of filling onto the center of each wrap.
- Wet the top of each potsticker wrap with a baster brush dipped in water.
- Fold the potstickers in half to make a moon shape. Pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out.
- Cook the potstickers by heating the vegetable oil in a large skillet. Once hot, add potstickers, cooking in batches if needed, and cook until the bottoms are golden brown.
- Add ½ cup of water and cover with a lid. Steam for 4 minutes.
- Remove lid and cook off any excess liquid.
- Serve with dipping sauces.
My kids love potstickers, too! They also prefer the soy dipping sauce. 🙂 My soy dipping sauce has added grated fresh ginger. You can try it to see if you will like the added flavor. 🙂
Can you freeze these?
wow, these look delicious!! i would love these.
Ohhh these look wonderful! You have such great lighting in your kitchen, I wish mine was like that. Makes for fabulous photos!
Oh no, you’ve really done it this time! You have no idea how much I love potstickers! Since we lived in Asia for so long, I never really had to make them and have never tried. I really would love to though, I’m sure I will HAVE to try this when I get two seconds! They look so tasty girl!
Holly,
I am sure you can freeze them (we just never have leftovers). I would freeze them on a baking sheet first and then throw them in a freezer bag once they are frozen.
Wow superb.
Looks so delicious.
I just want to pick them up and eat it.
Potstickers have been our list for awhile. We really do need to make them. Yours look fab!!
I made potstickers a couple times – they are so much tastier than the store bought ones. Maybe I’ll drag that package of wonton wrappers from the freezer and make them.
I’ve never seen potsticker wrappers at our store, but I will be on the lookout now! These look great!
I absolutely, positively adore potstickers. Your step by step photos and instructions are so helpful, and how great that your kids participated in making them! The color on yours is just perfect, and I like both of the sauces you served with them! It’s almost 8:00 am, and I’m craving potstickers for breakfast! YUM!
Wow, these look delicious. I make a different version of these but I am so making these next time. They look beautiful!!!!! Here is mine if you’re interested and you can use chicken instead of course.
http://stephscafe.blogspot.com/2008/05/oriential-pork-wrappers.html
Pam you have outdone yourself on this one, beautiful photos and they look amazing!
Pam, you make it look so easy! They look delicious!
Pam these look so yummy and easy! Great post and recipe.. thanks for sharing!!
These look really good. I’ve never made pot stickers before, but I think I need to.
Pam’s potstickers… that has quite a good ring to it, doesn’t it?
I like the dipping sauces, I can tell your kids were super happy. I would be 🙂
This looks easy and soooo yummy. I have enjoyed exploring your blog. Thank you for sharing.
Oh wow! Those look really cool! I’d love to try those.
Those step by step photos are beautiful! It’s refreshing to see a recipe for chicken potstickers, as I don’t eat pork potstickers. Thanks!
It’s great that your kids can help! These look like they were fun for them!
Oh I love potstickers! These look better than any that I have had at restaurants! Yum-E!
Yummo…We totally love pot stickers in our house.
Gosh, I haven’t made these in a while! I always seem to use ground pork but I like the idea of using the leftover chicken. Hmmm…
These look wonderful! And I have some wraps in the freezer waiting to be used.
WOW, you did a fab job!!!! My husband loves Gyoza.. I like all sorts, veggie, pork, chicken but my favorite was spinach (the skin)with lamp… oh just savory.
Golly gosh, Pam they look fab, I love pot stickers. I’ve never seen pot sticker wraps in my local store, mind you we don’t get much of anything in the back of beyond.
This photo just jumped out at me on Foodgawker…..I am going on a short vacation and I am taking this recipe with……maybe I can make this one night!!!!
Yum, yum, yum, I LOVE potstickers! I have to try these!
These look great! I’d love to see your recipe for the chili dipping sauce; I usually make one with soy, but sometimes I want more spice.
Potstickers eh? I’ve spent hours in the kitchen with my better half’s mother making a pork version of these dumplings, so tasty, but I can never resist frying them 🙂
Will have to try the chicken variety, and call them ‘potstickers’ from now on 😀
These look delicious. I know that my family would really enjoy them.
These look great – and easy enough to make thanks to your instructions!
I have been looking and looking for a yummy potsticker recipe, and it looks like I finally found one! Thank you!
I saw these on Pinterest and HAD to come take a look. Why didnt I find your site back in January when I had my Chinese New Year party. These would have been perfect. Looks like I need to have another party 🙂 these look soo yummalicious.
I was just wondering where/ do you make your sweet chili sauce. Thanks for your help!
did you make the sweet chili sauce? or did you buy it, if so where and where ? thanks. x
I did not make it. You can buy it in most grocery stores, including Trader Joe’s. It’s in the Asian food section. I hope this helps.
Cheers,
Pam
Added cream cheese to chicken mix.. yummm
If you did freeze them {I’d like to!} how would you re-heat them? Oven? Stove?
Thanks so much! Also. Where do you get your pot sticker wraps?
I just tried these and they’re a little dry. Wondering what I can do to make them more moist inside? Maybe adding cream cheese like Ruth said? Hmm..
Thanks for the idea!
I bet the cream cheese would make them moist and flavorful!
I made these last night with leftover smoked pork, they were awesome! I did add some fresh grated ginger and my whole family ate all 50 of them in one night. Great recipe. Thanks for posting.