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Chicken Potstickers

Chicken Pot Stickers This is a fun and tasty recipe I found in a Cooking Light magazine. The recipe uses leftover roasted chicken breast but you can also use uncooked ground pork or ground chicken too. I have always been intimidated by cooking Asian food but I have finally gotten this recipe down. It’s fun to make and the kids have a lot of fun helping. My dipping sauce of choice is a sweet chili sauce but it’s too spicy for the kids so I make a soy dipping sauce too. I usually serve it with an Asian Noodle Salad and fresh steamed broccoli. It’s a delicious and healthy meal that my kids really enjoy – especially my daughter.

How to Make Chicken Potstickers:

Dipping Sauce Ingredients:

  • 1 cup of soy sauce
  • 2 tbsp of seasoned rice vinegar
  • 2 tsp sesame oil
  • 2 tsp sugar
  • 1 clove of garlic, minced
  • 2 tbsp water

Chicken Pot Stickers

Combine all ingredients together & whisk well; set aside to allow flavors to mingle.

Potsticker Ingredients:

  • 3 cups of boiling water
  • 2 cups napa cabbage, sliced finely
  • 2 cups roasted chicken breast, diced
  • 2 green onions, diced
  • 1 clove of garlic, minced
  • 1 tsp corn starch
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Sea salt and fresh cracked pepper to taste
  • Potsticker wraps
  • 1 tbsp olive oil (for cooking)

Chicken Pot Stickers

Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put it into the mixer. Add chicken, green onions, garlic, corn starch, soy sauce, sesame oil, sea salt, and pepper. Pulse mixer until thoroughly combined (it’s not pretty but it tastes good). Taste and re-season if needed.

Chicken Pot StickersSpread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each potsticker wrap with a baster brush dipped in water.

Chicken Pot StickersFold the potsticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Chicken Pot StickersHeat 1 tablespoon of olive oil in a pan. Once hot, add 12 potstickers and cook until the bottoms are golden brown.

Add 1/2 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of the potstickers.

Remove from heat and serve with a dipping sauce (or two).

Chicken Pot StickersClick here for a printable version of this recipe

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  1. 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. 🙂

  2. Ohhh these look wonderful! You have such great lighting in your kitchen, I wish mine was like that. Makes for fabulous photos!

  3. 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!

  4. 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.

  5. 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.

  6. 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!

  7. 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 🙂

  8. 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!

  9. 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…

  10. 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.

  11. 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.

  12. 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!!!!

  13. 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.

  14. 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 😀

  15. 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.

    1. 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.


  16. 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?

  17. 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!

  18. 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.