Sesame Chicken Potstickers
My son loves Asian food, so I decided to surprise him last night by making these sesame chicken potstickers inspired by a recipe I found on Damn Delicious and the vegetable ramen stir fry for dinner. He loved these potstickers and so did the rest of us. I REALLY loved them too and wished I had made a double batch. Next time!
Sesame Chicken Potstickers
Ingredients:
- 1 pound ground chicken
- 4 oz shiitake mushroom caps, stems removed, sliced
- 2 green onions, sliced
- 2 cloves of garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1 tsp rice vinegar
- 1/4 tsp white pepper
- 40-round potsticker (gyoza) wrappers
- 1 tbsp vegetable oil, divided
- 2 tsp sesame oil, divided
Sauces:
How to Make Sesame Chicken Potstickers
Make the potsticker dipping sauce and sweet chili sauce; set aside to allow the flavors some time to mingle.
Add ground chicken, mushrooms, green onions, garlic, sesame oil, soy sauce, rice vinegar, fresh ginger, and white pepper to a food processor. Pulse the mixer until thoroughly combined.
Separate the potsticker wraps and scoop a small teaspoon of the filling onto the center of each wrap. Wet the top of each potsticker wrap with water.
Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Make sure they are sealed, so the filling doesn’t fall out.
Heat 1/2 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are golden brown.
Add 1/4 cup of water and cover with a lid. Steam for 2-3 minutes; remove from pan to a serving tray. Repeat with the remainder of the potstickers and oils.
Remove from heat and serve immediately with potsticker dipping sauce and sweet chili sauce. Enjoy!
Equipment
Ingredients
Potstickers:
- 1 lb ground chicken
- 4 oz shiitake mushroom caps stems removed, sliced
- 2 green onions sliced
- 2 cloves of garlic minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp fresh ginger grated
- 1 tsp rice vinegar
- ¼ tsp white pepper
- 40- round potsticker gyoza wrappers
- 1 tbsp vegetable oil divided
- 2 tsp sesame oil divided
Sauces:
- Potsticker dipping sauce (recipe link up above)
- Sweet chili sauce (recipe link up above)
Instructions
- Make the potsticker dipping sauce and the sweet chili sauce; set aside to allow the flavors some time to mingle. Click the links above for the recipes.
- Make the filling by adding ground chicken, mushrooms, green onions, garlic, sesame oil, soy sauce, rice vinegar, fresh ginger, and white pepper to a food processor. Pulse the mixer until thoroughly combined.
- Prepare the potstickers by separating the potsticker wraps out on a table. Scoop a small teaspoon of the filling on the center of each wrap. Wet the top of each potsticker wrap with water.
- Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Make sure they are sealed, so the filling doesn't fall out.
- Heat 1/2 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are golden brown.
- Add 1/4 cup of water and cover with a lid. Steam for 2-3 minutes; remove from pan to a serving tray. Repeat with the remainder of the potstickers and oils.
- Remove from heat and serve immediately with potsticker dipping sauce and sweet chili sauce. Enjoy!
I forgot how much I like potstickers. I will definitely have to make them with your great recipe.
They look so pretty Pam
They look so delicious!
not only have i never made pot stickers, i’ve never even eaten them! i’m very slowly getting into asian cuisines. 🙂