Pack big flavor into bite-sized dumplings with a family favorite recipe for Easy Chicken Potstickers with Soy Dipping Sauce.

Plate containing easy chicken potstickers next to small bowl with soy dipping sauce and chopsticks next to small bowls with chopped scallions and red pepper flakes

When it comes to my all-time favorite foods, I have two very distinctive answers: On the sweet front, it has been (and will always be) glazed doughnuts. Newly emergent on the savory front is dumplings in every way, shape and form, from Spicy Chicken Wontons to Easy Chicken Potstickers and every doughy option in between.

Ground chicken and sliced scallions in clear bowl

I’m a huge fan of DIY’ing my favorite takeout dishes, from 30-Minute Mongolian Beef and Pineapple Chicken Fried Rice to Easy Pad Thai with Chicken and Baked Orange Chicken Meatballs.

Ground chicken mixture atop wonton wrappers on wood cutting board

It’s hard to beat some quality takeout-inspired fare, especially when you’re whipping it up fresh in your own kitchen. And now we can add crispy pan-fried potstickers to the lineup.

Pleated potstickers ready for frying

These flavor-packed dumplings feature a mix of ground chicken, garlic, ginger and scallions all tucked inside a wonton wrapper. Pan-fry the pockets until crispy then dip and dunk them in homemade soy dipping sauce that’s savory, sweet and features a touch of (optional) heat. They are the ultimate start to your takeout-fakeout feast!

The best 30-minute recipe for easy chicken potstickers with quick-fix soy dipping sauce

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Appetizer

Easy Chicken Potstickers with Soy Dipping Sauce

Skip the Chinese takeout in favor of a 30-minute recipe for easy chicken potstickers paired with homemade soy dipping sauce.
5 from 11 votes
Plate containing easy chicken potstickers next to small bowl with soy dipping sauce and chopsticks next to small bowls with chopped scallions and red pepper flakes
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Servings 25 potstickers

Ingredients 

For the dipping sauce:

  • 1/2 cup low sodium soy sauce
  • 1 teaspoon seasoned rice wine vinegar
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon sugar
  • 1 Tablespoon sliced scallions
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sesame seeds

For the potstickers:

  • 1 pound ground chicken (See Kelly’s Notes)
  • 1/4 cup sliced scallions, green and white parts
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 Tablespoon low sodium soy sauce
  • 1 teaspoon sesame oil
  • 25 round wonton wrappers
  • Vegetable oil, for pan-frying

Instructions 

Make the dipping sauce:

  • In a medium bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, sugar, scallions, red pepper flakes and sesame seeds. Set the sauce aside. 

Make the potstickers:

  • In a medium bowl, stir together the ground chicken, scallions, garlic, ginger, soy sauce and sesame oil until well combined.
  • To assemble the potstickers, arrange the wonton wrappers on a work surface and fill a small bowl with water. Spoon about 2 teaspoons of the chicken mixture into the center of each wrapper. Dip your finger in the water then run it around the edges of each wonton wrapper. Fold the wrappers in half and pinch pleats along the top. Press the bottoms of the potstickers to create flat bottoms.
  • Add 2 tablespoons vegetable oil to a large sauté pan set over medium-high heat. Swirl the oil to coat the bottom of the pan, then add a portion of the potstickers in a single layer and sear the bottoms until they are golden brown and crunchy.
  • Once the potstickers are browned on the bottom, add ¼ cup water to the pan and cover it immediately to steam the potstickers until the chicken is cooked through, about 5 minutes.
  • Remove the lid and continue cooking while swirling the potstickers in the pan until all of the water has evaporated.
  • Transfer the potstickers to a paper towel-lined plate then repeat the searing and steaming process with the remaining potstickers.

Kelly’s Notes:

  • Ground chicken can sometimes be tricky to find, but ground turkey is a great substitute and often more readily available at most grocery stores. 
  • The filling does not need to be cooked prior to being sealed in the wonton wrappers. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 56kcal, Carbohydrates: 6g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 16mg, Sodium: 246mg, Potassium: 113mg, Fiber: 1g, Sugar: 1g, Vitamin A: 24IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

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Comments

  1. 5 stars
    I just made this yummy sauce and gave reference from my ig @thesassypescatarian. Def making this again. Thank you.

  2. 5 stars
    We loved these! so much better than a frozen version and not too difficult to make. The potstickers ere full of flavor and the sweet/salty dipping sauce made it A+!

  3. 5 stars
    Used your recipe for dipping sauce. Very good. I will have to try making homemade pot stickers next time.
    Thank you.

  4. 5 stars
    I SO love your receipt!!! I had lost the receipt! then I found your web site!!!! I like turkey or mild sausage. My future daughter n law is from China and has taught me a lot of Chinese receipts & Tia receipts!! I so love wasabi!!! ❤️

    1. Hi Frances – I don’t have a homemade gyoza wrapper recipe to share, as I just use the store-bought variety.

  5. 5 stars
    Can I add chopped cashew nuts to the wonton mixture? If yes, should I cook them with the ground chicken or add them raw?

    1. Hi Dana! The chicken mixture doesn’t get cooked prior to assembling the potstickers. The meat cooks as the potstickers steam, and pre-cooking it just leads to a dry, overdone and crumbly mess. :)

  6. Hi so i was just wondering would these cook enough. they only stay in the pan for 5-10 min im just worried that the meat won’t be cooked enough.

    1. Yes! The meat will cook through as the potstickers steam, pre-cooking it just leads to a dry, overdone and crumbly mess.

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