Pack big flavor into bite-sized dumplings with a family favorite recipe for Easy Chicken Potstickers with Soy Dipping Sauce.
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.
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.
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.
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!
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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.
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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.
The best potstickers we’ve ever had!!!
Woohoo! I’m so happy to read this, Jeanette!
I just made this yummy sauce and gave reference from my ig @thesassypescatarian. Def making this again. Thank you.
Awesome! I’m so thrilled you enjoyed the recipe, Chandra!
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+!
I’m so glad you enjoyed the potstickers and dipping sauce recipes, Nicholas!
Made it with lamb mince because that was all that was left at the butcher’s. AMAZING. Perfectly balanced and seasoned. Will try with beef, chicken and prawns!
Excellent! I’m so glad you enjoyed the recipe, Nikita!
Used your recipe for dipping sauce. Very good. I will have to try making homemade pot stickers next time.
Thank you.
You are so welcome, Linda! I’m thrilled you enjoyed the soy dipping sauce!
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!!! ❤️
I’m thrilled you enjoyed the recipe, Dory!
Do you have a recipe for the dough ?
Hi Frances – I don’t have a homemade gyoza wrapper recipe to share, as I just use the store-bought variety.
Can I add chopped cashew nuts to the wonton mixture? If yes, should I cook them with the ground chicken or add them raw?
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. :)
We loved it! Fast and easy!
I’m so thrilled to read this!
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.
Yes! The meat will cook through as the potstickers steam, pre-cooking it just leads to a dry, overdone and crumbly mess.
do you have recipe for pork potstikers?? THANK-YOU
Hi Marie – Yes! Here’s the link to my Pork Potstickers with Citrus-Soy Dipping Sauce recipe: https://www.justataste.com/pork-potstickers-citrus-soy-dipping-sauce-recipe/
About how much vegetable oil should be in the pan? Enough to cover the dumplings completely or just enough like you would put in to cook meat?
Hi Heather! Just enough to coat the pan (about 2 Tablespoons).
This recipe was amazing!
I’m so glad you enjoyed the potstickers, Sandy!
Ready to steam the dumplings. Could not find round wrappers at my store so I got wonton wrappers. Could you tell me about how long to steam them? I have a bamboo steamer. TIA
Hi Carole! Totally depends on how much filling and the thickness of the wrappers!
Can these be steamed? I have a bamboo steam basket ready to use, hopefully.
Definitely! They would work great being steamed.
My son and I made these a week ago and I’m making them again for my husband tonight. They are amazing!
I’m thrilled to hear you’ve been enjoying the recipe, Mindy!
Made them again tonight. So yummy and easy and pretty quick too. Thank you
Thrilled you’re enjoying the recipe!
Had these for dinner last night with Szechwan green beans. Delicious! Thank you.
Thrilled you enjoyed the recipe!
Yummy
I don’t need to make so many do I still use the same amount of ingredients to make about 20?
Hi there, Marian! I’ve never scaled down this recipe so I’m not sure.
can you put these in a bamboo steaming basket and then brown up in a skillet?
That might work!
Can these be frozen before cooking? Would I need to thaw them before cooking?
I’ve never tried that, Rena, but it should work! I don’t think you’d need to thaw them, but you may have to cook them slightly longer.
These are GREAT! Thanks so much for a delicious…and easy…recipe! :)
So glad you enjoyed the recipe, Kara! :)
I was wondering what brand did you use for the wrap?
Hi Elizabeth! Any brand of round wonton wrappers will work great :)
Can these be baked?
Hi Kendra! I haven’t tried baking these so I can’t say what the temperature or the time would be. Let me know if you give it a shot!
Thanks so much for the Pot Sticker + Sauce Recipes. My computer is on the fritz(partially) and won’t bring up my usual recipe, but it would do a search; thus I found yours. I had perfected my recipe to MY taste over the years, but found yours to be quite satisfactory!
Again, thanks very much. You helped me satisfy a major crave after 2 days of being without electricity! (Chicken was still frozen solid in freezer, thank goodness.)
Glad you enjoyed the recipe, Ida!
I did add 1/3 cup purple cabbage as well, because I do like having the crunch of that cabbage in my potsticker. Didn’t change the recipe at all and I thought was an awesome addition. I always get nervous cooking meat, and I got nervous and browned the chicken ahead of time which made them extremely dry. Lesson learned!
The sauce was perfect! So good! All in all a fantastic easy recipe! A++
Awesome! So glad you enjoyed the recipe, AJ!
Can’t wait to try this. I am using left over oven roasted chicken, finely chopped instead of ground chicken or turkey. Just happen to have that on hand.
So just a few minutes of cooking will adequately cook the ground chicken/turkey in the potstickers?
Yes! You only add a very small amount of mixture to each potsticker so it cooks in minutes.
LOOOOVEEEE me some pot stickers! These sound right up my alley, Mm Mmm!
Thanks so much, Lauren!
Hi great idea. I love the DIY style of cooking. That is what I am all about.
Just to let you know, I clicked on the get the recipe link in the email and it didn’t work.
Thank you, Ben! My apologies. We had a technical glitch on the last RSS email but everything is working now.