Easy Chicken Potstickers with Soy Dipping Sauce

from 25 votes

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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Easy Chicken Potstickers with Soy Dipping Sauce

Skip the takeout in favor of a 30-minute recipe for easy chicken potstickers paired with homemade soy dipping sauce.
Author: Kelly Senyei
4.76 from 25 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 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 25 potstickers


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


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!


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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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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4.76 from 25 votes (1 rating without comment)

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  1. Why don’t u make it easier to print your recipes.
    Some look great but I want a printed out recipes.
    I have food allergies. most I will not be able to use, but there are a few that I think would be great, but it’s just too hard to get copies for the ones that I think I could be able to use.

    1. Hi Terri – There’s a print button on every recipe that’s within the recipe card. Please let me know if you can’t find it.

  2. Hi any idea where i can buy wonton wrappers in the UK please would love to make these really enjoying the recipes thank you

    1. Hi, Sue! I’m so sorry I don’t know where to source them in the UK but let me know if you find them!

  3. 5 stars
    These have been my go-to homemade showstoppers for YEARS now! I usually make a huge batch to freeze about once every 3 months! This is an amazing recipe and I highly recommend it for anyone who loves dumplings/potstickers!

  4. In the notes, you say it’s okay to sub with ground turkey…. I’m assuming ground pork would work, as well? Thank you.

  5. 5 stars
    I did make this recipe and it was delicious and easy to make. Going to make a batch to keep in the freezer for a quick or late night meal.

  6. 5 stars
    I served them with a stir fry of vegetables I had …onion,garlic,red chilli – long and only half, ginger, carrots,beans,red and green capsicum, baby spinach and cheese cabbage and a bit of oyster sauce. The guests were very impressed.
    Thank you

  7. 5 stars
    The recipe is amazing!! Especially the sauce! The only thing I did differently was add hot chili oil to the sauce and filling, but it was because I LOVE spicy food!

    1. 5 stars
      I only used the dipping sauce recipe because I had frozen potstickers. The sauce was tasted great!

  8. 5 stars
    It just felt like a Chinese night. Checked out this recipe and decided to go for it.

    ( Note: when you check your pantry, don’t forget to check for freshness. I saw that I already had soy sauce and sesame oil, only to find out later that they were both going rancid. )

    The dumplings were great. My family prefers them steamed, so that’s how I prepared them. The sauce was also great. I served them as an appetizer before the main course of sweet & sour chicken & fried rice.

  9. It was perfect. I made the sauce. Had some frozen chicken wontons in freezer. You really did it Kelli. My hubby loved it.

  10. 5 stars
    This Dipping sauce recipe is awesome. Everyone that has tried it loves ❤️ It and want the recipe. Best dipping sauce I’ve ever had. Only thing I change is apple cider vinegar and alittle more sesame seed oil! Thank you Kelly for great recipe ! Perfecto

  11. 2 stars
    This potsticker sauce was off. I had to toss it and find another recipe. The vinegar/soy balance was not right and I ended up with a butter, pungent taste.

    1. 5 stars

      Maybe check to make sure your ingredients are fresh. My first try on the sauce resulted in a very bad batch. It tasted awful. But it looked good and it smelled ok. So then I tasted the soy on it’s own and it was definitely not fresh. And then I tried the sesame oil on it’s own and also found that it had gone quite rancid. It was really bad.

      Second try with good ingredients was spot on. I used regular soy sauce though, (not low sodium), so as far as taste, that might also make a difference to your liking.

  12. Hi! I made your greek yoghurt banana bread for Saturday breakfast, and it turned out so wonderful, moist, full of flavours. I am looking forward to trying your other recipes too.
    Love from Pakistan.

  13. 5 stars
    I just made this yummy sauce and gave reference from my ig @thesassypescatarian. Def making this again. Thank you.

  14. 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+!

    1. 5 stars
      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!

  15. 5 stars
    Used your recipe for dipping sauce. Very good. I will have to try making homemade pot stickers next time.
    Thank you.

  16. 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.

  17. 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. :)

  18. 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.

    2. Going to try this recipe tomorrow! Two questions!

      1. Do you think if I make a double batch I could freeze half of them (uncooked would be better I imagine) and then thaw and sear/steam next week?

      2. I’m buying whole chickens this week, and dont own a meat grinder. Do you think the chicken would still cook okay if I finely chopped it and/or tried putting it through my food processor?

      1. Hi Laeken! I’ve never tried freezing them, but it should work! I don’t think you’d need to thaw them, but you may have to cook them slightly longer. And I can’t say with certainty that the chicken will cook through as I’ve only ever made this recipe using ground chicken.

      2. 5 stars
        I only had chicken breast fillets and put through the food processor to make a minced/ground chicken and it worked perfect. In any recipe that calls for minced/ground chicken I always do it this way

  19. 5 stars
    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?

  20. 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

    1. 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.

    1. 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!

  21. 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.)

  22. 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++

  23. 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.

  24. 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.

    1. Thank you, Ben! My apologies. We had a technical glitch on the last RSS email but everything is working now.