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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

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.
4.76 from 25 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
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 1/4 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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