5 from 63 votes
Garlic Ginger Chicken Potstickers
Garlic Ginger Chicken Potstickers combine a ground chicken filling with shiitake mushrooms, fresh herbs, and Asian seasonings wrapped in wonton dough. Pan-frying and steaming create a crisp bottom and tender steamed top, resulting in flavorful dumplings with a balanced texture.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
36
potstickers
Course:
Appetizer
Cuisine:
Asian
Ingredients
- 1 pound chicken breast ground
- ¾ cup shiitake mushroom diced
- ¼ cup cilantro fresh, chopped leaves
- 3 green onions thinly sliced
- 3 cloves garlic minced
- 2 tablespoons soy sauce reduced sodium
- 1 tablespoon sesame oil toasted
- 1 tablespoon ginger freshly grated
- 1 tablespoon rice wine vinegar seasoned
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon red pepper flakes crushed
- 36 wonton wrappers 4 1/2-inch round
- ¼ cup vegetable oil divided
Instructions
- In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
- Serve immediately.
Cup of Yum
Notes
- The filling does not need to be cooked before wrapping the potstickers.
- To freeze, arrange uncooked potstickers in a single layer on a baking sheet overnight, then transfer them to freezer bags.