0 from 12 votes
Ginger Chicken Potstickers
A delicious recipe for Ginger Chicken Potstickers! These potstickers can be pan-fried, steamed or even simmered in a soup! Make a double batch to freezer a bunch for another time!
Servings: 8
Calories: 182 kcal
Course:
Appetizer , Lunch , Dinner
Cuisine:
Asian
Ingredients
filling
- 1 tablespoon sesame oil
- 1 shallot, minced
- 2 baby bok choy, stemmed and diced
- 1 pound ground chicken
- 2 teaspoons grated ginger
- 1 garlic clove
- 1 green onion, thinly sliced
- salt and pepper to taste
assembly
- 1 large egg, beaten
- 2 packs round wonton wrappers
- 3 tablespoons vegetable oil, divided
Instructions
- Pour sesame oil into a pan and place over medium heat. Add shallots and bok choy and saute for 3 to 4 minutes. Lightly season with salt and pepper and remove from heat to cool.
- In a large mixing bowl, combine ground chicken, ginger, garlic, green onion and cooled bok choy mixture. Season mixture well with salt and pepper and mix together until everything I evenly combined.
- In a small bowl combine egg and 1 tablespoon water. Whisk together.
- Brush the edge of a wonton wrapper with egg wash and fill the center with 1 ½ tablespoons filling.
- Fold potsticker in half, making sure to get rid of any air pockets before completely sealing. You should be left with a half circle. Transfer to a clean plate, resting sealed side up.
- Repeat steps 4 and 5 until all filling and wrappers have been used.
- Pour 1 tablespoon oil into a large skillet over medium-high heat and swirl skillet to cover entire bottom with oil.
- Add about ⅓ of the potstickers to the skillet, seam side up and about ½ inch apart, and sear for 2 to 3 minutes.
- Pour ¼ cup water into the side of the skillet and quickly cover the skillet with a lid for about 3 to 4 minutes or until steam dissipates and potstickers have cooked though completely.
- Repeat steps 7 through 9 until all potstickers have been cooked through. Serve with a side of soy sauce for dipping.
Cup of Yum
Notes
- Makes 40 Potstickers
- To Freeze: Place all wrapped, pre-cooked potstickers onto a parchment lined baking sheet, making sure potstickers don't touch one another. Place baking sheet in freezer and freeze until all potstickers are completely frozen, at least 2 hours. Once frozen, transfer potstickers into a resealable bag, seal and keep in freezer until ready to use. potstickers can be frozen for up to 3 months. When ready to use, potstickers can be boiled or steamed straight from the freezer, no thawing required.
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
6g
(2%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Cholesterol
69mg
(23%)
Sodium
181mg
(8%)
Potassium
843mg
(24%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
9427IU
(189%)
Vitamin C
95mg
(106%)
Calcium
227mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 69mg | 23% |
| Sodium | 181mg | 8% |
| Potassium | 843mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 9427IU | 189% |
| Vitamin C | 95mg | 106% |
| Calcium | 227mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.