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Thai Style Chicken Pot Stickers

Delicious Thai style chicken pot stickers are easy to make and freeze well. Ginger, Thai basil and garlic add extra flavors.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 40 pieces
Calories: 30 kcal
Course: Appetizer
Cuisine: Thai

Ingredients

Pot Stickers Ingredients
  • 40 wonton wrappers round
  • 1 ½ cups chicken cooked, minced
  • ¼ cup celery chopped fine
  • 3 stalks green onion chopped fine
  • ¼ cup carrots chopped fine
  • 2 tsp soy sauce
  • 1 tsp black pepper fresh ground
  • 2 cloves garlic minced
  • 1 Tbsp ginger fresh, grated
  • 1 Tbsp Thai basil chopped
  • oil for frying
Dipping Sauce Ingredients
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 1 tsp sesame seeds
  • 1 tsp brown sugar
  • 2 tsp ginger fresh grated
  • 1 clove garlic minced
  • chopped green onion for garnish

Instructions

    Cup of Yum
  1. In a large bowl mix together all of the pot sticker ingredients until they are well combined.
  2. To assemble, place a tablespoon of filling in the center of each wrapper and using your finger moisten the edges with water. Bring the edges together as to form a half circle. Pinch the middle. You will make a total of three pleats on each side. To do this, starting from the middle out, make a pleat and bring in towards the center.
  3. As you work, set your pot stickers on a surface covered with parchment or aluminum foil.
  4. Next, heat vegetable oil in a non-stick skillet, and lay the pot stickers in a single layer and cook for about 3-4 minutes or until the bottom is crisp. Add in about ⅓ cup of water. Cover and cook for about 5 minutes to allow them to steam then remove the lid. Allow the water to evaporate and transfer to a serving platter.
  5. Repeat the process each time wiping the pan with paper towel to remove any excess water.
  6. To make the dipping sauce place all ingredients in a bowl and whisk together.
  7. Serve with dipping sauce.

Notes

  • Yes, you can make them and keep them in the refrigerator for 2 days before you cook and serve them. Place them in a large contain and space them so they do no touch and stick together. Put laters of wax paper or parchment between them.
  • Yes, freeze them on a parchment lined baking sheet and do not allow them to touch. They will be firm and frozen in about 2 hours. Place them in sealed freezer bags for up to 3 months.
  • Take them out of the freezer and place on a baking sheet and allow them to thaw for 20 minutes. If any ice crystals melt off, pat them dry before cooking.
  • If you microwave them they will not have a nice crispy bottom. If that is acceptable for you then go with the microwave. You can place them in a pan on medium heat to keep them crisp and heat them until warm in the center. Air frying is really good option also. Place them in the air fryer and heat 2-3 minutes at 350°F until the center is warm.
  • Most grocery stores or Asian markets will sell them in the refrigerator case. They are also called wonton wrappers, dumpling skins or gyoza wrappers. Any of these are fine. I like to use round wrapper but the most common seem to be the square ones. You can get creative folding the square wrappers to make your pot stickers. Alternatively you can use a round cookie cutter to make them into circles before filling and folding.

Nutrition Information

Calories 30kcal (2%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 0.5g (1%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Trans Fat 0.002g Cholesterol 2mg (1%) Sodium 143mg (6%) Potassium 24mg (1%) Fiber 0.2g (1%) Sugar 0.2g (0%) Vitamin A 152IU (3%) Vitamin C 0.4mg (0%) Calcium 7mg (1%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 40pieces

Amount Per Serving

Calories 30

% Daily Value*

Calories 30kcal 2%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 0.5g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.1g 1%
Monounsaturated Fat 0.2g 1%
Trans Fat 0.002g 0%
Cholesterol 2mg 1%
Sodium 143mg 6%
Potassium 24mg 1%
Fiber 0.2g 1%
Sugar 0.2g 0%
Vitamin A 152IU 3%
Vitamin C 0.4mg 0%
Calcium 7mg 1%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.