Chicken Potstickers

Chicken Potstickers

Potstickers are one of my favorite treats to make at home with the help of my husband. They may be easy to make, but they take a lot of time and love to fill each individual wrapper. I’ll let you in a little secret…I like to mix my filling up at the beginning of the week in a small bowl and then put it in the fridge covered up. Then anytime I want a few I’ll just fill them on the spot and cook them up. They make for a great lunch or afternoon snack. 

Prep Time: 35 Minutes | Cook Time: 10 Minutes | Servings: 50 (ish) Pieces

Ingredients:

  • 10 oz ground Chicken
  • 4 oz ground Pork
  • 1 Tablespoon finely chopped Ginger
  • 2 Tablespoons thinly sliced Green Onion
  • 1 Tablepoon miced Garlic
  • 1 Egg
  • 1 Tablespoon Low Sodium Soy Sauce
  • 1 Tablespoon Teriyaki Sauce
  • 50 Wonton Wrappers (1 package typically)
  • 6 Tablespoons Canola Oil
  • 1 1/4 cups of Water + a little extra 

Directions: 

In a small nonstick skillet drizzle 1 Tablespoon of Canola Oil. Then, add the Ginger, Green Onion, and Garlic to the pan and saute until fragrant- about 4 minutes. Remove pan from heat. 

In a medium size bowl combine the Chicken, Pork, Ginger, Green Onion, Garlic, Egg, Soy Sauce, and Teriyaki Sauce. Mix until well combined. 

Now it’s time to fill the wrappers! I like to use wonton wrappers. They make them in squares and circles but I prefer the squares because I think they are easier to seal the edges. But, use whatever you prefer. On a clean surface place 1 Wonton wrapper flour side down. Scoop in about a Tablespoon of filling. Next, wet the edges with water using your fingers and then fold the wrapper over-like a taco. Press the edges together with your fingers to seal the edges close. You can get really fancy here and make the edges look more traditional. However, this takes time. And I’m all about the -ish on homemade-ish so as long as my filling stays in and my edges stay sealed then I am happy. Once you’ve sealed the potstickers place them on a lightly floured surface so they don’t get moist and sticky. (I like to make my potstickers in batches of 10 and then start cooking them and then while the first batch is cooking I’ll begin filling my next batch.)

In a medium nonstick skillet drizzle 1 Tablespoon of Canola Oil and turn the heat to medium-low. Let the oil heat up for a minute or so and then add in your first batch of potstickers (you’ll see that I have 5 in my skillet but that’s because I was busy making other stuff in my medium size skillet).  Let the potstickers get lightly browned on the bottom-about 4-5 minutes. Next, slowly pour in 1/4 cup of water around the potstickers and then quickly cover the skillet with a lid. Set a timer for 6 minutes. Once the 6 minutes is up remove the lid and with a pair of tongs remove the potstickers from the skillet and set them on a plate to cool. If making more potstickers simply continue to repeat the cooking process until you have cooked all your potstickers. 

*For a quick reference, use 1 Tablespoon of Canola Oil + 1/4 cup of water for every 10 potstickers. 

Serve your potstickers with a drizzle of teriyaki sauce and enjoy with soy sauce or your other favorite dipping sauce! 

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