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Sesame Chicken Potstickers

Sesame Chicken Potstickers

My son loves Asian food, so I decided to surprise him last night by making these sesame chicken potstickers inspired by a recipe I found on Damn Delicious and the vegetable ramen stir fry for dinner. He loved these potstickers and so did the rest of us. I REALLY loved them too and wished I had made a double batch. Next time!

Sesame Chicken Potstickers

How to Make Sesame Chicken Potstickers

Make the potsticker dipping sauce; set aside for flavors to mingle. Click here for the recipe.

Add ground chicken, mushrooms, green onions, garlic, sesame oil, soy sauce, rice vinegar, fresh ginger, and white pepper to a food processor. Pulse mixer until thoroughly combined.

Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each potsticker wrap with a baster brush dipped in water.

Sesame Chicken Potstickers

Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Sesame Chicken Potstickers

Heat 1/2 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are golden brown. Add 1/4 cup of water and cover with a lid. Steam for 2-3 minutes; remove from pan to a serving tray. Repeat with the remainder of potstickers and oils. Remove from heat and serve immediately with the dipping sauce. Enjoy!

Sesame Chicken Potstickers

 

Sesame Chicken Potstickers

 

Yield: 40 potstickers

Total Time: 60 minutes +/-

Ingredients:

1 pound ground chicken
4 oz shiitake mushroom caps, stems removed, sliced
2 green onions, sliced
2 cloves of garlic, minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp fresh ginger, grated
1 tsp rice vinegar
1/4 tsp white pepper
40 round potsticker (gyoza) wrappers
1 tbsp vegetable oil, divided
2 tsp sesame oil, divided

Directions:

Make the potsticker dipping sauce; set aside for flavors to mingle. Click here for the recipe.

Add ground chicken, mushrooms, green onions, garlic, sesame oil, soy sauce, rice vinegar, fresh ginger, and white pepper to a food processor. Pulse mixer until thoroughly combined.

Spread out the potsticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water.

Fold the potsticker to make a moon shape and pinch shut with 4 to 5 pleats along the side. Really make sure they are sealed, so the filling doesn’t fall out.

Heat 1/2 tablespoon of vegetable oil and 1 teaspoon of sesame oil in a large nonstick pan. Once hot, add the potstickers and cook until the bottoms are golden brown. Add 1/4 cup of water and cover with a lid. Steam for 2-3 minutes; remove from pan to a serving tray. Repeat with the remainder of potstickers and oils. Remove from heat and serve immediately with the dipping sauce.

Recipe and photos by For the Love of Cooking.net

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4 Comments

  1. I forgot how much I like potstickers. I will definitely have to make them with your great recipe.

  2. not only have i never made pot stickers, i’ve never even eaten them! i’m very slowly getting into asian cuisines. 🙂