Few dishes are as satisfying to make—and eat—as homemade potstickers. These Sesame Chicken Potstickers are a delicious mix of juicy chicken, aromatic mushrooms, ginger, garlic, and sesame, wrapped in a golden, crispy shell. Whether you’re whipping them up for a quick weeknight dinner or stocking your freezer for later, this recipe brings Chinese takeout magic right into your kitchen.
They’re simple enough for beginners and flexible enough for creative cooks to experiment with. Plus, they freeze beautifully—perfect for busy nights when you want something comforting and flavor-packed.
Why You’ll Love These Sesame Chicken Potstickers
- Freezer-friendly – Make a big batch now, enjoy later.
- Pantry-friendly – Uses common ingredients found in most kitchens.
- Deeply flavorful – The soy-sesame-ginger combination is rich and satisfying.
- Fun to make – A great activity for family cooking or entertaining.
Ingredients (Serves 6)
- 1 pound ground chicken
- 3 ounces shiitake mushrooms, finely diced
- 2 cloves garlic, pressed or minced
- 2 green onions, thinly sliced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon rice vinegar
- ¼ teaspoon white pepper
- 36 wonton wrappers
- 2 tablespoons vegetable oil
Instructions
1. Make the Filling
In a large mixing bowl, combine ground chicken, shiitake mushrooms, garlic, green onions, soy sauce, sesame oil, grated ginger, rice vinegar, and white pepper. Mix well until all ingredients are evenly incorporated.
Pro Tip: For the most flavorful filling, let it chill in the fridge for 30 minutes before assembling.
2. Assemble the Potstickers
Lay wonton wrappers on a clean, dry surface. Spoon about 1 tablespoon of the chicken mixture into the center of each wrapper. Use your finger to lightly wet the edges of the wrapper with water. Fold over into a half-moon shape and pinch the edges tightly to seal.
Optional: Pleat the edges for a traditional look.
3. Cook the Potstickers
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add potstickers in a single layer, making sure they don’t touch. Fry for 2–3 minutes until the bottoms are golden brown.
Add about ¼ cup of water to the skillet and immediately cover with a lid. Let steam for 4–5 minutes or until the water evaporates and the potstickers are cooked through. Remove the lid and let them crisp for another 1–2 minutes. Repeat in batches if necessary.
4. Serve Hot
Serve immediately with soy sauce, chili oil, or your favorite dipping sauce.
Make Ahead & Freezing Tips
These potstickers are freezer heroes. Here’s how to prep a batch for later:
- Freeze Before Cooking: Arrange assembled potstickers on a baking sheet in a single layer. Freeze until solid (about 1 hour), then transfer to a zip-top bag.
- Cook from Frozen: No need to thaw—just add a few extra minutes to the steaming time.
Flavor Variations
- Add Veggies: Finely chopped cabbage or grated carrots add crunch and color.
- Switch Proteins: Try ground pork, turkey, or tofu for a new twist.
- Boost the Heat: Mix in some chili garlic sauce or Szechuan pepper for spice lovers.
- Try Different Wrappers: Gyoza wrappers are slightly thicker and yield a chewier bite.
Dipping Sauce Ideas
- Classic Soy Dipping Sauce: 2 tablespoons soy sauce + 1 teaspoon rice vinegar + a pinch of sugar.
- Spicy Sesame Sauce: Soy sauce, sesame oil, chili oil, and minced garlic.
- Sweet Chili Sauce: Great for a milder, kid-friendly option.
Tips for Perfect Potstickers
- Seal well: Make sure the edges are tightly pinched to avoid leaks.
- Don’t overcrowd the pan: Cook in batches for even browning.
- Keep wrappers moist: Cover unused wrappers with a damp towel to prevent drying.
What to Serve With Sesame Chicken Potstickers
These potstickers are perfect as a main dish or as part of a larger spread. Serve them with:
- Steamed jasmine rice or fried rice
- Stir-fried bok choy or Chinese broccoli
- Hot and sour soup or miso soup
- Cold sesame noodles
Why This Recipe Works
The combination of ground chicken with mushrooms and sesame oil brings depth and umami, while the ginger and garlic keep things fresh and fragrant. The wrappers crisp up beautifully in the pan, creating that perfect bite—crunchy on the bottom, tender on top, and juicy inside.
This recipe balances ease, taste, and convenience. It’s impressive enough for guests and simple enough for weeknights, making it a recipe you’ll return to over and over.
Final Thoughts
Homemade potstickers might seem intimidating at first, but once you’ve made your first batch of Sesame Chicken Potstickers, you’ll wonder why you ever relied on the frozen kind. The combination of crispy bottoms, juicy fillings, and rich sesame-ginger flavor is just unbeatable.
So next time you’re craving something comforting and delicious, skip the takeout. These potstickers are the perfect way to bring Chinese-inspired cooking into your home kitchen—with fun, flavor, and maybe even a little flair.
The Goods
Sesame Chicken Potstickers
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Recipes
- 1 pound ground chicken
- 3 ounces shiitake mushrooms finely diced
- 2 cloves garlic pressed or minced
- 2 green onions thinly sliced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon rice vinegar
- ¼ teaspoon white pepper
- 36 wonton wrappers
- 2 tablespoons vegetable oil
Instructions
Make the Filling
- In a large mixing bowl, combine ground chicken, shiitake mushrooms, garlic, green onions, soy sauce, sesame oil, grated ginger, rice vinegar, and white pepper. Mix well until all ingredients are evenly incorporated.
Pro Tip: For the most flavorful filling, let it chill in the fridge for 30 minutes before assembling.
Assemble the Potstickers
- Lay wonton wrappers on a clean, dry surface. Spoon about 1 tablespoon of the chicken mixture into the center of each wrapper. Use your finger to lightly wet the edges of the wrapper with water. Fold over into a half-moon shape and pinch the edges tightly to seal.
Optional: Pleat the edges for a traditional look.
Cook the Potstickers
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Add potstickers in a single layer, making sure they don’t touch. Fry for 2–3 minutes until the bottoms are golden brown.
- Add about ¼ cup of water to the skillet and immediately cover with a lid. Let steam for 4–5 minutes or until the water evaporates and the potstickers are cooked through. Remove the lid and let them crisp for another 1–2 minutes. Repeat in batches if necessary.
Serve Hot
- Serve immediately with soy sauce, chili oil, or your favorite dipping sauce.
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