Potsticker is very easy to make. Best of all, freezer friendly, perfect for busy nights!
Every time I have the chance, I make a lot of potstickers. They are one of my favorite things to eat, so it's always very convenient to have a stack of homemade potstickers right in the freezer. And always helps have a helping hand. In addition, it is even more fun when you compare your beautiful potsticker folding skills while your help partners ruin it...
These chicken potstickers are also more budget friendly, which become super helpful when you double/triple the recipe for freezing.
Best of all, you can completely customize these fillings by adding or omitting your preferred veggies. Just be sure to make extra to freeze – these will come in super handy when you have those Asian potsticker cravings!
- 1 pound ground chicken
- 3 ounces shiitake mushrooms, diced
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon rice vinegar
- 1/4 teaspoon white pepper
- 36 won ton wrappers
- 2 tablespoons vegetable oil
- In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
- To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately.