Garlic Ginger Chicken Potstickers

Enjoy homemade Garlic Ginger Chicken Potstickers that are fresh, cozy, and satisfying with a crispy base and juicy filling. Perfect for weeknight dinners or meal prep.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Asian, Chinese

Calories: 80

Ingredients Method Notes

Ingredients

Filling ingredients

1 lb ground chicken Or finely chopped chicken breasts or thighs.
2 cloves garlic, minced Freshly minced for best flavor.
1 tbsp fresh ginger, grated Use a microplane for fine texture.
3 tbsp green onions, chopped Add more for garnish if desired.
2 tbsp soy sauce Low sodium if preferred.
1 tbsp sesame oil Adds rich flavor.
1 tsp rice vinegar Optional for extra tang.
1 tsp sugar Balances flavors.
optional shredded cabbage or water chestnuts For added crunch in the filling.

Potsticker Wrappers

1 pack potsticker or dumpling wrappers Available fresh or frozen.

Cooking ingredients

2 tbsp oil For frying.
1/4 cup water For steaming the potstickers.

Method

Preparation and Filling

In a large bowl, combine ground chicken, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, rice vinegar, and sugar. Mix until well combined.
Take a potsticker wrapper, spoon about 1 teaspoon of filling into the center, moisten the wrapper edge with water, fold in half and pleat to seal.

Cooking Potstickers

Heat oil in a nonstick skillet over medium heat. Add potstickers in a single layer and sear until bottoms are golden brown.
Add water to the pan, cover with a lid, and let steam for about 3-5 minutes until chicken is cooked through.
Uncover and let any remaining water evaporate for 1-2 minutes, allowing potstickers to become crispy again.

Serving

Serve warm with dipping sauce of soy sauce, rice vinegar, sesame oil, and sugar mixed together. Optional: add chile oil for a spicy kick.

Notes

Freeze uncooked potstickers on a parchment-lined tray, then transfer to a zip-top bag. Store cooked potstickers in an airtight container for up to 3 days. Reheat in a nonstick skillet with a little oil or air fryer.