Learn how to make potstickers that are crispy on the outside and loaded with seasoned ground chicken on the inside. Gyoza or potstickers are the perfect meal to serve on a chilly winter day!
The most delicious little nuggets of goodness that are all crispy on the outside and filled with a quick and easy ground chicken filling. These potstickers are pan-fried for a couple of minutes to develop a little color and then steamed in a little water to help them cook all the way through. I’m serving them up with my 3-ingredient dipping sauce that’s a little spicy and a big on flavor.
But before we get to the potstickers. Let’s talk!
Here we go friends, here we go! I do mean that quite literally too. We’re leaving for a 10-day west coast trip that has been sitting at number 1 on my bucket list for, oh I don’t know, like, half a decade. We’ll be flying into Seattle and then exploring our way down the west coast taking in the sun and the sites with patchy cellphone reception and tons of audiobooks to listen to all the way to sunny Los Angeles. This will be the longest road trip Anees and I have ever taken together and I am beyond excited.
Growing up, my family did TONS of road trips. Driving across the country was a regular summer affair. So needless to say, i’m looking forward to getting back on the road and just sitting back and taking it all the beautiful bounties of nature. But also being the snack distributor slash DJ slash navigator. This is the first time the two of us will be in a car for a total of 19 hours on the road together (if you don’t count all the stops) sampling and eating our way down the coast. It’s feels like a second honeymoon with bae. ❤️ This also happens to be the first time in the history of the blog where i’ll be prescheduling posts so you guys have new food ideas to make while i’m away. I’ll be leaving the laptop at home and just unplugging from it all. It’s almost too obvious but this was not an easy decision for someone who is ADDICTED to her job. But remember how we talked about doing more? 
This is me taking that challenge seriously and doing more for me.
These potstickers are made for people like us, middle-of-the-road, no-frills potstickers lovers. It’s just a few quick ingredients like ground chicken, scallions, grated ginger along with seasonings. No cabbage to salt and squeeze or any of that funny business. Just simple seasoned ground chicken wrapped up in gyoza wrappers, pan-fried, then steamed until they are perfect.
Potstickers also happen to be the perfect dinner to cook with friends, family, or your significant other over the weekend. Start early, get everyone together and share appetizers while you talk and wrap potstickers. Once you get the hang of it, there’s practically no thinking required. The more people you have, the quicker this will come together and then — meal time. On the flip side, the more people you have, the more potstickers you’ll need because these WILL disappear in a flash.
Making a meal with someone is such a rewarding experience. Being able to take a few ingredients, put them together, and create something that you’re proud of. Then to sit and share what you’ve made with another. I live for this.
My younger sister and I have made these together on two different occasions with countless giggles over just about everything that comes to mind. It’s the perfect way to slow down, get off the hamster wheel of life, and just really enjoy the moment. And when we’re done wrapping them up and steaming them, we’ll plop down on the couch for a Netflix marathon while we munch. Because we all deserve to reward ourselves for all that hard work.
Show recommendations: Parenthood. This is how we spent her last spring break: Parenthood + Potstickers.
We plan on making this a monthly thing as a way of bringing each other up to speed on the day to day happenings and to make potstickers because frankly, we both could eat these at all hours of the day. Cooking and sharing a meal with people is seriously the best way to spend an evening.
Now about these potstickers. The filling comes together in a flash. It’s as simple as combining ground chicken, scallions, ginger, and a few other ingredients in a bowl. Then grab a drink and a chair, we’re going to fill these gyoza wrappers while the conversation flows ever so naturally. ❤️
Once you’ve got the wrappers filled, it’s as simple as pan frying them in batches and steaming them until they cook all they way through. The dip is as simple as it gets. It’s a combination of soy sauce, sambal oelek, and sesame oil. Totally optional but sometimes we like to add a drizzle of chili oil too. It adds a lot of depth to the sauce and a little more heat too.
So get the girls together for a potstickers party and let’s do this thing!
- 1 1/4 pounds lean ground chicken (or turkey or beef)
- 5-6 scallions, thinly sliced
- 1 tablespoons ginger paste (or grated ginger)
- 2 tablespoons minced garlic
- 2 tablespoons low sodium soy sauce
- 1 teaspoon salt
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 50-60 dumpling wrappers (aka gyoza or potsticker wrappers)
- 2-3 tablespoons oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons sambal oelek (or more to taste)
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili oil (optional)
- In a large bowl, combine the ground chicken, scallions, ginger, garlic, soy sauce, salt, sesame oil, sugar, and cornstarch until evenly mixed or distributed. The meat should be sticky and hold together well.
- Pour cold water into a small bowl. Working on a clean, flat surface, lay a potsticker wrapper down. Place a ½-1 tablespoon of the prepared mixture in the center. Dip your fingertip in water and trace it along the edge of the gyoza wrapper. Fold the wrapper over the filling to make a half-moon shape. You want to pinch or make pleats with the wrapper between your fingers and seal the edges. Make sure to work out any air pockets before sealing. Repeat with the remaining wrappers and filling.
- Heat a tablespoon of oil in a deep skillet or pan over medium high heat. Add as many potstickers in a single layer as possible, about 1/2 inch apart from each other and allow them to cook for 2-3 minutes. Pour 1/3 cup of water into the pan and quickly cover with a lid to prevent splatter. Lower the heat to medium and allow the potstickers to steam for 6-7 minutes or until you hear a loud frying or popping noise from the pan. Remove to a plate and keep warm.
- Combine the ingredients for the sauce in a bowl and serve with the prepared potstickers.
- Potstickers can also be frozen. Place the pleated potstickers in a single layer on a baking sheet and freeze until solid. Transfer the frozen potstickers to a large zip-top bag and freeze for up to two months. No need to defrost, you can cook these directly from frozen state. Potstickers may require closer to 8-10 minutes of steaming time if cooked from frozen state.