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Appetizer

SESAME CHICKEN POTSTICKERS

Potstickers are unbelievably easy to make. Best of all, they’re freezer-friendly, perfect for those busy weeknights!

Whenever I have a chance, I make huge batches of potstickers. They’re one of my most favorite things to eat, so it’s always super convenient to have a batch of homemade potsticker right in the freezer. And it’s always helpful to have a helping hand. Plus, it’s even more fun when you compare your pretty potsticker folding skills while your helping partner destructs them.

SESAME CHICKEN POTSTICKERS RECIPE
Potstickers are unbelievably easy to make. Best of all, they’re freezer-friendly, perfect for those busy weeknights!



INGREDIENTS:

  • 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

INSTRUCTIONS 

  1. In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
  2. 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.*
  3. 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.
  4. Serve immediately.