Chicken Pot Stickers are one of my absolute favorite things to make when I’m craving something flavorful and satisfying.

They are perfect for a fun appetizer, a light dinner, or even a tasty snack.

These little dumplings, filled with savory chicken and vegetables, are surprisingly easy to put together.

I’ll show you how.

Recipe Overview: Chicken Pot Stickers

These potstickers are basically little pockets of deliciousness. We’re talking juicy ground chicken, mixed with fresh veggies and perfectly seasoned.

Then, they’re tucked into wonton wrappers and cooked to crispy, golden-brown perfection on the bottom, with a tender, steamed top.

They get their name because they stick to the pot.

You can serve them with a simple dipping sauce made from soy sauce and rice vinegar. It is absolutely the perfect complement to the savory filling.

They are amazing for parties, game nights, or just a cozy night in.

Detailed Ingredients for Chicken Pot Stickers

Here’s what you’ll need to gather for this yummy recipe:

Ground Chicken: 1 pound. I prefer using ground chicken because it cooks quickly and has a nice, mild flavor. You can also use ground turkey if you like.
Wonton Wrappers: One 12-ounce package (about 50 wrappers). You can usually find these in the refrigerated section of your grocery store, near the tofu or egg roll wrappers.
Cabbage: 1 cup, finely shredded. I like using green cabbage, but Napa cabbage works great too.
Carrots: 1/2 cup, shredded. These add a little sweetness and color.
Green Onions: 1/4 cup, thinly sliced. These give a nice, mild onion flavor.
Fresh Ginger: 1 tablespoon, minced. Ginger adds a warm, slightly spicy flavor. If you dont have fresh use 1 teaspoon of dry Ginger.
Garlic: 2 cloves, minced. Because garlic makes almost everything better.
Soy Sauce: 2 tablespoons. This adds that classic savory, umami flavor.
Sesame Oil: 1 teaspoon. This adds a wonderful nutty aroma and flavor.
Rice Vinegar: 1 tablespoon. A little bit of acidity brightens up the filling.
Vegetable Oil: For pan-frying. You’ll need enough to coat the bottom of your pan.
Water: For steaming the potstickers.

Step-by-Step Instructions: Making the Perfect Chicken Pot Stickers

Let’s get cooking! Here’s how to make these potstickers, step by step:

Prepare the Filling: In a large bowl, combine the ground chicken, shredded cabbage, shredded carrots, sliced green onions, minced ginger, minced garlic, soy sauce, sesame oil, and rice vinegar.
Mix everything together really well until it’s all evenly combined. Use your hands – it’s the easiest way! Make sure there are no big clumps of chicken.
Fill the Wonton Wrappers: Lay out a few wonton wrappers on a clean surface. Place about 1 tablespoon of the chicken filling in the center of each wrapper.
Don’t overfill them, or they’ll be hard to seal. It’s better to use a little less filling than too much.
Seal the Potstickers: Dip your finger in a little water and wet the edges of the wonton wrapper. This helps to seal them.
Fold the wrapper in half to form a half-moon shape.
Pinch the edges together to seal tightly. You can make simple folds, or get fancy with pleats if you’re feeling adventurous. Just make sure they’re sealed well so the filling doesn’t leak out.
Pan-Fry the Potstickers: Heat a large skillet (non-stick is best) over medium-high heat. Add enough vegetable oil to coat the bottom of the pan.
Place the potstickers in the hot skillet, flat-side down. Don’t overcrowd the pan – work in batches if necessary.
Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
Steam the Potstickers: Once the bottoms are browned, carefully add about 1/4 cup of water to the skillet. The water will immediately begin to steam.
Cover the skillet with a lid.
Reduce the heat to medium-low and let the potstickers steam for about 5-7 minutes, or until the water has evaporated and the filling is cooked through. The wrappers should be tender and slightly translucent.
Serve and Enjoy: Remove the potstickers from the skillet and serve them immediately.

Variations & Tips for the Best Chicken Pot Stickers

Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
Add More Veggies: Feel free to add other finely chopped vegetables to the filling, such as mushrooms, water chestnuts, or bean sprouts.
Make-Ahead: You can assemble the potstickers ahead of time and store them in the refrigerator (covered) for up to 24 hours before cooking. You can also freeze them (uncooked) for longer storage. Place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag.
Storage: Store leftover cooked potstickers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat leftover potstickers in a skillet over medium heat with a little bit of oil, or in the microwave. If microwaving, add a damp paper towel on top to prevent them from drying out.
Serving Suggestions: Serve with your favorite dipping sauce! A simple mix of soy sauce and rice vinegar is classic, or try a sweet chili sauce.

Key Details:

Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
Servings: About 50 potstickers
Equipment you’ll need: Large bowl, large skillet (preferably non-stick) with a lid, cutting board, knife.

Chicken Pot Stickers

Juicy ground chicken, mixed with fresh veggies and perfectly seasoned, tucked into wonton wrappers and cooked to crispy, golden-brown perfection.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Total Time 40

Course Appetizer, Main Dish

Cuisine Asian

Servings 6 servings

Ingredients

1 pound ground chicken
One 12-ounce package wonton wrappers about 50 wrappers
1 cup finely shredded cabbage
1/2 cup shredded carrots
1/4 cup thinly sliced green onions
1 tablespoon minced fresh ginger
2 cloves minced garlic
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon rice vinegar
Vegetable oil for pan-frying
Water for steaming

Instructions

In a large bowl, combine ground chicken, cabbage, carrots, green onions, ginger, garlic, soy sauce, sesame oil, and rice vinegar. Mix well.
Lay out wonton wrappers. Place 1 tablespoon filling in the center.
Wet edges of wrapper with water. Fold in half to form a half-moon. Pinch edges to seal.
Heat vegetable oil in a large skillet over medium-high heat. Place potstickers flat-side down. Cook 2-3 minutes until golden brown.
Add 1/4 cup water to skillet. Cover and reduce heat to medium-low. Steam for 5-7 minutes until water evaporates and filling is cooked.
Remove and serve immediately.