Potstickers are inconceivably simple to make. The best part is that they're cooler amicable, ideal for those bustling weeknights!

At whatever point I get an opportunity, I make colossal clusters of potstickers. They're a standout amongst my most loved things to eat, so it's in every case overly helpful to have a clump of natively constructed potsticker directly in the cooler. Furthermore, it's constantly useful to have some assistance. Also, it's much progressively fun when you analyze your pretty potsticker collapsing abilities while your helping accomplice destructs them.

In any case, lovely or not, these potstickers have rapidly turned into a most loved of mine. I've attempted shrimp and pork potstickers – the two of which I adore – however the chicken has rapidly turned into a top pick. These chicken potstickers are additionally more spending cordial, which become overly accommodating when you twofold/triple the formula for solidifying.

The best part is that you can totally tweak these fillings by including or overlooking your favored veggies. Simply make certain to make additional to solidify – these will come in too convenient when you have those Asian potsticker yearnings!




  • 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


  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.

*The filling in the potstickers does not have to be cooked prior to wrapping.
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

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