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Sesame Chicken Potstickers

Restaurant-quality potstickers with tender chicken filling and perfectly crispy bottoms that transform weeknight dinners into special family meals.
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Prep Time 25 minutes
Cook Time 15 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground chicken
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
For Assembly
  • 1 package round potsticker wrappers (about 30 pieces)
  • 2 tablespoons vegetable oil
  • 3/4 cup chicken broth
  • 2 tablespoons sesame seeds

Method
 

  1. Combine ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, and salt in a large bowl. Mix thoroughly with your hands until the mixture feels cohesive and slightly sticky.
  2. Place one wrapper in your palm and add about one tablespoon of filling to the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half and pleat one side, pressing firmly to seal. The pleated side should face up when the dumpling sits flat. Repeat until all filling is used.
  3. Heat vegetable oil in a large non-stick skillet over medium-high heat. Arrange potstickers in a single layer, ensuring they don't touch. Cook for 2-3 minutes until the bottoms turn golden brown.
  4. Carefully pour chicken broth around the potstickers, not directly over them. Cover immediately and reduce heat to medium. Steam for 8-10 minutes until the liquid evaporates and the chicken cooks through. Remove the lid and sprinkle sesame seeds over the dumplings for the final minute of cooking.

Notes

Prepare the filling mixture the night before and store covered in the refrigerator for quick assembly. Less filling is better to prevent bursting. Don't skip moistening wrapper edges for proper sealing. Avoid overcrowding the pan and resist lifting the lid during steaming. Store leftover potstickers in refrigerator for up to 3 days. Freeze uncooked dumplings on baking sheet, then transfer to freezer bags for up to 3 months. Reheat in skillet with splash of water.