Chicken Potstickers


Homemade Chicken Potstickers are an amazing appetizer or light meal filled with ground chicken, shredded carrots, green cabbage, and other flavorful ingredients. They are easy to make at home and are SO much better than store-bought!

I absolutely love Asian inspired appetizers! There is something so amazing about the flavor combinations of sweet and savory that have me coming back for seconds and thirds. If you are like me, you are going to love these Shrimp Spring Rolls, these flavorful Asian Turkey Lettuce Wraps and this unique and delicious Wonton Soup.


Homemade Chicken Potstickers

Takeout will be the last thing you think of after cooking up these chicken potstickers! These are so easy to make and taste SO dang good. Chicken potstickers are filled with ground chicken, shredded carrots, and green cabbage. You can add other ingredients like garlic and ginger to ramp up the flavor. Simply add a small scoop to a dumpling wrapper and fold it in half, pinch off the sides, then cook in a skillet. It is that simple and easy!

Potstickers are known to be a delicious appetizer at most Asian restaurants, but sometimes I like serving them as a meal, especially along with this super yummy potsticker sauce. It also goes great with a side of ham fried rice and a delicious Asian edamame ramen salad. If you are eating it as an appetizer, the perfect main course is slow cooker mongolian beef or my family’s favorite slow cooker cashew chicken.


Don’t let the number of ingredients scare you away! These are simple ingredients that come together quickly and easily. Chicken potsticker filling makes these potstickers tender on the inside with a crispy outside when fried in vegetable oil. These are sure to please everyone in your family!

  • Ground Chicken: This can either be from a can or already made chicken and shredded.
  • Carrots: Shredded with a grater or purchase them already shredded.
  • Green Cabbage: Shred with a knife or a grater.
  • Garlic Cloves: Peel and mince the garlic cloves.
  • Green Onions: Chop up as finely as you prefer.
  • Hoisin Sauce: This is a thick and flavorful sauce. 
  • Sesame Oil: Enhances Chinese flavoring and adds to the mixture.
  • Egg: Binds the mixture together
  • Vegetable Oil: Used for frying.
  • Dumpling Wrappers: These can be homemade or store-bought.
  • Soy Sauce for Dipping: I love a simple soy dipping sauce, or you can make the potsticker sauce I mentioned earlier!

Chicken Potsticker Recipe

Chicken potstickers are so easy to make! After you make them you will never buy them frozen again. The best part is you can actually freeze your homemade ones for later, and you will be so glad you did.

  1. Mix Filling: In a medium bowl combine ground chicken, carrots, green cabbage, garlic, green onions, hoisin sauce, sesame oil, and egg. Mix until incorporated. Heat the vegetable oil to medium in a large saucepan.
  2. Make Potstickers: Lay the dumpling wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the center. Wet the outside edges and fold the dumpling together and seal tightly.
  3. Cook: Place the dumplings in the skillet and cook on each side for 2-3 minutes until golden brown. Serve with soy sauce or your favorite Asian dipping sauce

Tips for Making Potstickers

Chicken potstickers are so easy to make, you are going to fall in love with the process! Here are a few tips I’ve learned over years of making them that will have you making potstickers like a pro.

  • Potsticker Filling: It is best to cut and shred all of the potsticker filling as finely as you can. This will ensure the stuffing holds together as well as easier to eat. Squeeze or drain any excessive amounts of liquid from the potsticker mixture. Tearing can happen if they are too wet on the inside. Try not to overfill the potsticker wrappers. It is best to be able to easily pinch or pleat the sides of the crescent shape. Overfilling can cause the filling to fall apart as they are being cooked.
  • Pleating the potstickers: Make sure there is no air in the potstickers. This will cause tearing as it cooks. If you are intimidated by the pleating, simply fold into triangles for an easier way of pinching them closed.
  • Overcrowding: Cook the potstickers several at a time leaving them enough room to move around and expand a bit. Overcrowding of the potstickers will not evenly cook them through.
  • Use A Food Processor: You can add your filling ingredients to a food processor instead of a bowl and pulse it a few times. This will make the entire mixture really fine, and it will fit really nicely in your wrappers.


Potsticker Variations

There are so many kinds of potstickers, you don’t have to always make chicken! Although chicken potstickers are probably what show up in my house the most, my family also loves all of these other variations.

  • Switch Up Protein: Ground pork, turkey, shrimp, crab or even salmon will work for these potstickers. Switch it up and use your favorite proteins, or make them vegetarian by leaving out the meat!
  • Use Different Seasonings: Rice vinegar goes so well in these potstickers. You could also add chili garlic sauce or red pepper flakes for a spicy variation. I love ginger and garlic, and almost always add those!
  • Other Vegetables to Add: Add in water chestnuts, mushrooms, bell peppers or broccoli chopped up for a super yummy crunchy texture.
  • Dumpling Wrappers: Instead of dumpling wrappers you can use homemade wrappers or even wonton wrappers.


Storing Leftovers

Chicken potstickers are one of my favorite leftovers. They taste even better the next day and are really easy to reheat. Follow these tips for storing your leftovers.

  • In the Refrigerator: Store your leftover potstickers in an airtight container in the refrigerator for up to four days.
  • In the Freezer: You can freeze your uncooked potstickers by lining them on a tray and freezing them for a few hours, and then transferring them to an airtight bag or container. They will last up to 3 months.
  • Cooking Frozen Potstickers: You can put your frozen potstickers in the pan with a little broth and oil and cook until soft and cooked through. Cover with a lid to steam them to help them cook all the way through. Remember, it is raw chicken so the insides have to be cooked to 165 degrees Fahrenheit.