Spicy Chicken Potstickers — Damn Delicious

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Spicy Chicken Potstickers

Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!

Greetings from Oahu! Jason and I are here for a friend’s wedding, eating our body weight in Kahlua pork eggs benedict, Leonard’s donuts, pineapple smoothies and acai bowls. We also have about a dozen more restaurants bookmarked so this may not end well.

But before I get back to mai tai on the beach, let’s talk about these potstickers.

These freezer-friendly potstickers are super easy to whip up, and the spicy oil sauce is absolutely on point. But if do not really have a high tolerance for heat, don’t worry. You can add the sauce, to taste, or you can even omit them for the kids.

The sauce simply adds a pop of heat with every bite – a sauce so good that you’ll want to drizzle it on pretty much anything and everything. I even put it on my fried eggs!

Spicy Chicken Potstickers

Yield: 36 potstickers

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Make-ahead, freezer-friendly dumplings made completely from scratch with an optional hot chili oil sauce for a kick of heat!

Ingredients:

  • 1 pound ground chicken
  • 1/2 cup shredded cabbage
  • 1 carrot, peeled and shredded
  • 2 cloves garlic, pressed
  • 2 green onions, thinly sliced
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons sesame oil
  • 1/4 teaspoon ground white pepper
  • 36 won ton wrappers
  • 2 tablespoons vegetable oil

For the hot chili oil sauce

  • 1/2 cup vegetable oil
  • 1/4 cup dried red chillies, crushed
  • 2 cloves garlic, minced

Directions:

  1. Heat vegetable oil in a small saucepan over medium heat. Stir in crushed peppers and garlic, stirring occasionally, until the oil reaches 180 degrees F, about 8-10 minutes; set aside.
  2. In a large bowl, combine chicken, cabbage, carrot, garlic, green onions, soy sauce, hoisin sauce, ginger, sesame oil and white pepper.*
  3. To assemble the dumplings, 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.*
  4. 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.
  5. Serve immediately with hot chili oil sauce.

*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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49 comments

Thank you for the nice recipe. The potstickers sound so good.

Ohh Yum! Can’t wait to make these and believe me – there won’t be enough left to freeze. I would also like that sauce on eggs. Gotta stop drooling and get my ingredients together to make tomorrow. Pot stickers are a favorite here. Thank you & enjoy the wedding and glorious food!

Just in case my reply didn’t make it – Thank You so much for a recipe that will be used frequently. Favorite food here and doubt the freezer will see it. lol

Love all you recipes! Wonder if this potstickers can be steamed instead of fry… I will steam some and post results.

Sorry to be a stickler for detail, but the correct term is “en pointe” not “on point”.
I am a grammar expert and it irks me to read things that are misspelled. Sorry.

Other than that, I think your potstickers recipe is spot on and I will try it.

“On point” is a phrase commonly used to describe something as perfect. You can read more about it here: http://www.urbandictionary.com/define.php?term=on+point.

Your comment irks me.

Wow! No one cares you’re a grammer expert. I’m an expert in spotting a snob and you are a snob. That irks me!

I know this was written a few years ago but just had to add my 2 cents as your comment really irked me. ‘En pointe’ is used when referring to a ballerina who is dancing on her toes. Chungah was 100% correct when using ‘on point’ how she did.

Yay!! I love on Oahu and it definitely has the BEST places to eat. Don’t forget the coco puffs from liliha bakery and kahuku garlic shrimp from Romys!!

Those cream puffs are seriously little balls of heaven 🙂

Dear Chungah, in the photos the “Spicy Chicken Potstickers” look boiled, but in the recipe you state to cook them in hot oil. Can I boil them in broth because fried food doesn’t agree with me?
Greetings from Germany,
Ursula

You can steam, pan fry or boil them to your liking – it’s up to you and your personal preferences.

Aloha Chungah! Hope you enjoy your stay here and Leonard’s malasadas should be at the top of your list! Look for hole-in-the-wall places, and go where the locals go. Bon appetit! Oh, and your potstickers look delish!

Can hardly wait to try these:) I always worry about having my chicken and pork cooked safely through, Could I cook the meat/veggie mixture before assembling the pot stickers? Also, could I make the hot chili oil from red pepper flakes?
I love your recipes, Chungah, and I admire all your patience in answering questions
(often repeatedly) and handling the stupid, needless criticism that is thrown your way with such grace. Some people have WAY too much time on their hands!

The filling can certainly be cooked beforehand but it really is an unnecessary step as it will cook through when the potstickers are cooked. And yes, the hot chili oil can be made with red pepper flakes.

I am going to try these! I love the recipes on this site. Never been disappointed!

I am addicted to ur website – such wonderful easy recipes to follow and your right there all damn delicious

Thanks for your inspiration

Chungah, Your recipes are “ON POINT”.
They’re made with simple ingredients and illustrated beautifully.
I subscribe to your website for inspiration and new ideas. Not vocabulary lessons!
Keep it up. We love you!
Donna

I plan to make/freeze these! When I’m ready to cook, do I need to let them thaw, or can they go straight into the pan? Would you recommend baking them first?

Nope – no thawing needed! 🙂

Do you have a brand recommendation for wonton wrappers? Every time I have bought them at the store, they have been way too thin when I have cooked them. Thanks! Really love your recipes!!

I actually don’t have a particular brand that I prefer – I just end up using what my grocery store carries which is typically the Dynasty brand.

I was totally craving some pot stickers today and thinking “I don’t really want to go buy any…” I am SO happy and came and visited your blog because this is the kind of recipe I was needing! Thank you!

Those spicy chicken potstickers look absolutely delicious! I have never tried cooking anything like it, but won ton wrappers and ground chicken go on the grocery list today. Can’t wait to make them!

The best technique I have used on potstickers is to fry them in a small amount of oil until they “stick” then add chicken stock and cover to steam.

Made these potstickers for dinner last night. They were fabulous! I had never made potstickers before and I was concerned if I could actually do it. They were so easy and fun! I fried them in an electric skillet for a few minutes on each side and them steamed them for a couple of minutes with chicken broth. Yummy! Thank you so much for all your recipes, you are my go to blog and I have never been disappointed!

I bought all the ingredients for the potstickers …. Except I realized when I got home I purchased ground turkey instead of ground chicken …. Any changes to the recipes ? Should I cook the turkey before I place in wrappers?

Love the website , I’ve made quite a few recipes , keep up the great work !

Ground turkey will work just fine! 🙂

How long should these be steamed?

I recommend steaming for 3-5 minutes.

What is a good way to steam these? I tried it and they fell apart so I guess I am looking for instructions on the best way to steam them. I would prefer this healthy cooking method.
Thanks!

You can certainly steam them. I recommend about 3-4 minutes, or more, as needed.

I totally am going to make these this week! I am curious, how hot is hot? I’m okay with a little kick but don’t care for super spicy. I know it might be hard to explain that without me actually trying it. 🙂 Thanks!

Whitney, you can add the hot chili oil sauce, to taste, to suit your preferences.

Oh em gee. My husband and I made these tonight and they are delish! Making just the filling over rice with cabbage would be good too. So we made them mostly as the recipe calls except I used ground turkey since I couldn’t find ground chicken and we boiled the pot stickers instead fry because well.. I realized I didn’t have veggie oil left, only olive oil. I didn’t know if it would fry the same. Boiling worked actually well. I had asked how hot the red chillies would be but I actually found a chili sauce which we used. Super good! Can’t wait to make them again.

These are fabulous! I made them last night and everyone loved them. Just wondering, when you freeze them, should you thaw them before cooking them? Or do you just put them frozen into the hot oil to cook them?

You can toss them right onto the skillet without thawing, although cooking time may be longer than usual.

What would be your recommended method of re-heating the potstickers?

Here is a great forum discussing the best ways to reheat. Hope that helps!

Please write how to steam the pot stickers. We prefer having them steamed! Thank you. Love Love your recipes!

Using a steaming apparatus of your choice, you can cover and steam for 6-8 minutes over medium heat over 1/4-1/2 inch of simmering water.

Loved them! I steamed then and then fried a little bit for a cripsy bottom. I can’t thank you enough for the recipe. My husband said it tasted like the ones in the restaurant. Will definitely make again and again and…….

Strange questions on the nutrition info, are the calories and fat listed for if you eat all 36 that this recipe makes??

I am tracking every little thing I put in my mouth (lost 10lbs in 4 weeks so far!) and cannot wait to make these!
Thank you for taking the time to look at my question 🙂

The nutritional information is for each serving = 1 potsticker.

We tried these today and they were a huge hit. The filling does indeed cook through when you pan fry. I was skeptical but it does and it’s delicious. My husband could not stop asking about the filling. He was very impressed.

Hi!
Silly question, can use red cabbage? Thanks for all your great recipes!

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