Homemade Chicken Potstickers

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

These homemade Potstickers (also known as Chinese Dumplings) are easy to make and incredibly delicious. Cooked in the SuperSteam+™ Superheated Steam and Convection Built-in Wall Oven — there’s no oil splatter to clean up afterwards!

Potstickers are “steam-fried” Chinese dumplings made with round wrappers and stuffed with juicy fillings, traditionally pork and cabbage, but I modified my recipe based on my family’s preference. This recipe is not only easy, but the flavours are exactly what my family enjoys! Since I’m always watching my caloric intake, I use extra lean ground chicken breast instead of the traditional pork. However, feel free to use any protein you wish such as shrimp and ground turkey.

Potstickers are different from other Asian dumplings by their cooking method.  They are lightly browned in oil first (to get a crispy bottom), and once they have a bit of colour, water is then added to the pan. Covered while cooking (with a lid) so the dumplings can finish cooking in the steam. This steam-fry method produces a juicy dish … and that’s what potstickers are in a nutshell! 

Cooking in the SuperSteam+™ Superheated Steam Oven is similar to the “steam-fried” method using the Supersteam Roast function. What I love about this, is unlike the stovetop option, you won’t have any oil splattering when you add water to a hot pan with oil in it. The Superheated Steam Oven will produce a crispy potsticker with a juicy centre … and no oil splatter.

Enjoy these potstickers as an appetizer or serve as a meal along with your favourite salad.

This potsticker recipe is made with:

  • ground chicken: I buy extra lean ground chicken breasts from the butcher, but you can buy regular ground chicken too.
  • shiitake mushrooms:  do NOT rinse mushrooms or else they will suck up water and make your potsticker filling wet, and in turn, make your potstickers soggy.  Instead, brush off any dirt with a damp paper towel if needed.  I used my mini-food processor to finely chop the shiitake mushrooms.
  • green onions: make sure they are thinly sliced
  • ground ginger:  I prefer the flavour of ground ginger, but feel free to use fresh ginger in this recipe. You will need 1” peeled ginger, peeled and minced.
  • garlic cloves: used two cloves, minced
  • soy sauce: I use light soy sauce (or sodium reduced) so your filling won’t be too salty.
  • sesame oil:  toasted sesame oil is best but you can use regular if that’s what you have on hand
  • salt & pepper:  just a dash of each
  • water:  about 2 tablespoons for sealing wontons
  • vegetable oil:  to coat the potstickers before cooking
  • Wonton wrappers:  I purchased the square ones since that’s what my local grocery store carried. There are many recipes for homemade wonton wrappers (my fave is from China Sichuan Foods) but honestly these days, I don’t have the patience or time.

How to Fold Wrappers for Potstickers

Potstickers look fancy, but they are actually very easy to put together. With the round wonton wrappers, you add the filling, fold them in half and pinch the edges together.  Use a fork to crimp the edges together for a fancier presentation. Traditionally, you would fold the wrapper in half and pleat one side of the wrapper to seal in the filling. This is the most common way you would see at the restaurants or takeout menu.

If you cannot find the round wonton wrappers, don’t worry! The square ones are just as good. Put your filling in the centre of the wrapper, dip your finger in water and run it around the edge of the wrapper, then bring all the corners together on the top. Lightly pinch the edges together to seal in the filling.

How to Make Potstickers in the Traditional Way

These dumplings are easier to make than you might think. Here’s how:

  1. Make the potsticker filling: Just put all the filling ingredients in a large bowl and mix until combined using cleaned hands or with a spoon.
  2. Form the dumplings: Fill each wrapper with about a tablespoon of filling. Wet your finger in water, then run it along the edges of the wrapper. This will help keep it closed.
    1. If your wrapper is round: Fold the wrapper over the filling to create a half moon shape, pinching the edges closed to seal.
    2. If your wrapper is square: Scroll up to see step-by-step photos for folding square wrappers into dumplings.
  3. Pan fry the dumplings: Heat 2 tablespoons of oil in a large skillet. Lightly fry the dumplings until the bottoms are golden. 
  4. Steam the dumplings: Add 1/3 cup of water, cover with a tight fitting lid and steam the dumplings until the water has cooked away. Uncover and cook for another 2 minutes over medium-low heat.
  5. Serve: Remove from heat and serve your dumplings with soy sauce and thinly sliced green onions!

How to Make Potstickers in the Sharp Superheated Steam Oven

Follow steps 1 and 2 from above, and then:

  1. Preheat to 400°F:  In the Supersteam Roast Function, preheat to 400°F.
  2. Coat each dumpling with vegetable oil:  Using a vegetable oil spray, spray vegetable oil on all sides, including the bottom of the wonton. If you do not have a spray, brush oil all over the wonton.
  3. Cook:  Bake in batches. You can fit 15 potstickers on the pan. When oven is preheated, put the pan on TOP shelf, and steam roast for 8 mins.
  4. Serve: Remove from oven and serve your dumplings with soy sauce and thinly sliced green onions!

Ingredients

Pot Stickers

  • 40 wonton wrappers
  • 1 lb lean ground chicken breast
  • 1 cup shiitake mushrooms (finely chopped)
  • 3 stalks green onions (thinly sliced)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon ground ginger
  • 2 cloves garlic (minced)
  • Salt and pepper to taste
  • 2 tablespoons water for sealing wontons
  • 2 tablespoons vegetable oil for coating wontons

Sauce

  • 1/4 cup low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • pinch of red pepper flakes
  • thinly sliced green onions

Instructions

  • Put all the filling ingredients in a large bowl and mix until combined using cleaned hands or with a spoon.
  • Lay wontons out on a clean surface.
  • Fill each wrapper with about a tablespoon of filling.
  • Wet your finger in water, then run it along the edges of the wrapper.
  • Bring all the corners together to the top. Lightly pinch the edges together to seal in the filling.
  • Repeat with remaining wrappers and filling.
  • Working in batches, arrange dumplings on sheet rack 1-inch apart.
  • Preheat oven to in the Supersteam Roast Function, preheat to 400°F.
  • Using a vegetable oil spray, spray vegetable oil on all sides, including the bottom of the wonton. If you do not have a spray, brush oil all over each wonton.
  • Bake in batches. You can fit 15 potstickers on the sheet rack.
  • When oven is preheated, put the sheet rack on TOP shelf, and steam roast for 8 mins.
  • Transfer dumplings to a platter and serve with dipping sauce (or pour sauce over dumplings).
  • Enjoy!!