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Better than takeout Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce. Easy homemade potstickers with chicken, ginger and sesame crusted wrappers, served alongside a sweet and spicy chili pomegranate sauce. These are a fun and healthy dinner to make any night of the week, or serve them up as an appetizer at your next holiday party!

overhead photo of Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce

It’s true what they say, homemade is always better, and that’s definitely the case with these potstickers. I don’t know what it is about this time of year, but for whatever reason the cold weather always inspires me to stay cozied up inside and make homemade Asian inspired recipes. Well…along with a few cookies and hot chocolate as well.

Our weekend presented us with single digit temperatures, plenty of snow on Friday and Saturday. And then bright, but cold sunshine on Sunday. Winter sure has arrived here, and I’m not sad about it at all. Absolutely loving the white snow and festive vibes. All the cold just makes it that much easier to stay inside and cook all day long. Which is good, since I’m currently in go mode to get ahead before all the holiday craziness really starts to set in.

It might be cheesy, but nothing is better than cooking and baking up a storm on a snow filled day. I mean, right?

Ginger Sesame Chicken Potsticker filling

I made these potstickers just the other week, as a last-minute recipe that turned out extra delicious. It’s funny, the recipes that I make spur of the moment tend to be some of my favorites.

I was feeling like we needed a switch up in flavors. Plus I haven’t shared anything Asian inspired in a while…enter these potstickers.

They’re possibly one of my personal favorite recipes of the last few months. Everything about them is so delicious. They’re both easy and fun to make, and the sweet chili sauce makes them semi addicting.

Ginger Sesame Chicken Potstickers before cooking

Ginger Sesame Chicken Potstickers before cooking

For the filling, I wanted to keep things healthy, so I used a mix of lean ground chicken, shredded kale, lots of fresh ginger, and a little toasted sesame seed oil. It’s very simple, but very delicious. Stuff the mix inside store-bought wonton wrappers and then crust each potsticker in sesame seeds.

The sesame crust on the outside is key here. I decided to do this at the very last-minute and it was a real game changer. As the potstickers cook, the sesame seeds become golden and toasted. They provide amazing flavor and add a nice crunch with each bite.

Delicious.

overhead close up photo of Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce

For the sauce, I used one of my go-to secret ingredients to make a quick dipping sauce, sweet Thai Chili sauce. If you’ve never used sweet Thai chili sauce, please go out and buy some now. I use it whenever I want to add a sweet and spicy flavor to a dish, Asian or not. It’s beyond good and perfect to use as a dipping sauce.

I added a little pomegranate juice for flavor. A splash of soy sauce for a little saltiness. And a few pomegranate arils for an extra burst of flavor and added texture. There’s just 4 ingredients, but this is so good, and perfect when paired with the gingery potstickers.

These are sweet, spicy, a little crunchy, and all things delicious…and kind of addicting. There’s really nothing not to love.

overhead photo of Ginger Sesame Chicken Potsticker being held by chopstick

If you’re looking for something fresh and healthy…ish for dinner this week, make these potstickers.

These will be the highlight of week. My idea? Invite your best friends over for a potsticker dinner. Then have everyone help assemble and cook the potstickers while enjoying your favorite drink and listening to Christmas music on repeat. This time of year is all about being with the people you love most. So let’s make potstickers while we celebrate the season.

Trust me, this is a good idea, and these potstickers will become the latest addition to your monthly menu rotation. Bonus? You can freeze the uncooked potstickers. Then you’ll have them on hand anytime you’re craving a good Asian meal for a super fast and easy dinner.

close up photo of Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce

If you make these potstickers be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 (about potstickers)
Calories Per Serving: 3467 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Sticky Pomegranate Sauce

Instructions

  • 1. In a medium bowl, combine the raw ground chicken, kale, carrots, ginger, garlic, green onions, soy sauce, sesame oil, and a pinch of black pepper, to taste. 
    2. Working with 1 wonton wrapper at a time, spoon 1 tablespoon of filling into the center of each wrapper. Brush water around the edge of the wrapper. Fold the dough over the filling to create a half moon shape, pinching the edges to seal. Repeat with the remaining wrappers.
    3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the potstickers with water and then dredge them in the sesame seeds.
    4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the potstickers and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes, until the filling is cooked through inside. Serve right away with sauce (see below). 
    5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the potstickers. 
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horizontal photo of Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce on plate with chopsticks

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Comments

  2. 5 stars
    Loved these! They were a huge hit. We used ground turkey which cooked exactly as Tieghan said with the steaming….Also note that my son wouldnt part with the leftover pomegranate chili sauce and said that would be great on chicken tenders.

    Reply

  3. Made these yesterday( 6 times the recipe) and did not cook the meat, made potstickers gyosos and shu mai in the past without cooking the meat but between frying and steaming the meat has cooked. What are your thoughts as we made a ton!!!!

    Reply

    1. Hi Ardina, I am sorry, I am confused. What are you asking? Dod the potstickers not cook properly for you? Any more info you can give would be helpful. Thanks!

      Reply

    1. ey Alexa! Since we are not deep frying I just like to use a little sesame or peanut oil, which both work well for high heat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

      Reply

    1. Hi Jaime! there is no need to cook the meat before mixing. The meat steams inside the potstickers. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

      Reply

  9. Might want to stipulate if the chicken is cooked ahead of stuffing so people don’t think it gets cooked during frying and get sick ?

    Reply

  10. I’m sure meat needs to be cooked prior to filling as a few minutes isn’t enough time. Also, what’s a good tip in working with wonton wrappers? . I’ve tried before but mine never look crimped like this they are usually a mess.. This looks good would like to try it now so I have the technique down before the holidays kick in

    Reply

    1. Hey Lynn! there is no need to cook the meat before mixing. The meat steams inside the potstickers. My best tip is to always keep the wrappers cover with a damp towel or keep them in a plastic bag. They dry out quickly and when that happens they tear. Hope this helps! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

      Reply

  11. Hi Tieghan. These look delicious. Thinking about serving them as an appetizer on Christmas Eve. If I make them ahead of time and freeze them, do they need to be thawed before cooking? Thank you!

    Reply

    1. Hey Anne! Yes, I recommend thawing before cooking or boiling from frozen for a few minutes (to thaw them out), then pan frying. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

      Reply

    1. Hey Anne, there is no need to cook the meat before mixing. The meat steams inside the potstickers. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

      Reply

  13. 5 stars
    Definitely can’t beat homemade, or cooking/baking-filled snow days! These potstickers are the perfect mix of savory and sweet (with the gorgeous jewel-like dipping sauce).

    Reply