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

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 (about potstickers)
Calories Per Serving: 299 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

  • 1 pound raw ground chicken, turkey, or pork
  • 1 cup shredded kale
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, grated
  • 2 green onions, chopped
  • 2 carrots, shredded
  • 1/4 cup low sodium soy sauce
  • 2 teaspoons sesame oil, plus more for cooking
  • black pepper
  • 40 round wonton wrappers
  • 1/3 cup raw sesame seeds

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. 

horizontal photo of Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce on plate with chopsticks

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Comments

  1. 5 stars
    This was incredible! So easy to make and we are still talking about the sauce. How long does the sauce keep? I have loved every recipe I have tried on your site. Thank you!

    1. Hey Randi,
      Thank you so very much for giving the recipe a try, I am so glad it worked out for you! I would say the sauce is good for a few weeks in the fridge. Happy New Year! xTieghan

  2. 5 stars
    Love this recipe! So yummy and a great weeknight meal. I was just wondering if you typically use a nonstick pan or not? I didn’t to make sure the bottom crisped up but then had some trouble removing the dumplings.

    1. Hey Dani,
      Thanks so much for giving the recipe a try! I used a cast iron skillet with this recipe. Please let me know if you have any other question. Happy Holidays! xTieghan

  3. 5 stars
    I made these last night. They were delicious! My boyfriend said they tasted like they should be in a fancy restaurant. I couldn’t find round wonton wrappers but the square ones worked just fine.

    1. Wow that is so amazing! I am really glad this recipe turned out so well for you, Becky! Thank you! xTieghan

  4. OMG! Made these for dinner tonight and loved them so much! It was my first attempt at potstickers, but certainly not my last. Thanks for the delicious recipes, we’ve yet to find one we don’t love. I’m freezing our extras, how do we reheat them?

  5. 5 stars
    I have made this recipe quite a few times and I love it more and more each time, especially if I am making it with friends or my boyfriend. Enjoy!

  6. Do you think cooking them a slightly different way, the same as you do in the Crispy Sesame Ginger Potstickers recipe would work? We’re moving and only have tiny pans with us, and a big pot, so I’m thinking to steam them, dip in sesame seeds and then a quick fry to get crispy will work much better with the items I still have to cook with.
    Thanks!

    1. Hey Toni,
      Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    I made this tonight and oh my gosh!! It was SO. GOOD! The whole family loved it. I made it just as you instructed and everything turned out perfectly! ❤️

  8. 5 stars
    I made these with my Mom and my sisters, and we had such a fun time! The potstickers were amazing! I would totally do this recipe again. We made a slight change to the recipe, we used seasoned sausage for our meat, and we did not use pomegranate arils in the sauce, but it turned out great! Again, I would totally make this recipe again! The sauce really compliments the potstickers. Thanks for the recipe!

    1. Thank you for trying this one, Gwyneth! I am really glad it turned out so well for you! xTieghan

  9. I love this recipe. It worked great. I tried it with Dungeness crab and it tasted great but they weren’t crispy. Any ideas?

    1. Hi Meghan,
      Thanks so much for trying the recipe! Next time make sure your pan is super hot, that is key to the crispiness. xTieghan

  10. 5 stars
    I’ve made these twice already with ground chicken and they were delicious! I’m going to try pork next time. My husband and I are celebrating our 6th anniversary next week and I’m going to make these as an appetizer along with our take-out sushi!

    1. I am so glad these turned out so well for you! Also, congratulations, Courtney!! I hope you both have an amazing day! xTieghan

  11. 5 stars
    Another hit! We are 5 Asian recieps with 5 stars – 5 for 5. I am soooo thankful for the delish and easy to make Asian receipes. Our fav are the meatballs. The potstickers were easy to make but they look over an hour due to the wonton stuffing. Other than that, I highly recommend!

  12. 5 stars
    These were easy to make and delicious. Adding the sesame seeds on the bottom creates a great way to “fry” them. Loved the sauce..a little kick of spice.

  13. Have you tried freezing the potstickers? Wondering whether you would freeze them after they’d been fried – but maybe not steamed? Or freeze them before frying/steaming? Thank you!
    I make pierogies with my family and we cook them, then douse in butter and then freeze. Usually when we reheat we either zap them or brown them in butter with onions. So good! Anyway, think the potstickers might freeze well too, and would appreciate your expertise. Making me hungry……
    Diane

    1. Hi Diane! When freezing I like to first freeze the uncooked potstickers on a parchment lined baking sheet in a single layer without any potstickers touching each other. Freeze 1 hour hour, then transfer to a freezer bag and freeze for up to 3 months. To cook, cook from frozen adding more time for steaming, about 2-3 additional minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan

  14. 5 stars
    Never realized how easy it was to make pot stickers! Dipping them in sesame seeds and toasting them made them absolutely amazing. I didn’t add kale the first time I made but did the second and well it worked! Dipping sauce also so good!!

  15. Making these for Christmas Eve… a few questions
    1. If I make them ahead and freeze them, do I put sesame seeds on prior to freezing or right before cooking?
    2. If I pan fry then steam, do you think I can wrap them in foil and keep them in the oven on warm before serving them? Trying to avoid cooking while in have company.
    Thanks!

    1. HI!
      1. I would put the seeds on before freezing, but either before or after should work just fine.
      2. Yes, you should be able to wrap in foil to keep warm. Make sure the foil is greased to ensure the potstickers do not stick to the foil.
      Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  16. I followed the recipe but mine turned out extremely soggy and there was still a lot of oil and water in the pan after 6mins… not sure what went wrong.

    1. Hey Laura, did you change anything within the recipe? Can you give me some details about how you made and cooked these? It’s hard to help without knowing any details and or being in your kitchen with you. If you can give me some info, I can help problem solve for you. So sorry you are having trouble!

  17. 5 stars
    I make potstickers a lot but never thought to coat the bottoms with sesame seeds. – looks awesome, I’ll have to try the sesame seed thing this weekend. Lots of people are asking if the meat needs to be pre-cooked but I think you were clear. You fry to brown the potstickers, THEN you steam to make sure the meat is cooked. This is why you’re adding water and covering. It only takes a few minutes, just cut open to make sure no part is still pink and raw. If it is, just steam longer. Yum!

  18. 5 stars
    Made these last night for a dinner with friends.
    I used boneless skinless chicken thighs and added some shitake mushrooms.
    They were a big hit! And my kids loved them too!
    Will definitely make these again.

  19. 5 stars
    SO SO GOOD! We had Asain fest last night and this was one of the favorites. Filling is super flavorful but not salty and the dipping sauce is such a lovely compliment to them…I ended up adding a tablespoon of rice vinegar to the dipping sauce because I am an acid lover. Highly recommend!

  20. These sound amazing! I’d like to make them for an upcoming Halloween party. Do you think if I made them as instructed, but then placed them in a crockpot on warm to serve for the party they would hold together ok? I try to do as much prep work ahead of time as possible so the oven isn’t heating the house, and I’m not cooking while guests are arriving. Thanks in advance!

    1. Hey Katie! Love the idea of placing these in a crockpot. I think that will work perfectly! Genius idea!! Just don’t over crowd them to be sure they don’t stick together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  21. 5 stars
    These took me two hours to make instead of 40 minutes, but they were worth it- very yummy. I fried and then steamed in a second pan to speed up cooking time.

  22. 5 stars
    These were delicious! My fiancé and I devoured them. The sauce with them was perfect too. They cooked perfectly without precooking the meat. I’ll definitely make again.

  23. I accidentally bought the circular wrappers and not the square wonton ones, will those work? Are these any modifications I’ll need to make?

    1. HI! The circle wrappers actually work better! No adjustments needed. Follow as is 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  24. How did you get the potstickers to have a roundish/curved shape at the top of the potstickers? Your wrappers in the photo are square. Did you cut them into circles?

    1. Hi Veronica! Yes, I just cut my wrappers into circles. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  25. 5 stars
    I love this recipe. I have made it numerous times. But every time I make it, I find myself wondering what to accompany it with. I generally make it for dinner, not an app, as it’s time consuming but it always needs more to create a full dinner. I would even make something else as the main dish and have the pot stickers as the side dish. Thanks!

    1. I am so glad you have loved this recipe! Why not try a pho or ramen? Or maybe some rice to add! xTieghan

  26. 5 stars
    Loved these!! So much easier to make than I thought they would be. Also like kind of healthy? 🙂
    Only thing is that they didn’t freeze well for me. It took them forever to defrost and then they all stuck together and the dough tore apart. They still tasted great though!!

    1. Hi Kristen, when freezing it is important to first freeze the uncooked potstickers on a parchment lined baking sheet in a single layer without any potstickers touching each other. To cook, cook from frozen adding more time for steaming, about 2-3 additional minutes. Please let me know if you have any other questions. So glad love this recipe! Thank you! xTieghan

  27. 5 stars
    Loved, loved, loved!! Have frozen the left over ones. We’ll see how that experiment works out…
    T – would you ever consider revolutionizing the way recipes are published?!?! I would love it if someone would include the time it takes to prepare the ingredients, because prep time doesn’t cover it. Shredding kale, grating ginger, etc it all adds up and no one ever mentions it… And doing right is so key.

    1. Hi Caroline! I will look into it, thank you! I hope you continue to enjoy my blog! xTieghan

  28. 5 stars
    Awesome!! I cooked half right after I made them and the rest I left refrigerated until the next day then cooked them. A huge hit!!

  29. 5 stars
    I made these for dinner tonight. I love to cook, but have never made potstickers. When I read the recipe, the flavor seemed on point…….and I was right to trust you. The sesame seeds added crunch. The meat (I used ground turkey) was cooked and tender. The sauce was delicious. Thank you!

  30. 5 stars
    Sensational!! Used pork and followed the recipe as written. My nonstick scan pan worked wonderfully for this. The deeply toasted sesame seeds really boost the flavor. Can’t wait to make these again!!!

  31. 5 stars
    Made these tonight for dinner. Delicious! My husband loved them too. That sauce! I used spinach instead of kale (not a fan) and it was great. Thanks for your daily recipe inspirations. I made your super green sun-dried tomato herb salad with crispy chickpeas a few weeks ago for a extended family dinner and everyone loved it.

  32. Can’t wait to make these tonight. I have a simple recipe to make the wrappers and am so excited to try the sesame seeds!

  33. 5 stars
    AH-MAZING! I made these last week and my family went crazy for them. They have asked for them again and again. In fact, my daughters are in the kitchen as I write this, making a double batch, dinner tonight and another for sometime soon in the future (I am going to freeze them). I agree, the sesame seeds to the potstickers to the next level and the sauce goes perfectly with them. Thanks!

  34. 5 stars
    Just made these..OMG! These were delicious!!! I will definitely be adding into the rotation!! The sauce was equally as delicious!! This is a must try!

    1. HI! What do you mean recommendations? Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  35. 5 stars
    Made these yesterday for my grandsons birthday party. They were gone as fast as I could cook them. Made them early in the day so I put them in the freezer until everyone arrived. Cooked them as you said from frozen and they came out great. Love the sauce and will use it for other recipes.

  36. Made these yesterday for my grandsons birthday party. They were gone as fast as I could cook them. Made them early in the day so I stored them in the freezer until everyone arrived. Cooked them as you said from frozen and they came out great. Love the sauce and will use it for other recipes.

  37. I didn’t get to make these back when you first posted this recipe, but am planning on having them this weekend. I’ve always cooked potstickers the exact opposite way, in that I steam them first and when the water evaporates, the dumplings brown in the oil left in the pan. If occurred to me that this recipe might not work that way, as the sesame seeds might fall off because they hadn’t been seared into the wonton skin prior to steaming. What do you all think would be best?

    1. HI! Yes, I do think the sesame seeds would fall off so I would recommend cooking them as directed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  38. Any suggestions for a substitute for the Thai Chili sauce? It sounds amazing but I have a diet restriction that prevents me eating most of the bottles sauces etc. Can you make it from scratch? Thanks for the recipe I can’t wait to try it ?!

    1. hi! I would use 2 tablespoons chili sauce ( it’s called sambal oelek and can be found in most grocery stores in the Asian isle) and 2 tablespoons honey in place of the thai chili sauce. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  39. So excited to try these! I assembled them last night and they’re currently in the freezer. I have two questions though!
    1) Should I use a nonstick pan? I’m worried that they might stick to the pan and tear…
    2) How many do you place in the pan at once when cooking? Would overcrowding prevent them from cooking as well?

    1. HI! I use a cast iron pan and don’t have any issues with sticking, but you can certainly use a non-stick pan. I usually cook about 8-10 at a time. You should not over crowd the pan, so cook in batches, if needed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan ?

  40. 5 stars
    We made these for dinner last night and they were great!!! Everyone (including our 1-year-old) LOVED them 😀
    I love all of the veggies in the filling so it makes for a complete meal if you don’t want to make any sides. YUM!

  41. 5 stars
    Just made these for dinner as written (but with ground pork), they were delicious, so much flavor! I did make the first batch in my All Clad pan and at the end of the steaming process they were stuck to the pan. Switched the next batch to a non-stick pan, problem solved. I will be making these again! The meat mixture would also be good in lettuce wraps.

  42. 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.

  43. 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!!!!

    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!

    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

    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

  44. 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 ?

  45. 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

    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

  46. 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!

    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

    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

  47. 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).

  48. Hmm, I am not sure. I would think that would be just fine. Please let me know how it goes. I hope you love this recipe. Thanks so much!! xTieghan