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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!
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?
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.
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.
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.
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.
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
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.
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
- 1/2 cup sweet Thai chili sauce
- 1/4 cup pomegranate juice
- 2 tablespoons low sodium soy sauce
- 1/2 cup pomegranate arils
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.
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!!
I am so glad you loved this Trish! Thank you! xTieghan
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!
Thank you for making this Veronica! I am so glad it turned out amazing for you! xTieghan
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!!!
I am so glad you loved this Lizabeth! Thank you!! xTieghan
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.
Hi Holly! I am so glad you loved this recipe and it turned out amazing for you! Thank you! xTieghan
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!
Thank you Kim! I hope you love these!
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!
That is so amazing! I am so glad you all love this recipe, Barbara! Thank you so much!
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!
Thank you so much! I am so glad you enjoyed this recipe!
Look forward to making these! Any recommendations for the sweet chili sauce?
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
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.
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.
That is so amazing! I am so glad everyone loved these potstickers, Earl!
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?
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
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 ?!
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
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?
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 ?
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!
That is so amazing! I am so glad your family loved this recipe, Lisa! Thank you for making it!
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.
Hi Jeanine! I am so glad you loved this recipe, that makes me so happy! Thank you!