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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.
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.
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!
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!
I hope you love the sesame seeds Tricia! Thank you! xTieghan
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.
That is so great to hear! Thank you for trying this Kusum! xTieghan
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!
Thank you so much Michelle! I am so glad you loved this recipe! xTieghan
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!
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
Amazing!!
Thank you Elizabeth! xTieghan
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.
Thank you so much Lea! xTieghan
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.
Thank you so much Brie! I am so glad you loved this recipe! xTieghan
Another amazing recipe thanks Tieghan.
Thank you so much Charmaine! xTieghan
I accidentally bought the circular wrappers and not the square wonton ones, will those work? Are these any modifications I’ll need to make?
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
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?
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
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!
I am so glad you have loved this recipe! Why not try a pho or ramen? Or maybe some rice to add! xTieghan
Made these for dinner tonight and they’re delicious! I loved the addition of the sesame seeds.
Thank you so much Anna! xTieghan
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!!
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
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.
Hi Caroline! I will look into it, thank you! I hope you continue to enjoy my blog! xTieghan