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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.


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: 3467 kcal

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


Sticky Pomegranate Sauce


  • 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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  1. 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?

  2. 5 stars
    These potstickers were outstanding! The sesame crust was the perfect added touch. Will definitely make again.

  3. 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!

  4. 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.

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

  5. 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! ❤️

  6. 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!

  7. 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

  8. 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

  9. 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!

  10. 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.

  11. 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……

    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

  12. 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!!

  13. 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.

    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