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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!
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this last night it was so good. I am sure I did not wrap them correct but the taste was well worth it.
Hey Kathy,
Fantastic!! I love that this recipe turned out tasty for you, thanks so much for giving it a try! xx
Are these really approximately 3467 calories?
Hey Samantha,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Can you freeze these? If yes, do you recommend freezing while raw or after they are cooked?
Hey Jacklyn,
Totally! I would freeze before cooking:) I hope you love the recipe, please let me know if you have any other questions! xT
what is the best way to freeze then deforst to cook?
Hey Laurel,
You can flash fresh the potstickers on a baking sheet and then pop them in a airtight ziplock bag. You can follow the cooking as instructions, they will thaw in the pot. I hope this helps! xT
I made these tonight, and my husband and I loved them! Tieghan, they were delicious! Your recipes are the best.
Hi Kris,
Thanks for your feedback! I love to hear that this recipe was enjoyed, thanks for making it:) Have the best week! xxT
I love all of your potsticker fillings and sauces. I usually combine the recipes. I was wondering – Do you have a folding tutorial for the square and the round wrapper shapes?
Hey Joanna,
So sorry I don’t, but I will try to add to my list to make one! Please let me know if you give the recipe a try! xTieghan
Any sub for Kale? I love all your recipes!
Hi Deborah,
You can use spinach in place of kale. Let me know if you have any other questions! xTieghan
Made this tonight, they were soo good! Thank you for all the fantastic recipes! 🙂
Hey Lisa,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
Awesome!!!!! As everything is that I make from the books or website 🙂
Hey Ann,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
These were outstanding! This will definitely be a family favorite going forward!!!
Hey Lindsey,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
Going to make this recipe this week! If I want to freeze should I cook first or freeze before cooking? Thanks and will report back after we eat them!
Hey Courtney,
I would freeze them before cooking. I hope you love this recipe, please let me know if you give it a try! xTieghan
I made these tonight plus the magical pomegranate sauce. OHMYGOD! Fabulous. I did however use shrimp instead of chicken but holy goodness..I simply cannot thank you enough for the recipe. I also need to say that I originally found your site looking for insty pot recipes. Seriously…made the Coq Au Vin last night. I want to hug you.
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These were amazing. Freezing some for later! Thank you! I was telling some ladies at the grocery store about your site. (They had asked about the wonton wrappers I was buying.). I sent them to your way. Haven’t had anything from your site that I’ve made and not liked. Thank you for always sharing amazing food!
Hey Melissa,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Loved these! We froze our leftovers. Does the cooking method change when preparing from frozen?
Hey Teresa,
Fantastic! Thanks so much for making this recipe, I am delighted that it was enjoyed:) Yes, they will just take a little longer. xTieghan
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!
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
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.
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
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.
Wow that is so amazing! I am really glad this recipe turned out so well for you, Becky! Thank you! xTieghan