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Vivi's Chicken Pot Stickers

Vivi's Chicken Potstickers

Why it's on our list

Courtney's daughter Vivi is an avid lover of Asian food! Whenever it's her turn to pick takeout, it's always Chinese food. Courtney has been experimenting with Asian recipes for years and has developed her standard Chicken Fried Rice, extra egg for Reagan, Kung Pao Chicken and spicy Thai Beef but had never made Gyoza, potstickers or dim sum of any kind.

One recent rainy Sunday, Vivi had the idea to make potstickers and Courtney was on board. After a trip to the local Asian grocery store for the gyoza wrappers, the girls set out to make their favorite takeout item at home. One Youtube tutorial later, Courtney and Vivi had their groove and were on their way stuffing and wrapping.

These tasty potstickers were such a hit not only did we make them again the very next night with the leftover filling, we had friends over to partake in the festivities of filling and sealing these delicious potstickers. A great time and meal was had by all and the girls felt extremely proud of themselves for learning a new skill!


For the Dipping Sauce

  • 1/2 cup ponzu

  • 2 tsp yuzu kosho

  • 1 to 2 tsp chili oil to taste

  • 1 tsp sesame oil

For the Potsticker

  • 1 LB organic ground chicken

  • 1 cup shredded Napa cabbage

  • 1/4 cup thinly sliced scallions

  • 2 tsp peeled and minced ginger

  • 2 large garlic clove minced

  • 2 TLBS soy sauce or tamari

  • 1 tsp freshly ground pepper

  • 1 tsp sesame oil

  • 60 round gyoza wrappers

  • 2 TLBS vegetable oil


In a large glass bowl combine ground chicken, scallions, cabbage, garlic, ginger, soy sauce, pepper, and sesame oil.

Line a baking sheet with parchment paper and fill a small bowl with water. (You will need this to help seal the potsticker)

Begin to assemble each potsticker.  Place skin on a clean work surface. Dip your finger in water and rub around edges of the wrapper. Place about a teaspoon of the chicken mixture on the skin. You can easily seal by folding in half and pinching around the edges of the wrapper. If you want the pretty pleated edges, there are endless youtube tutorials at your disposal. LOL!

Place potstickers on lined baking sheet and cover with a damp paper towel.

Cover the baking sheet with plastic wrap and place in freezer for 30 to 45 minutes.

In a large skillet over medium to medium high heat, add vegetable oil. Once oil is hot, add 8-10 potstickers being careful not to crowd the pan. Cook flat side down about 3 to 4 minutes until golden brown.

Once the flat side is golden brown and crisp, add 1/4 cup of water, cover with lid and steam for about 4 to 5 minutes. Insert meat thermometer to make sure inside reads 165°.

Serve right away with dipping sauce. Can be frozen.


Serve it up!

What is your favorite takeout dish to make at home? Send us a note!

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