These chicken and vegetable potstickers are a delightful fusion of flavors and textures, perfect for a snack or appetizer. The combination of fresh vegetables and savory chicken wrapped in a crispy, golden-brown exterior makes for an irresistible treat. Whether you're hosting a dinner party or simply craving something delicious, these potstickers are sure to impress.
When preparing this recipe, you may need to visit the supermarket for a few specific ingredients. Potsticker wrappers might not be a staple in every household, but they can usually be found in the refrigerated section of most grocery stores or Asian markets. Additionally, sesame oil is essential for adding a rich, nutty flavor to the filling, so make sure to pick up a bottle if you don't already have it in your pantry.

Ingredients for Chicken and Vegetable Potstickers
Cabbage: Shredded cabbage adds a crunchy texture and mild flavor to the filling.
Carrots: Grated carrots provide a touch of sweetness and vibrant color.
Mushrooms: Finely chopped mushrooms bring an earthy depth to the mixture.
Garlic: Minced garlic enhances the overall flavor with its pungent aroma.
Soy sauce: Soy sauce adds a savory umami taste to the filling.
Sesame oil: Sesame oil imparts a rich, nutty flavor that complements the other ingredients.
Potsticker wrappers: These wrappers are used to encase the filling, creating the signature potsticker shape.
Technique Tip for This Recipe
Suggested Side Dishes
Alternative Ingredients
shredded cabbage - Substitute with shredded kale: Kale provides a similar texture and nutritional profile, adding a slightly different but pleasant flavor.
grated carrots - Substitute with grated zucchini: Zucchini has a similar moisture content and texture, making it a great alternative while adding a mild flavor.
finely chopped mushrooms - Substitute with finely chopped tofu: Tofu offers a similar texture and can absorb flavors well, making it a good protein-rich substitute.
minced garlic - Substitute with minced ginger: Ginger provides a different but complementary flavor profile, adding a bit of spice and warmth.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste, making it suitable for those with gluten sensitivities.
sesame oil - Substitute with olive oil: Olive oil can be used as a healthier alternative, though it will impart a different flavor.
potsticker wrappers - Substitute with rice paper: Rice paper can be used as a gluten-free alternative, providing a different texture but still effective for wrapping the filling.
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How to Store or Freeze This Dish
- Allow the potstickers to cool completely before storing. This prevents condensation from forming, which can make them soggy.
- Place the cooled potstickers in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching to avoid sticking together.
- Transfer the baking sheet to the freezer and freeze the potstickers for about 1-2 hours, or until they are solid.
- Once frozen, transfer the potstickers to a resealable freezer bag or an airtight container. Label the bag or container with the date for easy reference.
- For optimal freshness, consume the frozen potstickers within 2-3 months.
- When ready to cook, there's no need to thaw the potstickers. Simply follow the cooking instructions, adding a few extra minutes to the steaming time to ensure they are heated through.
- If storing in the refrigerator, place the potstickers in an airtight container and consume within 2-3 days for the best taste and texture.
- To reheat refrigerated potstickers, you can either pan-fry them again until heated through or steam them for a few minutes. Avoid microwaving as it can make the wrappers chewy.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat and add a small amount of oil.
- Place the leftover potstickers in the skillet, ensuring they are not touching.
- Cook for 2-3 minutes until the bottoms are crispy and golden brown.
- Add a splash of water to the skillet and cover with a lid to steam for an additional 2-3 minutes.
- Remove the lid and cook for another minute to evaporate any remaining water.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Arrange the potstickers on a baking sheet lined with parchment paper.
- Lightly brush the potstickers with oil to help them crisp up.
- Bake for 10-12 minutes, flipping them halfway through to ensure even heating.
Microwave Method:
- Place the potstickers on a microwave-safe plate.
- Cover them with a damp paper towel to prevent them from drying out.
- Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heated evenly.
- For a crispier texture, you can quickly pan-fry them in a skillet after microwaving.
Steamer Method:
- Fill a pot with a few inches of water and bring it to a simmer.
- Place the potstickers in a steamer basket, ensuring they are not touching.
- Cover and steam for 5-7 minutes until they are heated through.
- For added crispiness, you can quickly pan-fry them in a skillet after steaming.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Lightly spray the potstickers with oil.
- Arrange them in a single layer in the air fryer basket.
- Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
Best Tools for This Recipe
Mixing bowl: A large bowl used to combine the cabbage, carrots, mushrooms, garlic, soy sauce, and sesame oil.
Grater: A tool used to grate the carrots into fine pieces.
Knife: Used for finely chopping the mushrooms and mincing the garlic.
Cutting board: A surface to chop the vegetables and garlic on.
Spoon: Used to place a small spoonful of the mixture in the center of each potsticker wrapper.
Small bowl of water: Used to seal the edges of the potsticker wrappers.
Frying pan: Used to cook the potstickers until the bottoms are golden brown.
Lid: Used to cover the frying pan and steam the potstickers.
Spatula: Used to remove the potstickers from the pan once they are cooked.
Measuring spoons: Used to measure the soy sauce and sesame oil accurately.
Tongs: Helpful for placing and flipping the potstickers in the pan.
How to Save Time on This Recipe
Prepare the filling in advance: Mix the cabbage, carrots, mushrooms, garlic, soy sauce, and sesame oil the night before to save time on the day of cooking.
Use pre-made wrappers: Opt for store-bought potsticker wrappers to avoid the time-consuming process of making them from scratch.
Batch cooking: Make a large batch of potstickers and freeze them. This way, you can cook them directly from frozen whenever needed.
Efficient sealing: Use a small bowl of water to quickly seal the edges of the wrappers without fuss.
Steam and fry simultaneously: Use a pan with a lid to both fry and steam the potstickers in one go, reducing cooking time.

Chicken and Vegetable Potstickers Recipe
Ingredients
Main Ingredients
- 1 cup Cabbage shredded
- 1 cup Carrots grated
- 1 cup Mushrooms finely chopped
- 2 cloves Garlic minced
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 1 pack Potsticker Wrappers
Instructions
- 1. In a mixing bowl, combine cabbage, carrots, mushrooms, garlic, soy sauce, and sesame oil.
- 2. Place a small spoonful of the mixture in the center of each potsticker wrapper.
- 3. Fold the wrapper in half and seal the edges with water.
- 4. Heat a frying pan over medium heat and add a bit of oil.
- 5. Place potstickers in the pan and cook until the bottoms are golden brown.
- 6. Add a splash of water to the pan and cover to steam for a few minutes.
- 7. Serve hot with your favorite dipping sauce.
Nutritional Value
Keywords
Suggested Main Courses and Desserts
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