Potstickers great, store bought or homemade

Terrie McArthurRecipes for Healthy Living

I love potstickers.

Usually I keep some from Costco in the freezer for those nights when I just don’t want to cook. Imagine my delight when I found this recipe on Pinterest. It’s so nice to have homemade ones. You could even freeze some and eat later.

You could also adjust the ingredients for your own tastes. We do love the dim sum sauce, so I’ll have to discover its secrets also.

Sesame Chicken Potstickers

Yield: six servings


1 pound ground chicken

3 ounces shiitake mushrooms, diced

2 cloves garlic, pressed

2 green onions, thinly sliced

2 tablespoons reduced sodium soy sauce

1 tablespoon sesame oil

1 tablespoon freshly grated ginger

1 teaspoon rice vinegar

1/4 teaspoon white pepper

36 2-inch won ton wrappers

2 tablespoons vegetable oil

Soy sauce, for serving


1. In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper. (Shredded cabbage, about a cup, would be nice in this one, or even make them vegetarian.)


3. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. I cook mine the traditional way by boiling them for about 3 minutes if thawed and 6 if frozen. After boiling, drain and towel dry then cook them in the skillet until golden.

4. Serve immediately with soy sauce, if desired.

Now wasn’t that easy?

To freeze, place uncooked potstickers in a single layer on a baking sheet in the fridge overnight. Transfer to freezer bags.

Terrie McArthur is owner of Just Imagine Interior Design Studio. She can be reached at 702-345-8714.