Easy Pot Sticker Recipe

Reading Time: 4 minutes

Savory meats, diced vegetables, and seasonings packed into thin, doughy wrappers – this Easy Pot Sticker Recipe is simple, customizable, and perfect for freezing!

How to Make Easy Pot Stickers

Step 1: Prepare your ingredients by measuring them out. Next, chop the bok choy, grate the carrot, mince the shallot and garlic, and beat the egg.

Step 2: Using a large bowl, mix the ground chicken (yes, it’s still raw), chopped bok choy, grated carrot, minced garlic and shallot, sesame oil, fish sauce, oyster sauce, and chicken bouillon powder together. This should be thoroughly mixed together.

Step 3: On a parchment-lined baking sheet, lay your pot sticker wrapers flat. Place 2 teaspoons (not tablespoons) of filling in the center of each wraper. Do NOT overfill them!

Step 4: Using the beaten egg, moisten the entire circular edge of each wrapper, then fold in half to form a semi-circle. Finally, press the edges to seal them. If you really want to impress, pleat the edged of each one. If you’re freezing them for later, this is when you flash freeze them.

Step 5: Heat about a tablespoon of oil in a non-stick pan on medium-high. In batches (depending on the size of your pan) of about 10-20, cook the pot stickers until the bottoms are golden brown. Some people like to flip them over and cook both sides, but that’s not necessary. Once the bottoms are golden, add two tablespoons of water, cover, and steam them for about 5 minutes. Then, uncover the pot stickers and continue cooking until the water evaporates and the bottoms are crispy once again (1-2 minutes).

Step 6: If crunchy pot-stickers isn’t your thing, you can also just boil them. In a large pot, bring several cups of water to a boil. One at a time (to prevent them from sticking together) add each pot sticker and boil for approximately 5-6 minutes. Remove them with a slotted spoon.

Step 7: Plate and enjoy! (These go well with soy sauce for dipping.)

Tweaks

Pot Stickers are incredibly customizable….if you’re looking for inspiration, check out our tweaks below:

• Ginger: Include some finely minced ginger for added flavor.
• Spice It Up: Add a pinch of chili flakes or some sriracha for a spicy kick.
• Different Meats: Using ground pork or shrimp makes this a much more “traditional” Chinese recipe. But you can also try beef.
• Vegetarian Option: Replace the ground chicken with crumbled, firm tofu for a tasty vegetarian option. If you don’t like tofu, try diced mushrooms instead – it’ll add great umami flavours!
• Different Greens: Don’t have bok Choy? Try swapping it out with Napa cabbage, regular cabbage, or spinach. Still at a loss? Use spinach, kale, or Swiss chard instead of bok choy.
• Green Onions: Add some chopped green onions to the filling for a fresh twist.
• Dipping Sauce: Experiment with different dipping sauces, such as a mix of soy sauce, rice vinegar, and sesame oil.
• Hot Dipping Sauce: Try this hoter version of a soy-based dipping sauce if you’re still looking for a good recipe….soy sauce (1/4 cup), maple syrup (3 tbsp), rice wine vinegar (2 tbsp), chili paste (1 tbsp), chili oil (1 tsp), sesame seeds (1 tsp), and green onions/chives (diced handful).

Storage

Refrigerate: Pot stickers can be kept in the refrigerator for up to 4 days when stored properly in an airtight container. Cooked, leftover pot stickers should be refrigerated promptly after they have cooled down.

Freeze: You can freeze uncooked pot stickers for up to 3 months. Cooked pot stickers can be frozen for up to 2 months. After this time, they may still be safe to eat but may suffer from freezer burn or a loss of flavor and texture.

• Cooked = 3 months
• Uncooked = 2 months

Reheat: Transfer the frozen pot stickers (cooked or uncooked) to the refrigerator and let them thaw overnight. Uncooked pot stickers then follow the same instructions as usual for cooking them. Previously cooked pot stickers can be placed in a pan with heated oil for about 2-3 minutes, or until the bottoms are golden brown and crispy. Full instructions can be found here.