Potstickers are unbelievably easy to make. Best of all, they’re freezer-friendly, perfect for those busy weeknights!


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





In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.

To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

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.

Serve immediately with soy sauce, if desired.