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Kai's Chicken Potstickers

 made it  |  0 reviews   |   photos
Autumn Pumpkin

"A good, spicy alternative to egg rolls, these will feed a hoard! Great as an appetizer for a party."
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1 h 8 m servings 322 cals
Original recipe yields 12 servings (60 potstickers)

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  1. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
  2. Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
  3. Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
  4. Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
  5. Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.

Nutrition Facts

Per Serving: 322 calories; 17.1 g fat; 28.7 g carbohydrates; 13.3 g protein; 26 mg cholesterol; 562 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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