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Ginger Sesame Chicken Potstickers with Sweet Chili Pomegranate Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 73 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 48 potstickers
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian
  • Diet: Low Fat

Description

These Ginger Sesame Chicken Potstickers are a flavorful and satisfying appetizer or main dish, featuring ground chicken mixed with fresh kale, ginger, garlic, and veggies. They are pan-fried to a crispy golden bottom, then steamed for juicy tenderness. Paired with a vibrant Sweet Chili Pomegranate Sauce, these potstickers balance savory and sweet with a delightful crunch from toasted sesame seeds.

Ingredients

Filling and Wrappers

  • 1 pound raw ground chicken or turkey
  • 1 cup shredded kale
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, grated
  • 2 green onions, chopped
  • 2 carrots, shredded
  • 1/4 cup low sodium soy sauce
  • 2 teaspoons sesame oil, plus more for cooking
  • Black pepper, to taste
  • 40 round wonton wrappers
  • 1/3 cup raw sesame seeds

Sweet Chili Pomegranate Sauce

  • 1/2 cup sweet Thai chili sauce
  • 1/4 cup pomegranate juice
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup pomegranate arils

Instructions

  1. Prepare the filling: In a medium bowl, thoroughly combine the raw ground chicken, shredded kale, grated ginger, grated garlic, chopped green onions, shredded carrots, 1/4 cup low sodium soy sauce, 2 teaspoons sesame oil, and a pinch of black pepper to taste. Mix well to evenly distribute the flavors.
  2. Assemble the potstickers: Working with one wonton wrapper at a time, place about 1 tablespoon of the filling into the center. Lightly brush water around the edges of the wrapper to help seal. Fold the wrapper over to create a half moon shape and firmly pinch the edges to seal the dumpling completely. Repeat this process for all the wrappers and filling.
  3. Coat with sesame seeds: Pour the raw sesame seeds into a shallow bowl. Lightly brush the bottom of each assembled potsticker with water, then gently press or dredge the bottom side into the sesame seeds until coated.
  4. Cook the potstickers: Heat a few tablespoons of sesame oil in a large skillet over medium heat. When the oil shimmers, place the potstickers sesame seed side down in the pan. Cook until their bottoms are a light golden brown, approximately 2 to 3 minutes. Carefully pour 1/4 cup of water into the skillet (stand back to avoid splatter), then immediately cover the skillet with a tight-fitting lid to trap steam. Reduce the heat to medium-low and let the potstickers steam for 5 to 6 minutes, or until the filling is fully cooked through.
  5. Make the sauce: While the potstickers cook, combine the sweet Thai chili sauce, pomegranate juice, low sodium soy sauce, and pomegranate arils in a medium bowl. Stir gently to mix and keep the arils intact.
  6. Serve: Remove the potstickers from the skillet and serve hot alongside the sweet chili pomegranate sauce for dipping.

Notes

  • You can substitute ground turkey for chicken if preferred.
  • Make sure to seal potstickers tightly to prevent filling from leaking during cooking.
  • Using low sodium soy sauce helps control the saltiness of the dish.
  • Be cautious when adding water to the hot skillet to avoid splattering injuries.
  • Serve potstickers immediately for best texture; leftovers can be reheated in a skillet to regain crispness.
  • Pomegranate arils add fresh bursts of flavor and are optional but recommended.

Find it online: https://yumbara.com/ginger-sesame-chicken-potstickers-with-sweet-chili-pomegranate-sauce-recipe/