I have a weakness for all things bite-size. Somehow, in my head, I think that because the food is small I can eat a bunch and not feel guilty. Thai style chicken pot stickers are one such weakness. I can make a big batch, freeze it, and pull some out for a quick snack any time. Today I am preparing a sesame ginger sauce which is not only easy, but also delicious.
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I am beginning to wonder if developing a recipe for Thai style chicken pot stickers was a blessing or a curse. Time will tell. For the time being I am enjoying them as much as I can. I now have another recipe to take to parties, or munch on Friday nights when we have appetizer night at our house.
As a kid I adored wontons; then later in life I discovered pot stickers and fell madly in love. In college I would make wontons in my little apartment, which would smell like a Chinese restaurant for days. I didn't care, and neither did my roommate, at least she never said anything.
My Thai style chicken pot stickers are like an Asian version of the beloved Latin American empanadas. The wonton wrappers are definitely king, because they make the job go faster, no rolling out dough! I opted for chicken in my Thai style chicken pot stickers, but feel free to use pork, or even shrimp. You can make them vegetarian by using tofu! See, very versatile. If you are able to find it, use Thai basil; the taste is more subtle than that of the traditional basil.
Create a simple dipping sauce with soy sauce, ginger, brown sugar, garlic, sesame seeds, rice vinegar , and green onion. I always use fresh ginger, or galangal, a close cousin of ginger. If you can't find it no worries because fresh ginger will work just as well.
Step by step photos to make Thai style chicken pot stickers
- Gather all your ingredients and have them measured, chopped and ready to go.
- Combine the chicken, celery, green onion, carrots, soy sauce, black pepper, garlic, ginger and Thai basil in a large bowl.
- Stir all the ingredients until well combined.
- Place about 1 tablespoon of the filling in the center of a wonton wrapper. Dip your finger in a bowl of water and wet the edge. Fold in half and keep both index fingers inside the wrapper so they don't stick together.
- Pinch the middle together and fold pleats from the middle outward pressing the wrapper together as you go.
- Pleat both sides the same way and press all together to seal once pleated.
- To make the dipping sauce: whisk together soy sauce, rice wine vinegar, sesame seeds, brown sugar, ginger and garlic.
- Place a thin layer of oil in a large skillet on medium heat and place the pot stickers bottom down to brown them.
- Once they are brown on the bottom pour in ⅓ cup water .
- Cover immediately and allow them to steam for 5 minutes. Uncover them and allow the water to evaporate.
Frequently Asked Questions
Yes, you can make them ahead and keep them in the refrigerator for 2 days before you cook and serve them. Place them in a large container and space them so they do no touch and stick together. Put laters of wax paper or parchment between them.
Yes, freeze them on a parchment lined baking sheet and do not allow them to touch. They will be firm and frozen in about 2 hours. After they are frozen place them in sealed freezer bags for up to 3 months.
Take them out of the freezer and place on a baking sheet and allow them to thaw for 20 minutes. If any ice crystals melt off, pat them dry before cooking.
If you microwave them they will not have a nice crispy bottom. If that is acceptable for you then go with the microwave. You can place them in a pan on medium heat to keep them crisp and heat them until warm in the center. Air frying is really good option also. Place them in the air fryer and heat 2-3 minutes at 350°F until the center is warm.
Most grocery stores or Asian markets will sell wonton wrappers in the refrigerator case. They are also called dumpling skins or gyoza wrappers. Any of these are fine. I like to use round wrapper but the most common seem to be the square ones. You can get creative folding the square wrappers to make your pot stickers. Alternatively you can use a round cookie cutter to make them into circles before filling and folding. If you feeling ambitious you can make your own wonton wrappers.
Other Asian Recipe Favorites
I love Thai food and one of my favorite simple dishes to make is Thai style pork loins with peanut sauce. You marinate them overnight and bake them. So simple! One of the most amazing curry dishes I have ever tried while traveling is Cambodian chicken amok. This has sweet coconut milk with some heat and tangy citrus flavors of lime leaves and lemongrass. Thai spicy lettuce wraps are a great low carb dish with huge flavors! Vietnamese Beef Stew (bò sốt vang) is very simple recipe for beef stew and has a truly unique flavor profile.
📖 Recipe
Thai Style Chicken Pot Stickers
Ingredients
Pot Stickers Ingredients
- 40 wonton wrappers round
- 1 ½ cups chicken cooked, minced
- ¼ cup celery chopped fine
- 3 stalks green onion chopped fine
- ¼ cup carrots chopped fine
- 2 teaspoon soy sauce
- 1 teaspoon black pepper fresh ground
- 2 cloves garlic minced
- 1 tablespoon ginger fresh, grated
- 1 tablespoon Thai basil chopped
- Oil for frying
Dipping Sauce Ingredients
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon brown sugar
- 2 teaspoon ginger fresh grated
- 1 clove garlic minced
- chopped green onion for garnish
Instructions
- In a large bowl mix together all of the pot sticker ingredients until they are well combined.
- To assemble, place a tablespoon of filling in the center of each wrapper and using your finger moisten the edges with water. Bring the edges together as to form a half circle. Pinch the middle. You will make a total of three pleats on each side. To do this, starting from the middle out, make a pleat and bring in towards the center.
- As you work, set your pot stickers on a surface covered with parchment or aluminum foil.
- Next, heat vegetable oil in a non-stick skillet, and lay the pot stickers in a single layer and cook for about 3-4 minutes or until the bottom is crisp. Add in about ⅓ cup of water. Cover and cook for about 5 minutes to allow them to steam then remove the lid. Allow the water to evaporate and transfer to a serving platter.
- Repeat the process each time wiping the pan with paper towel to remove any excess water.
- To make the dipping sauce place all ingredients in a bowl and whisk together.
- Serve with dipping sauce.
Arturo de la Guardia says
Yummy
Maria Elena de la Guardia says
Delicious!!!! Easy to make!