Chicken potstickers are stuffed with a flavorful spicy chicken filling and baked entirely on a sheet pan instead of fried for easy cleanup! Pair these potstickers with a ginger dipping sauce for an incredible appetizer or side dish.
Just in case you’re on the hunt for the perfect app for your New Years festivities later this week…
Let me just say that these sheet pan spicy chicken potstickers will most definitely fit the bill.
These are currently the favorite app in our house. They’re seriously SO much fun to make and taste like they came from a fancy Asian restaurant.
Not only are these potstickers so much fun to make but they’re easier than most recipes AND lighter on the calories thanks to the almighty sheet pan!
Plus they make a lot which usually serves just the two of us in our house cause they’re SO dang good you can’t help but eat them all.
These Chicken Potstickers feature…
- A juicy, spicy ground chicken filling
- An incredibly crispy potsticker exterior (that we’re achieving without frying!)
- A sweet, salty, and spicy ginger dipping sauce
Making the Chicken Potstickers
(scroll to the bottom of the post for the full recipe!)
Spicy Chicken Filling
Ground chicken, finely shredded cabbage + carrot, fresh chile pepper for heat, fresh scallions, garlic, ginger, soy sauce, salt, and just a pinch of red pepper flakes are making up our filling.
Stir the filling together well until everything is homogenous and combined.
If you want the filling spicier, feel free to dial up the heat with additional red pepper flakes!
We think they pack a significant punch as is, but your call.
Filling the Potstickers
To fill the potstickers, you’re going to want to set up a little filling station on the counter.
First, make sure your oven is preheated to 425F and grease a large baking sheet well with 1 tablespoon vegetable oil.
Next, set your meat filling and potsticker wrappers (or gyoza wrappers) on your counter.
Arrange a plate for filling + a small prep bowl of water between them.
To fill the potstickers place just under a tablespoon (about 3/4 tablespoon) in the center of wrapper.
Wet your fingers with water and rub outside edges of the wrapper with water (you’re just slightly dampening the wrapper outside)
Fold potsticker wrapper over filling to create a half-moon shape. Pinch edges well to seal (if edges aren’t sticking together, wet your fingers with a little water and pinch again)
Once all your potstickers are filled, arrange them on the baking sheet and brush each potsticker with additional vegetable oil.
Baking the Potstickers
Bake the potstickers at 425F 10 minutes, then remove from oven and carefully flip each potsticker over to the opposite side.
Why are we doing this? This flipping step ensures that both sides of potstickers bake up evenly golden and crispy.
Return the potstickers to the oven and bake an additional 10-12 minutes until potstickers are a deep golden brown and register 165F on a meat thermometer.
Ginger Dipping Sauce
The base of the sauce starts by sauteeeing a little fresh grated ginger in a little sesame oil until just golden.
Place the sauteed ginger in a small bowl and whisk in soy sauce, sweet chili sauce, rice wine vinegar, a pinch of brown sugar, and fresh scallions.
That’s it! You can store the sauce in the fridge for up to 6 days if you want to make it ahead of time.
You won’t even BELIEVE how crispy, flavor-packed, and purely addictive these potstickers are!
Enjoy them piping hot from the oven with plenty of the ginger dipping sauce nearby. You’ve just gotta!
Every bit as good as the classic fried potstickers, I promise! We made these twice in two days, that’s how good they are.
More appetizers that bring the heat!
Sheet Pan Spicy Chicken Potstickers with Ginger Sauce
Ingredients
Chicken Potstickers
- 2 tablespoons vegetable oil, divided
- 1/2 lb ground chicken
- 3/4 cup shredded cabbage
- 1/4 cup shredded carrot (about 1 small carrot)
- 1 small red chile pepper, finely minced
- 1/4 cup finely chopped green onion
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- Pinch of red pepper flakes or more if you'd like it spicier
- 18 round Asian dumpling wrappers (gyoza or potsticker)
Ginger Sauce
- 1 teaspoon sesame oil
- 1 tablespoon grated fresh ginger
- 1/3 cup soy sauce
- 2 tablespoons sweet red chili sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon light brown sugar
- 2 tablespoons thinly sliced green onion
Instructions
Chicken Potstickers
- Preheat oven to 425F. Grease a large baking sheet with 1 tablespoon olive oil. Set aside.
- In a large bowl, combine ground chicken, cabbage, carrots, pepper, onion, garlic, ginger, soy sauce, salt, and red pepper flakes.
- Fill a small bowl with water. Place dumpling wrappers on work surface and place 3/4 tablespoon filling in the center of each wrapper. (just under a tablespoon fits best!) Use your fingers to rub the edges of each wrapper with water, then fold the dough over filling to create a half-circle. Pinch edges to seal.
- Arrange potstickers in a single layer on prepared baking sheet. Brush potstickers with remaining 1 tablespoon oil.
- Bake potstickers at 425F 10 minutes, then remove from oven and carefully flip each potsticker to opposite side. Return to oven and continue baking an additional 10-12 minutes until potstickers are golden and register 165F on a thermometer inserted in center of one. Keep potstickers warm for serving.
Ginger Sauce
- In a small skillet, heat sesame oil over medium-high heat until shimmery. Add ginger and saute 1-2 minutes until golden and fragrant. Transfer ginger to a small bowl and whisk in remaining sauce ingredients until smooth. Serve potstickers warm with ginger sauce for dipping.
Isabel M says
Great recipe idea! I can’t have any of the spicy flavors due to allergies but will make for the fam and also try with a bit of my pork dumpling mix that is always at the ready from the freezer.
Rie Weyg says
Looking forward to trying these tonight! Can they be assembled and frozen for a speedy weeknight dinner?
Sarah says
Yes, they definitely can! I would recommend reheating from frozen in the oven 10-15 minutes at 375F.
Melissa says
Would you freeze before or after baking if wanting to prep ahead of time?
Sarah says
Hi Melissa – I would recommend freezing before baking and then thawing completely in the fridge before cooking. They should freeze well up to 2 months.
Kate says
Excited to try this tomorrow for a tailgate. Do you cook the chicken before you combine the filling ingredients or do you put it in raw?
Sarah says
Hi Kate – the chicken is put in raw. It cooks fully in the potsticker. 🙂