These potstickers are stuffed with a flavorful spicy chicken filling and baked entirely on a sheet pan instead of frying for easy cleanup! Pair these spicy chicken potstickers with a ginger dipping sauce for an incredible appetizer or side dish.
We’re upping the snack game in a major way today and don’t blame me if you want to live off potstickers for the foreseeable future.
Unsurprisingly, these potstickers are currently the favorite app in our house. They’re seriously such a fun cooking project and taste like they came from a fancy Asian restaurant.
They’ve got a little kick to them from the spicy chicken filling and gingery dipping sauce but boy, are they ever addictive.
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!
These Spicy Chicken Potstickers feature…
- A flavorful spicy ground chicken filling
- Super crispy potsticker exterior (that we’re achieving without frying!)
- A sweet and spicy ginger dipping sauce
Making the Spicy Chicken Potstickers
(scroll to the bottom of the post for the full recipe!)
Ingredients You Will Need
- Vegetable oil
- Ground chicken
- Chile pepper
- Green onion
- Soy sauce
- Red pepper flakes
- Dumpling wrappers
- Sesame oil
- Sweet chili sauce
- Rice wine vinegar
- Brown sugar
How To Adjust Heat Level
Whether you’re a fan of spice or like it mild, it’s very easy to adjust the heat level in these potstickers to fit your personal preference!
Mild – skip the chile pepper and add a few shakes of red pepper flakes.
Spicy – follow the recipe as written.
Extra-spicy – use a spicier pepper such as serrano or habanero and several shakes of red pepper flakes.
Tips for Perfect Potstickers
- Use round dumpling wrappers – they’re typically labeled gyoza or potsticker wrappers and you can find these in most Asian grocery stores. Wonton wrappers will also work, they will just be a slightly different shape.
- Wet edges of dumpling wrappers – we usually keep a small bowl of water close by when filling the potstickers so we can wet the edges of the wrappers easily – this helps the wrappers seal shut once filled.
- Use just under a tablespoon of filling – we found that this amount was ideal for potstickers that were perfectly filled, but not so filled that they burst open while baking.
- Use fresh garlic and ginger – this makes a huge difference flavor-wise in the filling and the sauce.
- Bake potstickers at a high temperature – 425F cooks the potstickers fast and crisps them up perfectly.
- Flip potstickers halfway through baking – this helps both sides crisp up evenly.
Try these ideas for a different twist on these potstickers
- Use a different meat – ground beef or turkey would work great in place of the chicken.
- Substitute different vegetables – try sauteed mushrooms, finely-chopped sweet pepper, or zucchini in place of the carrot and cabbage.
- Try a different dipping sauce – feel free to use your favorite Asian sauce for dipping.
Make Ahead Instructions
Follow these tips for make ahead and freezing instructions
- Make filling – the filling can be assembled and stored in refrigerator up to 3 days.
- Fill the potstickers – filled potstickers can be stored in refrigerator up to 3 days. Proceed with cooking per recipe instructions when ready to bake.
- Freeze potstickers – once the potstickers are baked they can be frozen up to 1 month. Reheat potstickers from frozen in oven or in air fryer until they register 165F.
The only issue we have with these potstickers is that they are SO dang addictive! The outside is so dang crispy while the inside is filled to perfection with spicy ground chicken.
A good dip in that ginger sauce and you can see why a batch of these potstickers never last long.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More appetizers that bring the heat!
Sheet Pan Spicy Chicken Potstickers with Ginger Sauce
- 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 or jalapeno, finely minced
- 1/4 cup minced 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
- 18-21 round Asian dumpling wrappers (gyoza or potsticker)
- 1 teaspoon sesame oil
- 1 teaspoon 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 minced green onion
- Preheat oven to 425F. Grease a large baking sheet with 1 tablespoon 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 a work surface and place about 1 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.
- In a small skillet, heat sesame oil over medium 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.
For a step-by-step guide to making this recipe, check out the video!
This post was updated with new recipe tips and photos on 4/26/23.
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?
Yes, they definitely can! I would recommend reheating from frozen in the oven 10-15 minutes at 375F.
Would you freeze before or after baking if wanting to prep ahead of time?
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.
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?
Hi Kate – the chicken is put in raw. It cooks fully in the potsticker. 🙂