Mel’s Chicken Potstickers

Been craving for potstickers so I decided to make some.

The ingredients looks a lot but most of it should already be in your pantry.

These are delicious & should try it out.

You can freeze the rest of the potstickers and should last for about a week or 2…. if it will last that long.



  • 2 lbs ground chicken
  • 7-8 pcs of jumbo shrimp, peeled, deveined & chopped (optional)
  • 1 small piece of jicama (singkamas) OR 1 small can of water chestnuts, finely chopped
  • 4 pcs of mushrooms, finely chopped
  • 2 Tbsp grated ginger
  • 2 Tbsp crushed garlic
  • 3 bunches of scallions, chopped
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 4 Tbsp Liquid Aminos
  • 2 Tbsp sesame oil
  • 2 Tbsp lite rice vinegar
  • 2 Tbsp sriracha sauce (optional)
  • Wonton wrappers
  • egg whites to seal the wonton wrappers
  • 2 Tbsp Vegetable or Olive oil for frying
  • 4 Tbsp water per 6 potstickers

*** this recipe makes about 45-50 pcs of potstickers***


  1. Combine all the ingredients together
  2. Then put a spoonful in a wonton wrappers then press seal all the ends with egg whites
  3. Using vegetable or olive oil, fry about 6 potstickers until crispy golden brown on each side
  4. Then carefully pour the 4 Tbsp of water
  5. Once the water evaporates, put it on the plate
  6. Enjoy with the dipping sauce

Dipping Sauce:

 Combine all & adjust to your taste

  • 1 Tbsp chopped scallions
  • 1 Tbsp crushed garlic
  • 1 tsp red pepper flakes
  • 3 Tbsp coconut aminos OR 1 Tbsp of brown sugar
  • 2 Tbsp lite rice vinegar
  • 1 Tbsp sesame oil
  • 4 Tbsp liquid aminos


  1. This is the brand of the wrappers I used and I just cut it diagonally to turn into a triangle.


2. To freeze, place uncooked potstickers in a single layer on a baking sheet overnight.   Transfer to freezer bags.




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