Chicken Pot Stickers

Won Tons

The other night we made Chicken Pot Stickers.  It all started when Charlotte decided to grab Won Tons off the shelf at the Grocery Store and I said, “How hard could it be?”  (something I say often). A couple days later I had some Chicken Breasts that needed to be cooked…So, I thought why not make Chicken Pot Stickers instead of Pork? They turned out really good and this is also a great idea for leftover chicken too!  With Valentine’s Day approaching, you could make em for your honey.

I began with a basic Asian Marinade.  Not all the ingredients are in this picture but I will post the marinade below with the rest of the recipe.


on 2 Chicken Breasts and baked them.


This recipe makes an entire Pack of Won Tons and then some, which for me ended up being too much so I saved the extra filling for lunch tomorrow!  Good news is, this makes about 60 Pot Stickers, so its perfect for entertaining!


Lay out a group of Won Tons…


Put a small spoonful of filling in the center…


Wet the edges with water (you can use your finger or a pastry brush)  Then scrunch them up like little purses.


Put 10-12 at a time in a oily frying pan (not too much oil is needed, just enough to coat the pan).  Brown on each side, then add a tiny bit of water (<1/4 cup?) and cover with a lid to steam them through.


Serve with some dipping sauces…


 They would also be fun served as a light bite for a Champagne Party or Bridal Shower for that matter… But I would probably prepare them ahead and just bake them like this to make it easier.  Can you tell I got tired of making the little purses?  Plus, I wanted to see how they do baked and they did great!!




  • 1 Tbsp. Rice Vinegar
  • 1 Tbsp. Cooking Oil
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Sesame Oil
  • 1/2 tsp. Ginger
  • 1 Tbsp. Lemon Juice
  • 1-2 Cloves Garlic (minced)
  • 1 Tbsp. Dried Chives

Ingredients for the Filling:

  • 2 Cooked Chicken Breasts (plus any drippings you have!)
  • 1/4 Cabbage
  • 1 Can Shitake Mushrooms
  • 1 Egg (optional)
  • 1 Tbsp. Sesame Oil
  • 1 Tbsp. Dijon Mustard
  • Fresh Ground Black Pepper – a few cranks of the mill
  • A couple more dashes of ginger

Here are a few suggested  Dipping Sauces:

  • Soy Vay Veri Veri Teriyaki Sauce
  • 1/4 Cup Soy Sauce and a few dashes of Sriracha Chili Sauce
  • Duck Sauce
  • Sweet N Sour
  • Memmi Noodle Base

Mix all the ingredients for the filling together. Next, place a spoonful of filling on each won ton  (see pics above).  If you are baking them, you can fold them over into triangle shapes and bake on a greased cookie sheet at 375 for approx. 25-30 minutes (flip them after the first 15 minutes to brown on each side).  To fry them, place 10-12 at a time in a oily frying pan on medium heat (not too much oil is needed, just enough to coat the pan).  Brown on each side, then add a tiny bit of water (<1/4 cup?) and cover with a lid to steam them through.

* If you don’t need to make this many pot stickers, than I suggest cutting the recipe in half or set aside a cup of filling (w/out egg) for lunch tomorrow.  It is good served on a bed of greens with some crunchy almonds and water chestnuts and topped with your favorite dressing!  Or refrigerate some for won ton soup!  Yum…


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