4-Ingredient Easy Potstickers [VIDEO] - Little Broken (2024)

You’ll never find an easier potsticker recipe! These easy potstickers are made with only 4-ingredients and taste incredible.

Potstickers are my favorite quick and easy go-to meal. We make some form of chicken potstickers at least once every couple of weeks. They’re super versatile and easy to prepare for dinner or as an appetizer.

What is a Potstickers?

Potstickers are medium-sized dumplings that are made using a fry-steam method, where the dumplings are first browned in some oil and then steamed in the same pan with little water. Usually, they are eaten in two to three bites with some type of dipping sauce.

For this easy potsticker recipe, you only need to pan-fry the potstickers. They’re extra crunchy that way and cook in only a few minutes.

What Goes Best with Potstickers?

Potstickers are great with some type of dipping sauce if you’re serving them for an appetizer. But they also serve as an easy, quick-fix dinner and there are different ways you can turn them into a complete meal:

• Serve them with some type of creamy salad or slaw, such as Creamy Cucumber Salad.
• Top a rice bowl with them. We love this spicy Mexican rice.
• Add them to your favorite Asian salad, like the Crunchy Asian Chopped Salad.
• Make an Asian inspired platter for dinner with all kinds of small-style foods. There are so many options but we love Vegetable Rice Paper Rolls, Mini Asian Chicken Meatballs,Chicken Lettuce Wraps or Asian Green Beans.

Potsticker Ingredients

These easy potstickers are truly easy, tasty, and versatile. The recipe is made with ground lean chicken with perfectly seasoned Italian sausage. So all the guesswork of seasoning is already done for you.

You can make a batch to enjoy now or freeze some for later. There are several ways to freeze potstickers. So keep on reading!

Here are the ingredients that you will need:

• Italian mild sausage – you can certainly use hot sausage for little heat.
• Ground chicken– ground breast or thigh meat.
• Yellow onion – sweet or white onion can be substituted.
• Won ton wrappers – made out of flour, water, egg, and salt. They come stacked in a plastic wrapper and can be found in the refrigerated section of most supermarkets. I usually find them near the produce.

How to Make Potstickers

Make the Filling – to make the potsticker filling, you want to combine the sausage, chicken, and onions in a mixing bowl. Make sure to remove the sausage from the casing first and to season the mixture with salt and pepper. Use your hands to mix.

Assemble the Potstickers – line a sheet pan with parchment paper or use a large cutting board. Fill a small bowl with water. Set both aside.

Working with 2-3 wrappers at a time, add a heaping teaspoon of the filling onto the center of each wrapper. Dip your finger in water and lightly moisten the edges of a wrapper with your wet finger. Fold the wrapper to create a triangle.

Place filled wrappers onto the prepared sheet pan and continue to assemble the remaining potstickers.

Fry the Potstickers – heat a few tablespoons of avocado oil in a large non-stick skillet over medium heat. Add potstickers in a single layer and cook until lightly golden crisp, about 2-3 minutes per side.

Keep an eye on them so they don’t burn. Reduce heat if needed. Serve immediately with a dipping sauce of choice.

How to Freeze and Reheat Potstickers

The best part about this easy potsticker recipe is that it makes a big batch. So you can enjoy some now and freeze the other half for later.

• To freeze potstickers – place uncooked potstickers in a single layer on a parchment-lined baking sheet. Freeze for 1 hour. Transfer to freezer-safe bags. Store for up to 3 months in the freezer.
• To freeze the meat filling – meat filling will last in the fridge for up to 2 days but anything beyond that I recommend freezing.

Simply transfer the meat filling to freezer-safe bags. Make sure to get as much air out as you can to avoid freezer burn. Freeze for up to 3 months.

• To reheat potstickers – do not thaw out the potsticker before cooking but instead place frozen potstickers in a non-stick skillet with little oil and cook on medium until lightly golden brown, about 3-4 minutes per side.

Carefully add 3-4 tablespoons of water, cover, and steam for 5-7 minutes. Potstickers should be tender and most of the water gone. Do not attempt to thaw out the potsticker prior to cooking. They will turn soggy and sticky.

Tips for Making Potstickers

• Use your hands to mix the filling to ensure it is well combined. It’s the best way to do it. Take off all your jewelry before mixing the meat as it does get messy and sticky.
• Do not overfill the potstickers or they will tear. Use 1 teaspoon measuring spoon to scoop out the filling. You want a generous teaspoon of the filling for each potsticker. Do not use an eating teaspoon.
• Use a non-stick pan for best resultsand do not overcrowd the pan.
• Do not overcook the potstickers. The filling will taste tough. Remember there’s very little filling on the inside so you only need few minutes of cooking on each side.

Check the potsticker for doneness by cutting through the potsticker with a knife. The filling should no longer be pink and taste tender, and of course, the outside of the potsticker should be lightly golden crisp.

• Do not let the assembled potstickers sit out for too long before frying, otherwise, they will dry out.

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