Lemongrass and chicken mixed with spices and vegetables, pressed in a wonton wrapper, and steamed to perfection. These special potstickers will be a hit at dinner, a party, or just as a snack!
I really like the flavor of lemongrass. It’s hands down one of my favorite flavors. I live in a relatively rural area, so for a long time, I couldn’t purchase it easily. Then, my grocery store starting carrying lemongrass paste. I was so happy … but it was short lived. As quickly as it came, it went away. So, I’m back to traveling for lemongrass or lemongrass paste, but, it’s worth it.
Recently, I was thinking about and craving lemongrass, and knew it would be a tasty addition to potstickers, one of my favorite appetizers. For my birthday, I was hanging out with a few girlfriends and decided it would be a good time to try my hand at this experimental recipe.
I mixed lemongrass paste and chicken with some delicious veggies and fragrant spices, wrapped it all in a wonton wrapped, pan fried it with some oil, then steamed it until it was soft. It was hands down the food highlight of my birthday evening. Several friends requested the recipe, so I made it again a couple of weeks later, and can share it with you all now!
Lemongrass Chicken Potstickers
These lemongrass chicken potstickers are not difficult to make, but if you’ve never made potstickers before, there is a bit of a learning curve. And when I say learning curve, I mostly mean about how the potstickers look. Even if they fall apart, they’ll be delicious.
Here are a few tips for making this recipe:
- If you have never filled wonton wrappers before, and you’re worried they might tear, you can simply fold them in half like a rectangle or triangle. But, the pinching is easy and looks great! Just fold it up like a taco, and place it down on the working surface. Then, working in about 1/2 inch sections, use your thumb and index finger on each hand to pinch in toward each other. Here is a good video demonstrating this on circle dumplings, but the same concept applies to square wrappers.
- If you are steaming less than 24 potstickers, you will need less than 1/2 cup water. If you use too much water, your potstickers will become mushy.
- Make sure the bottom of the potstickers are a golden brown. If you let them get too dark, they will become chewy; but if they are not dark enough, they may fall apart.
Lemongrass Chicken Potstickers
- 1 pound ground chicken
- 2 tbsp lemongrass paste
- 2 cloves fresh minced garlic
- 1 tbsp fresh grated ginger
- 2 tbsp chopped green onions
- 1/3 cup red bell pepper diced
- 1/2 tbsp chopped cilantro
- 1 teaspoon sesame oil
- 1 tbsp soy sauce
- pinch white pepper
- 1 teaspoon rice vinegar
- 1/4 teaspoon salt
- 12 ounce package wonton wrappers about 48 wrappers
- 1-2 tbsp vegetable oil
- For serving: soy sauce sesame seeds, chives
- In a small bowl, mix together ground chicken, lemongrass paste, garlic, ginger, green onions, red bell pepper, cilantro, sesame oil, soy sauce, white pepper, rice vinegar, and salt. Stir until well combined.
- Fill a small bowl with water and keep near working area.
- Lay out 4 to 5 wonton wrappers on a working surface. Cover the wrappers you are not using with a damp cloth or damp paper towel. Place about 1 teaspoon of chicken mixture into center of each wrapper.
- Dip a finger into water and run it around all four edges of the wrappers. Then, fold each wrapper in half. Starting at the center, pinch inward several times.
- Place filled wontons on a clean plate and cover with a damp cloth or damp paper towel.
- Repeat process until all wonton wrappers are filled.
- Heat about 1 tbsp of vegetable oil in a large skillet over medium-high heat. Place potstickers flat side down in skillet. Cook for about 2 minutes, or until bottoms of the potstickers are browned. You will be able to fit about 24 potstickers in a 12 inch skillet. NOTE: If you do not want to use all potstickers right away, you can freeze the remaining 24 potstickers in a single layer. Once they have frozen for a few hours, you can place them in a large Ziplock bag.
- Add 1/2 cup water to skillet and reduce heat to low so that the water is simmering (this assumes you are using about 24 potstickers in a 12 inch skillet). Place cover on skillet, but tilt it up so that steam can escape. Let steam until most of the water has evaporated, which will be about 5 to 7 minutes.
- Remove potstickers from skillet. Immediately sprinkle with sesame seeds and diced chives. Serve with soy sauce for dipping.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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Links to items used to make this recipe: