Parmesan Chicken Pot Stickers

  • Yield servings


1 pound ground chicken
1/2 cup grated Parmesan cheese
1 -- egg
1 -- green onion, finely chopped
3 -- basil leaves, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper flakes
1 package pot sticker wrappers
-- Water for sealing wonton wrappers and deglazing the pan
1/3 cup vegetable oil
2 cups low sodium chicken stock
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
2 tablespoons olive oil


In a small bowl, mix to combine chicken, parmesan, egg, green onion, basil leaves, garlic, salt, cornstarch, and red pepper flakes. Place 1 teaspoon of filling on a pot sticker wrapper, lightly brush the edges of the wrapper with water and fold over to seal in a half circle shape. Crimp edges as desired.

Heat a large pan over medium heat. Brush the pan with a light coating of vegetable oil and add about 8 pot stickers. Let cook untouched for 2 minutes, then add 1/4 cup of chicken stock and cover to steam and allow the pot stickers to release from the pan. Remove from the pan, deglaze the pan with water and repeat until all pot stickers are cooked.

In a small saucepan, whisk balsamic vinegar, honey, and olive oil over medium heat.

Serve the pot stickers with balsamic and honey dipping sauce.



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