4-Ingredient Homemade Potstickers
You’ll never find an easier potsticker recipe! These easy potstickers are made with only 4-ingredients and taste incredible.
If you love quick and easy recipes, try our 3 ingredient barbecue sauce.
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One bite of these potstickers, and you’ll never order takeout versions again! This recipe is actually adapted from my mom’s version of dumplings, which I loved growing up. Now, it’s one of my kids’ favorite dishes, too.
Virtually failproof, it comes together quickly thanks to the use of just four simple ingredients and pre-made wrappers. It’s so simple even my kids love to get involved by helping to wrap up the fillings.
It’s such a hit in my house that I make it nearly every week, using different variations of protein and veggies so we never get bored. My kids love to dip these potstickers in sour cream, soy sauce, or sweet and chili sauce.
Plus, one batch makes enough for 8-10 servings, meaning it’s a great option for family dinners. Or, you can easily double or triple the batch to freeze for later. Savory and satisfying, these potstickers are sure to become a staple for everything from weeknight meals to gameday spreads!
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.
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!
Ingredients For Homemade Potstickers
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
1. Combine the sausage, chicken, and onions in a mixing bowl.
2. 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.
3. 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.
Freezing and Reheating 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.
Easy Potsticker Recipe Tips
- 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 results and 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.
What Goes 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, alongside our recipe for teriyaki chicken. 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.
How to Store
Allow the cooked potstickers to cool completely at room temperature. Place in an airtight container, separating layers with parchment paper to prevent sticking and store in the refrigerator for up to 3-4 days.
Video: How to Make Easy Potstickers
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Easy Potsticker Recipe (4 Ingredients!)
- Prep Time: 40 mins
- Cook Time: 30 mins
- Total Time: 1 hour 10 mins
- Yield: 8–10 1x
- Category: Appetizer
- Method: Saute
- Cuisine: Chinese
Description
You’ll never find an easier potsticker recipe! These easy potstickers are made with only 4-ingredients and taste incredible.
Ingredients
- 14 oz. Italian mild sausage, removed from casing
- 8 oz. ground chicken
- 1/2 cup finely chopped yellow onion or grated with a box grater
- 1 pkg. (12 oz.) won ton wrappers
- Kosher salt and fresh black pepper
- Avocado oil, for frying
Instructions
- In a mixing bowl, combine the sausage, ground chicken, and onions. Season the mixture with salt and pepper to taste. Use your hands to combine the mixture.
- Line a sheet pan with parchment paper or a 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 wrapper to create a triangle. Place filled wrappers onto the prepared sheet pan and continue to assemble the remaining potstickers.
- When ready to cook, heat 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 overcook. Reduce heat if needed. Serve immediately with dipping sauce of choice.
Notes
- Italian Sausage – I like mild sausage but feel free to substitute with hot sausage for extra heat.
- Freezing/Reheating Potstickers – see “How to Freeze and Reheat Potstickers” in the body of the post for detailed instructions.
- Serving Size – one (12 oz.) package of won ton wrappers makes approximately 50 potstickers but the quantity may vary, depending on the brand of wrappers.
- Quick Dipping Sauce – whisk together 3 Tbsp. low-sodium soy sauce, 4 tsp. Worcestershire sauce, 4 tsp. sesame oil, 1 tsp. sriracha sauce, and 1 Tbsp. minced cilantro.
Nutrition
- Serving Size:
- Calories: 320
- Sugar: 1.1 g
- Sodium: 702.6 mg
- Fat: 15.7 g
- Carbohydrates: 28 g
- Protein: 16.4 g
- Cholesterol: 40.5 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Is there an option to air fry these and if so what temp and for how long?
Hi Megan: We haven’t tested these in an air fryer but if you do, let us know how they turn out.
I’ve made this app so many times and they are gone immediately. I’ve made them steamed and pan fried and both are delicious. Loved this easy and crowd pleasing recipe!
Where to buy that square won ton wrappers?
They’re usually sold in the produce section next to egg roll wrappers. If you can’t find the square ones, round ones will work just fine.
Can you share how to steam it?
Hi Jessica, you would need a steamer either bamboo or stainless steel. I usually lightly spray my steamer (stainless steel) with cooking spray and layer the potstickers in a single layer. Cover and steem for about 12-14 minutes or until the meat filling is cooked through.
Hi! Love the recipe and pictures! Wondering if you could prepare these one day in advance, refrigerate for the night, and then throw them on to fry the next day?
Thanks!
Hi Sarah! Thank you! If you prepare them the night before, the bottom will most likely become soggy but you can definitely prepare the filling the night before and refrigerate until ready to use. They really don’t take much time to assemble and cook. You can prepare a batch and throw it on the skillet and while first batch is cooking, assemble second batch. It goes pretty quickly.
Love potstickers but have been a bit intimidated to make them at home. You’ve given me inspiration. Thank you!
Hi Erin! Glad I can inspire you a little bit 🙂 They are actually quite easy to make and these specifically are a breeze !
As a guy, I’m not terribly fond of following directions. However, your ingeniously simple and delicious recipe has me wondering what I have been missing. I use to break out the garlic, holy water, a cross and a silver stake whenever directions were nearby. I must concede though, directions aren’t so bad after all.
silly question probably.. do you cook the meat first or does it cook when you actually cook the entire potsticker??
Hi Cheyenne! the meat will cook when you pan fry the potsticker. So no, you do not have to cook the meat first.
Really, the meat will cook in that short time?
Hi Barbara: you’re only using 1 teaspoon of meat filling for each potsticker, so the meat filling cooks pretty quickly in a short time over medium heat. Time and temperature may slightly vary all depending on type of stove, gas/electric, etc., you have. If you’re concerned you can hold them a little longer on the skillet but just keep an eye out so the wonton wrapper does not burn. Hope that helps and let me know if you give them a try 🙂
I LOVE how easy these are!! Perfect quick appetizer…although I would probably eat enough to call them dinner!
These look amazing! I love your no fuss method of folding them. I’m absolutely going to try this recipe! Thank you!
Thanks Marissa! They are truly no brainer and come together really quickly. Let me know how you like them.
Love these! After my not-so-great experiences with wontons, I’m ready to make some tried and tested recipe. Hahaha
I like your idea of mixing the Italian sausage with ground chicken. Very smart. Will try this soon, since I already have an open package of wonton wrappers!
It’s my favorite way to cheat on dinners, esp when I want something quick and somewhat homemade 🙂 BTW enjoy your Europe travels…you lucky girl.
Craving potstickers right now after seeing this post. These look incredible and I can’t believe how simple they are to make!
Thanks girl! They are seriously no brainer to make. Super easy and super tasty
So gorgeous, my friend! I would not be able to exercise self-control with these. 🙂