Wednesday, February 15, 2012

Chicken Pot Stickers with Ginger and Green Onion Dipping Sauce

Thought I'd try a new Asian recipe today. I found this recipe in the magazine "Eat Well, Lose Weight" from Better Homes and Gardens.  They were awesome! These were not too difficult to make, but they must be frozen for at least 3 hours before cooking. You can also freeze these for up to 2 months. I think they would be a great hors de' ouvre for a party. I doubled this recipe and made 40 pot stickers for 8 people. If you double this recipe, you will still only need 1 egg white with 1 T. water to seal.

serves 4 ( 5 pot stickers with 3 T. sauce = 6 points +)

Pot Stickers:

  • 8 oz. uncooked ground chicken breast
  • ¼ c. canned water chestnuts, chopped
  • 2 T. finely chopped green onion
  • 2 T. fresh cilantro
  • 1 T. reduced-sodium soy sauce
  • 1 tsp. crushed ginger
  • 1 garlic clove, crushed
  • ¼ tsp. crushed red pepper flakes
  • 1 egg white
  • 1 T. water
  • 20 wonton wrappers
  • 1 T. canola oil, divided
  • ½ c. water

Ginger Dipping Sauce:

  • ¼ c. reduced-sodium soy sauce
  • ¼ c. rice vinegar
  • 3 T. chopped green onions
  • 2 tsp. crushed ginger
  • ½ tsp. sugar
  • ¼ tsp. dark sesame oil

lightly flour a baking sheet and set aside.
For filling, in a large bowl, combine first 8 ingredients ( through crushed red pepper). 

In a small bowl, beat egg white with 1 T. water.

Spoon about 1 T. filling into the center of each wonton. Using your fingers, coat the edges with egg white mixture. Fold over and press to seal. 

Arrange pot stickers on prepared baking sheet. Cover loosely with foil. Freeze for 3 hours.
If you are not making these right away, but saving for later use, remove from baking sheet after 3 hours and store in a large ziplock bag for up to 2 months.

In a large nonstick skillet coated with spray, heat ½ T. oil. Add 10 pot stickers. Cook 3-4 minutes per side or until browned. Remove from pan and repeat with remaining oil and pot stickers. Return all pot stickers to pan, add ½ c. water. Cover, reduce heat and cook 3-5 minutes or until tender and filling is cooked through.

For sauce, combine all ingredients in a small bowl. Serve with pot stickers.


  1. OMG my mouth is watering! I want those right. NOW. Looks a little difficult for me, want to send some my way? hehe

  2. WOW thanks So much. I am on WW and have been craving some authentic Chinese!

  3. yay thanks for this recipe I love pot stickers. Now I just have to see how much It is without the sauce Im not a fan of ginger.

  4. I actually just uploaded this recipe into the ww recipe builder and it comes up 7 pp with out the sauce. You might want to check it out.

    1. I got the nutritional information for this recipe from the magazine that had the recipe. I used that to type into the WW recipe builder.

    2. Really? Hmm thats kind of mind boggling I copied yours and put it in there too I wonder why it would mark it as different. Oh welL Sorry about that!

    3. That has happened to me on a couple of occasions. I do not know why that is either.

  5. Had this for dinner last night and they were terrific. My husband wants to know when I'm going to make them again! I forgot to freeze them and they still turned out fine. Thank you for making my weight loss journey a more delicious one!

  6. I made the pot stickers last night and they were a hit! Saved half in the freezer and won't be able to wait - we're having them again tonight. Thank you so much! They definitely satisfy that take-out craving. I never thought I'd be able to make them, but they weren't hard at all! The only problem I had was putting a tablespoon of the filling in each wrapper - maybe I'll get better at it - but I went with less and made more dumplings. We had some store bought dipping sauce in the pantry so I haven't tried that part of the recipe yet, but I am eager to. Thanks!!! I can't wait to try more of your recipes.

  7. I love your blog and your recipes, I do have one teeny request: Can you include the caloric/fat/fiber breakdown instead of just the points? I still follow the old points system and it'd be great to either have the old points as an option or the caloric breakdown too :) Thanks!


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