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Chicken Apple Potstickers

Meryl Downing
Chicken Apple Potstickers are a meal prep freezer recipe that makes 2 to 3 dinners for an easy stir fry night! Loaded with chicken, caramelized onions and apples, honey and soy sauce, they are the perfect tasty bites to top rice and veggies!
Course Dinner
Cuisine American, Asian
Servings 8 to 10

Ingredients
  

  • 1 small onion diced small (oil, salt and pepper)
  • 1 apple diced small
  • 3 cloves garlic minced
  • 2 c cooked chicken finely chopped
  • 1 t cilantro minced (optional)
  • 1 T soy sauce
  • 1 t brown sugar
  • 1 t sesame oil
  • 1 t rice vinegar
  • 1 t molasses
  • 1 t honey
  • 12 oz 1 package potsticker or wonton wrappers (round or square are fine-about 52, amount may vary by brand)
  • rice, soy sauce and stir fry vegetables (broccoli, bell pepper, celery, onion, pea pods, shredded carrot or cabbage)

Instructions
 

Make the Filling

  • In a large fry pan over medium low heat, add 1 t of olive oil and caramelize the onion, season with a pinch of salt and pepper and cook stirring occasionally until golden brown in color, about 20 minutes. Add the chopped apple and continue to cook 10 minutes more.
  • Add all other ingredients to the pan (except potsticker wrappers) and stir until well combined, turn off heat. (The filling can be stored in the fridge until ready to assemble the potstickers, up to a day in advance).

Assemble the Potstickers

  • Create an assembly line, lay out 6 or so potsticker wrappers, place a small spoonful of the filling in the middle, dab water around the edge with your finger and fold over in half. Press tightly with fingers to seal. Place potstickers on a baking sheet lined with parchment paper and store in the fridge to use for dinner, or freeze the sheet pan then transfer to a container for later use (I split the package of 52 into 3 dinners, 17 to 18 per night for our family of mom, dad, and two little kids; OR into 2 dinners, 26 per night with plenty leftover for lunch; adjust for your family size).

Cook the Potstickers

  • When ready to cook (either right away or from frozen-method is the same), in a large fry pan over medium heat, add 1T olive oil. Set potstickers in oil and fry until golden brown, about 1 minute per side. Add ¼ cup water, quickly cover and steam for 1 minute until no water remains (it will hiss loudly!).  Loosen from pan with spatula, they will stick to the pot!
  • Serve potstickers over rice with soy sauce and sautéed vegetables.
  • ***Note: if your numbers don't come out just right...if you end up with too much filling, you can throw it in with the stir fry or put it in an Asian style salad or deli wrap for lunch the next day.  If you end up with too many wrappers, you can freeze them, or fill them with banana slices and a couple chocolate chips or chopped candy bars, cook them as instructed above, and sprinkle with cinnamon sugar--kid dessert!
Keyword Potstickers, Stir Fry