Chicken Apple Potstickers

5 from 2 votes

Chicken Apple Potstickers are amazingly delicious sweet and savory bites! Loaded with chicken, caramelized onions and apples, honey and soy sauce, they are the perfect protein for any stir fry! This is a meal prep recipe for how to make frozen potstickers! Stock 1 to 2 dinners away in your freezer for a quick and easy weeknight, just add veggies and rice!

Prep Time45

Cook Time45

Total Time1 30

Course: Dinner

Cuisine: Asian

Servings: to 10

Calories: 212kcal

Author: Meryl Downing

Ingredients

1 small onion diced small (oil, salt and pepper)
1 apple diced small
3 cloves garlic minced
2 cups cooked chicken finely chopped
1 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon molasses
1 teaspoon honey
1 teaspoon rice vinegar
1 Tablespoon soy sauce
1 teaspoon fresh cilantro minced (optional)
12 oz package potsticker or wonton wrappers (round or square are fine, about 52, amount may vary by brand)
For Serving - 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 teaspoon of olive oil and caramelize the onion, season with a pinch of salt and pepper. Cook stirring occasionally until golden brown in color, about 20 minutes. Add the chopped apple and continue to cook 10 minutes more. While onion is cooking, assemble all other ingredients.
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 by laying out 6 or so potsticker wrappers at a time. 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 the frozen potstickers to a container or freezer bag for later use. Portion for your family size.

Cook the Potstickers

When ready to cook (either right away or from frozen, the method is the same), in a large fry pan over medium heat, add 1 tablespoon of olive oil. Set potstickers in oil and fry until golden brown, about 1 minute per side. Flip them gently, a metal spatula works best.
Add ¼ cup water, quickly cover and steam for 1 minute until no water remains (it will hiss loudly!). Loosen from the pan with a spatula, they will stick to the pot, they are potstickers!
Serve potstickers over rice with soy sauce and sautéed vegetables.

Notes

Meal Prep Large Batch Recipe - This recipe makes about 52 potstickers, with extras meant to be frozen. If you are dividing the 52 into 3 meals, that's 17 potstickers per meal...(5 to 6 each for two adults, 2 to 3 each for two kids). If you are dividing the 52 into 2 meals, that's 26 per meal (5 to 6 each for two adults, 3 to 4 each for two kids, plus leftovers for lunch). Adjust the amounts for your family size.
To Freeze - Uncooked potstickers can be stored in the fridge a day in advance or frozen up to 6 months. Freeze in airtight containers portioned for your family size. You can layer parchment paper to prevent them from sticking. Frozen potstickers can be thawed overnight or cooked from frozen.
Leftover potsticker stir fry can be stored in the fridge up to 3 days and microwaved to reheat.
Extra Wrappers - 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 make a few Dessert Potstickers! 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 friendly!

Nutrition