Chicken and Mushroom Potstickers with Sesame Teriyaki Sauce

I don’t know if you are aware but potstickers, dumplings, gyoza (or any variation of the sort) are my absolute favourite food. This recipe is a modern take on traditional Japanese cuisine that combines the sweet and saltiness of Teriyaki Experience teriyaki sauce that is balanced with the umami flavours of mushrooms and sesame. Although folding potstickers by hand can be time consuming, this recipe makes plenty so you can freeze a bunch and have a quick snack at any time down the road. I typically park myself in front of the tv when it’s time to assemble these, because multitasking, am I right?

Chicken and Mushroom Potstickers with Sesame Teriyaki Sauce

Chicken and Mushroom Potstickers with Sesame Teriyaki Sauce

Prep time: 40 minutes
Cook time: 20 minutes
Total time: 1 hour
Yield: Around 40 potstickers


For the Potstickers

  • 1 package round wonton wrappers

  • 1lb ground chicken

  • 2 tbsp. vegetable oil, plus more for pan frying

  • 2 cups finely chopped shiitake mushrooms

  • 1 small yellow onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tsp. fresh ginger, peeled and minced

  • ¼ cup teriyaki sauce (I used Teriyaki Experience brand)

  • 2 tsp. sesame oil

  • Sliced green onions for garnish

  • Toasted sesame seeds for garnish

For the Sesame Teriyaki Sauce

  • 3 tbsp. Teriyaki Experience teriyaki sauce

  • 2 tbsp. brown rice vinegar (or malt vinegar)

  • 1 tsp. sesame oil

  • Toasted sesame seeds


In a small bowl, combine all ingredients for the sesame teriyaki soy sauce and set aside.

In a large fry pan, heat the 2 tbsp. vegetable oil over medium heat. Add the onion and cook until translucent, around 3 minutes. Add chopped mushrooms and continue to cook, stirring often, until the moisture has evaporated, and the mushrooms have browned, around 10 minutes. Add in the garlic, and sauté in the last 2 minutes of cooking.  

Place the ground chicken in a large mixing bowl, and add in the cooked mushroom and onions. Add the ginger, teriyaki sauce, soy sauce and sesame oil and mix until combined.

Prepare your station for making your potstickers. You will need a small spoon, a small bowl with water to wet your fingers, a parchment or wax paper lined baking sheet to place completed potstickers, and a damp cloth to drape overtop of completed potstickers so that they do not dry out.

Taking one wonton wrapper at a time, spoon approximately 1 tablespoon of filling onto the centre of the wrapper. Using your finger, wet ½ of the circumference of the wonton wrapper with water. This will create the seal. Fold the wonton in half but do not seal the wonton just yet. To make the classic looking parcels you will need to create ½ inch folds in the wonton wrapper on the side that was not moistened. Continue this motion moving from one edge to the other while simultaneously sealing the potstickers.

Continue this process until the filling has been used.

At this point the potstickers are ready to be cooked or to be frozen for later use.

To prepare the potstickers, heat 1 tsp. vegetable oil over medium heat in a large non-stick fry pan with a fitted lid. Place as many potstickers in the pan as you can without them touching each other. Cook for 1 minute, until the bottoms begin to brown, then add ¼ cup of water to the pan and cover. Let the potstickers steam for 5 minutes, remove the lid and continue to cook until all of the water has evaporated.  

Continue to fry the potstickers until the bottoms are crispy. Remove from the heat and serve while hot. Top with a sprinkle of sesame seeds and green onions and serve with sesame teriyaki soy sauce.

Chicken and Mushroom Potstickers with Sesame Teriyaki Sauce

This post is sponsored by Teriyaki Experience.