Previous Post Next Post


Brought to you by

Healthy Chicken Pot Stickers with Minted Soy Sauce

By Macki West |

Monday night I had dinner all planned out according to my craving. The kids and I were going to make pillowy soft gnocchi. Well, my darling daughter had something else in mind. While at the store getting fixin’s for the gnocchi she spotted some veggies and begged me to make pot stickers. No clue how she made the jump from veggies to pot stickers, and I’ve never made them from scratch (we usually buy the frozen ones from Trader Joes) but how hard could it be? Turns out not at all. I bought a bag of shredded rainbow coleslaw (cabbage, broccoli, carrots, cauliflower,) and a package of wonton wraps and voila! It was so easy and so good the kids asked for them for a second night in a row! And I’m happy to report that the husband said “they’re actually better than the frozen ones.”  Thanks for that, hubs. I just had to laugh at that one. Get the super easy and super healthy recipe with lots of photos after the jump…

nggallery id=’119831′

Healthy Chicken Pot Stickers with Minted Soy Sauce

Brushing with water

Healthy Chicken Pot Stickers with Minted Soy Sauce Recipe

1 lb ground chicken breast

1 bag shredded broccoli, cabbage, carrots, and cauliflower (if you can’t find this just use shredded cabbage)

1 red onion finely chopped

2 minced garlic cloves

¼ teaspoon ground ginger or 2 slices minced fresh ginger

canola oil

1 package wonton wrappers

sesame oil

salt and pepper


Minted Soy Sauce

Reduced sodium soy sauce

8 fresh mint leaves slices

Place a tablespoon of canola oil in a large sauté pan and heat over medium. Add ground chicken breast and crumble, season with salt and pepper and ginger. Meanwhile, finely chop the shredded cabbage, broccoli, carrots, and cauliflower. When the chicken is close to being cooked add the onion, garlic, and cabbage mix and cook until the veggies are soft.

Take 6 wonton wrappers out of the package and place on a clean surface. Take a pastry brush and brush the edges lightly with water so they are just barely wet. Spoon about a tablespoon of the chicken/veggie filling onto each wrapper and fold in half to form a triangle, pressing the wet sides together. To seal take your fingers and fold a small part of the wrapper over itself to form pleats.

I know my terminology is all off and my technique could use some work, but I found that these are really simple to make and there’s no must do way to make them! Once they are filled and sealed heat a skillet over medium with a tablespoon of sesame oil and place in the pot stickers, cook for about 2 minutes. Flip and cook an additional minute, then add about a teaspoon of water to the pan (stand back!), cover and cook for another minute. The made two nights worth, tons and more than we should have eaten, but they were sooo good.


Minted Soy Sauce

Chiffonade the mint and add it to ¼ cup reduced sodium soy sauce.  Use it to dip your pot stickers. Yum!


Try out Babble’s healthy recipe for Turkey Wonton Soup!

More on Babble

About Macki West


Macki West

Macki West is a unique and original wild-woman at heart who happens to be wrapped around her three kids fingers. She founded Cool Mom Tips and contributes to Prudent Baby, Cooking With My Kid, Babble’s Family Kitchen, and Babble Pregnancy. Read bio and latest posts → Read Macki's latest posts →

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

6 thoughts on “Healthy Chicken Pot Stickers with Minted Soy Sauce

  1. Aggie says:

    These sound so good! My kids love dumplings, and they always ask to make them at home, not sure why I don’t more often!

  2. Anna says:

    This looks so easy to make. This can be a good pica-pica or even main course, why not? I love the minted soy sauce too. I will never forget the seasoned soy sauce I had tasted in Beijing, the soy sauce tasted a little sweet and was added a few drops of lemon…
    I bet this dumpling dip is a bit similar…

  3. Ginger says:

    Loving this site! Going to give some of these a try ASAP!

  4. Beth says:

    I used to be a cook for PF Changs, and we made ours from scratch as well. :) If you do a meat one, steam them first before you toss them in the pan.

  5. Jamie says:

    In the ingredients it just says 1 package of wonton wraps, does the recipe use all of them? Isn’t there 50 of them in a package?

  6. Savanah says:

    Do these freeze well? I’m a college student so I only cook for myself, do you think they would be ok if I froze them. Pre or post cooking. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post