Buffalo Chicken Potstickers












Happy Tuesday! I’m back to my regular schedule with food recipes, and today it’s all about buffalo chicken potstickers! You may recall that I’m not a huge fan of chicken, but buffalo chicken is one of the only kinds of chicken I can tolerate. Ok, well I guess it’s a little more than tolerable ๐Ÿ™‚ You also may remember a few weeks ago I shared a recipe for taco bites using wonton wrappers. For that recipe, I only used about half of the package of wonton wrappers, so I wanted to come up with a way to use the remaining wrappers while they were still fresh!

Enter these Buffalo Chicken Potstickers. I have to confess, I’m not a huge fan of Asian food either {I find it just too salty!} but I do like potstickers. I’ve always wanted to try making them myself because the majority of potstickers found in restaurants, or even worse, the frozen food section, are not only unhealthy, but typically high in sodium. So since I had the leftover wonton wrappers, I decided that this was as good of a time as any to make homemade potstickers! But, I didn’t want to do anything typical, so I went with one of my favorite foods to incorporate into an appetizer: buffalo chicken! It seems like buffalo chicken is such a crowd favorite, it’s really hard to go wrong with it! 


{what you will need}

About 24 wonton wrappers {half of 12 oz package}
3 cups cooked chicken, shredded
4 ounces low fat cream cheese, at room temperature
1/2 hot cayenne pepper sauce {I used Frank’s}
3-4 green onions, chopped
2 tablespoons vegetable oil
Ranch or Blue Cheese Dressing, for garnish
Water, for assembling potstickers

In a large bowl, combine the chicken, cream cheese, hot cayenne pepper sauce and green onions; mix until completely combined. To assemble the potstickers, lay one wonton wrapper on a flat surface. Keep the remaining wrappers in the packaging until you are ready to use them. Brush the edges of the wonton lightly with water and scoop about 1/2 – 1 tablespoon of buffalo chicken mixture into the center of the wrapper. Fold over and seal all the edges, making sure there are no openings. Place on a sheet pan while assembling the rest of the potstickers. Heat the vegetable oil in a large skillet over medium heat. Add the potstickers in a single layer cooking until crisp and golden on each side, about 2-3 minutes. Serve with Ranch or Blue Cheese dressing, if desired. 

Have you every made homemade potstickers? I think it’s safe to say I am hooked…they are so much better than the frozen ones haha! I’m coming up with more “stuffing” ideas, so I will be sure to share them with you!

Have a great Tuesday and see you tomorrow for an all new spring Wednesday Wishes!

14 thoughts on “Buffalo Chicken Potstickers

  1. These look delicious! I have never tried to make anything like these. I am adding this to my "to try" recipes!


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