Healthy Pot Stickers with Chili Crisp

Submitted by Lauren (Brooklyn, NY)

These healthy pot stickers with chili crisp are crispy on the bottom, tender in the middle, and packed with savory flavor. Lean chicken or turkey gets mixed with cabbage, green onion, ginger, garlic, and a little chili crisp, then tucked into dumpling wrappers and pan-steamed until golden. Serve them with a spicy chili crisp dipping sauce and you get all the dumpling joy without needing a deep fryer or a takeout menu séance.

Crispy homemade pot stickers with chili crisp dipping sauce, green onion, sesame seeds, and fresh herbs.

Why You’ll Love These Pot Stickers

Pot stickers are already one of the great snack-dinner inventions, and this version keeps them lighter without losing the fun. The filling is loaded with lean protein and vegetables, the wrappers get crisp with just a small amount of oil, and the chili crisp adds heat, crunch, and savory depth. They work as an appetizer, dinner, party snack, or meal prep freezer stash.

Ingredients

For 24 pot stickers:

• 24 round dumpling wrappers

• 1 pound lean ground chicken or ground turkey

• 1 ½ cups finely shredded cabbage

• 2 green onions, thinly sliced

• 2 garlic cloves, minced

• 1 tablespoon fresh ginger, grated

• 1 teaspoon chili crisp

• 1 tablespoon coconut aminos or low-sodium soy sauce

• 1 teaspoon rice vinegar

• ½ teaspoon sesame oil, optional

• Black pepper, to taste

• 1 tablespoon avocado oil or olive oil, for cooking

• ¼ cup water, for steaming

• Sesame seeds, for topping

• Fresh cilantro or green onion, for serving

For the chili crisp dipping sauce:

• 1 tablespoon chili crisp

• 2 tablespoons rice vinegar

• 1 tablespoon coconut aminos or low-sodium soy sauce

• 1 teaspoon lime juice

• 1 teaspoon warm water

• ½ teaspoon grated ginger, optional

• Green onion, for topping

Optional add-ins:

• Finely chopped mushrooms

• Shredded carrots

• Napa cabbage

• Water chestnuts

• Cilantro

• Chives

• Tofu

• Shrimp

• Bok choy

• Edamame

How to Make Healthy Pot Stickers with Chili Crisp

1. Make the filling.
   In a bowl, mix ground chicken or turkey, cabbage, green onion, garlic, ginger, chili crisp, coconut aminos or low-sodium soy sauce, rice vinegar, sesame oil if using, and black pepper.

2. Fill the wrappers.
   Place a small spoonful of filling in the center of each dumpling wrapper. Wet the edge with water, fold the wrapper in half, and pinch to seal. Pleat the edges if you want, or keep them simple.

3. Heat the pan.
   Add avocado oil or olive oil to a nonstick skillet over medium heat. Place the pot stickers flat-side down in the pan, leaving a little space between each one.

4. Crisp the bottoms.
   Cook for 2 to 3 minutes, until the bottoms are golden and crisp.

5. Steam the pot stickers.
   Carefully add ¼ cup water to the skillet and cover immediately. Steam for 5 to 7 minutes, or until the filling is cooked through.

6. Uncover and finish.
   Remove the lid and let any remaining water cook off. Let the bottoms crisp again for 1 to 2 minutes.

7. Make the dipping sauce.
   Stir together chili crisp, rice vinegar, coconut aminos or low-sodium soy sauce, lime juice, warm water, ginger if using, and green onion.

8. Serve.
   Transfer the pot stickers to a plate and top with sesame seeds, green onion, and fresh herbs. Serve warm with chili crisp dipping sauce.

Healthy Upgrade Ideas

For more protein, use lean ground chicken, turkey, shrimp, tofu, or a mix of shrimp and chicken. For more vegetables, add cabbage, mushrooms, carrots, bok choy, chives, or water chestnuts. For a lighter meal, serve the pot stickers with cucumber salad, steamed broccoli, cabbage slaw, or a simple bowl of broth instead of rice.

Tips for the Best Pot Stickers with Chili Crisp

Finely chop the vegetables so the filling holds together and cooks evenly. Do not overfill the wrappers or they will be harder to seal. Use just enough oil to crisp the bottoms, then steam them to cook the filling through. Add chili crisp to the dipping sauce and a small amount inside the filling, so you get flavor throughout without making the wrappers oily.

Frequently Asked Questions

Are pot stickers with chili crisp healthy?

Yes, they can be. Use lean protein, plenty of cabbage and vegetables, and pan-steam them instead of deep frying. A chili crisp made with avocado oil and no added sugar, salt, soy or MSG is a great fit for a cleaner dipping sauce.

What is the difference between pot stickers and dumplings?

Pot stickers are a type of dumpling that are usually pan-fried on the bottom, then steamed until tender. That gives them a crispy base and soft, juicy filling.

Should I put chili crisp inside the pot stickers or in the sauce?

Both work, but use more in the sauce than in the filling. A little chili crisp in the filling adds flavor, while the dipping sauce keeps the crispy texture and gives every bite more heat.

Can I make pot stickers ahead of time?

Yes. Assemble the pot stickers and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. Cook them from frozen by adding a few extra minutes to the steaming time.

Can I make these pot stickers vegetarian?

Yes. Use crumbled tofu, mushrooms, cabbage, carrots, green onion, garlic, ginger, and chili crisp. Press the tofu first so the filling does not get watery.

Recipe Notes

For the best flavor combo, use lean chicken or turkey, cabbage, green onion, garlic, ginger, sesame seeds, and chili crisp dipping sauce. The pot stickers turn crispy and golden on the bottom, tender inside, and spicy enough to make the whole plate disappear suspiciously fast.