Potstickers are perhaps my favorite food in the universe. You would think that because I bake a lot of sweets, savory things are secondary in my world, but in fact it is the opposite. I am satisfied with one cookie or even just a bite. But potstickers? Self-control becomes a serious issue. Inspiration came from a must-have cookbook, Dinner: Changing the Game. But I used ground chicken instead of pork, which reduces the fat content a bit, and adapted it to hold its shape better. Turned out excellent, and contrary to what usually happens in our dinners, there were no leftovers. Because… self-control….

(inspired by Dinner: Changing the Game)

1 pound ground chicken (white meat is fine)
⅓ cup finely chopped fresh cilantro leaves
1 serrano chile, seeded and chopped
1 tablespoon finely chopped peeled fresh ginger
zest of 1 lime
juice of 1/2 lime juice
2 teaspoons soy sauce
1 teaspoon Asian fish sauce
½ teaspoon kosher salt
1/4 cup almond meal or almond flour
for finishing sauce:
3 tablespoons rice vinegar
2 tablespoons soy sauce
1/2 tablespoon Sriracha or to taste
2 teaspoons sesame oil
1 teaspoon light brown sugar

Heat the oven to 425F.

In a large bowl, combine the ground chicken, cilantro, Serrano pepper, ginger, lime zest and juice, soy sauce, fish sauce, almond flour and salt. Roll the mixture into 1-inch balls.

Arrange the meatballs in a single layer over aluminum foil (I like to use non-stick foil). Bake until cooked through, around 20 minutes, turning them over mid-way through baking. As they bake, prepare the sauce by combining all ingredients.

After they are cooked, brush them lightly with the sauce and keep in the oven for a couple more minutes, then serve with your favorite side dish. They also work well as appetizers, with a side of napkins…


to print the recipe, click here

Comments: I love Melissa Clark and own several of her cookbooks, Dinner: Changing the Game is perhaps my favorite. Recipes are simple but interesting, they always have some kind of a nice twist that makes me want to try them. I like using ground chicken and turkey in our cooking, but that poses problems, because they can turn out bland and dry very easily. Not the case here, I am sure these will be in our rotation regularly. The combination of ginger, fish sauce, and sesame oil is a true winner. I also like the texture given by the almond flour. I know, totally non-authentic, but when you change the protein, some adjustment is needed. I hope you’ll give this simple recipe a try.

We enjoyed them with stir-fried zucchini and white rice. I crave this meal already.

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  1. It serves me right ! When it is working hours I should not allow my eyes to wander to incoming mail . . . of the private . . . and enjoyable kind ! The result – my cookery book moratorium will most certainly be broken since not one person talking about this particular Melissa Clark’s cookery book has anything but raving praise for it . . . expensive it may be Down Under but I know what you mean about lack of self-control ! Love potstickers. Love meatballs. Love cooking kinda Asian fusion. Love baking rather than frying. Love using chicken mince . . . . I believe I am making myself clear. . . . . Should have kept on doing paidwork perchance but . . . am so looking forwards to this . . . oh, and loved loved your pretty copious use of coriander also . . . yes, well, not everyone’s favourite cup of tea . . .

    Liked by 1 person

    • I know, coriander is not for everybody, but I cannot have enough – you know, sometimes when I cook rice, after maybe 8 minutes when the water level is just about to reach the grains, I add a big sprig of fresh coriander and quickly close the lid – it is amazing how much flavor it gives – you don’t even have to serve it after as it will look a bit spent, the poor thing…

      Liked by 2 people

    • it is embarrassing – I am always afraid that at a dinner party someone will serve potstickers and then will be forced to talk behind my back – did you SEE how many Sally ate? I mean, she is small, but wow, oh wow… and she showed NO concern for the other guests, just kept going at them…… geez…..


  2. Oh thank goodness I already own that book or I would be in big trouble (not to mention I have both of her pressure cooker books). I love potstickers! These without the wrappers sound delicious.


  3. Sally, I’ve put that cookbook in my “go bag” during wildfire season! I know that I could always replace it should my house burn but somehow I feel it would bring me great comfort to have my original copy with me should the worst ever happen. I’ll have to give this recipe a try, have not made it before.


  4. I enjoy all of her recipes but that cookbook is one of the best. Thanks for this recipe, I have a similar craving for potstickers and love the mix of flavors. Surprisingly minced chicken is rare in the supermarket unless I get to Trader Joes. This is definitely a recipe to be pinned, love the low carb version. I think the precision of baking must appeal to the scientist in you.


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