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Viral Baked Potstickers in Creamy Curry Sauce

A delightful twist on traditional potstickers, these baked goodies come filled with tender shredded chicken or tofu and are served with a rich, creamy curry sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Potstickers
  • 1 package potsticker wrappers Available in the freezer aisle
  • 1 cup shredded cooked chicken Can substitute with tofu
  • 1 cup chopped veggies Use cabbage, carrots, or bell peppers
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
For the Creamy Curry Sauce
  • 1 cup coconut milk Very creamy; can substitute
  • 2 tablespoons red curry paste Adjust based on spice preference
  • 1 tablespoon lime juice
  • to taste Salt and pepper
  • Chopped cilantro for garnish Optional for garnish

Method
 

Prepping the Potstickers
  1. Mix shredded chicken or tofu, chopped veggies, soy sauce, garlic, and ginger powder in a bowl.
  2. Place a spoonful of the filling into each potsticker wrapper, wet the edges with a bit of water, and pinch them closed.
Baking Time
  1. Preheat your oven to 400°F (200°C) and arrange potstickers on a parchment-lined baking sheet.
  2. Brush or spray with oil for golden-brown color and bake for about 15 minutes, flipping halfway through.
Make That Sauce
  1. Combine coconut milk, red curry paste, and lime juice in a saucepan over medium heat.
  2. Stir until mixed and warm, then season with salt and pepper to taste.
Final Touches
  1. Arrange potstickers on a serving platter, drizzle with curry sauce, and garnish with chopped cilantro.

Notes

For a crunchy texture, try frying the potstickers instead of baking. Customize with favorite proteins or veggies as desired.