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very easy
Prep Time
20 mins
Total Time
1 h 30 m
16 - 18


1 tbsp
sesame oil
15 mL
3 tbsp
grated fresh ginger
45 mL
2 tbsp
finely grated garlic
30 mL
1 tsp
hot red pepper flakes
5 mL
finely sliced green onions, divided
2 cups
coarsely grated Brussels sprouts
500 mL
1 cup
coarsely grated butternut squash
250 mL
3 tbsp
Compliments Dry Garlic Sauce, plus more for dipping
45 mL
3 tbsp
low sodium soya sauce
45 mL
2 tbsp
30 mL
½ tsp
black pepper
2 mL
1 pkg
Compliments Extra Lean Ground Chicken
450 g
1 pkg
wonton wrappers
454 g
canola oil for pan-frying


Step 1

Heat the sesame oil in a non-stick pan over medium heat. Stir in the ginger, garlic and hot red pepper flakes. Cook until softened and fragrant, 1 to 2 min. Turn off heat. Reserve 2 tbsp (30 mL) of the green onions for garnishing later. Stir in the remainder of the green onion, plus the Brussels sprouts and butternut squash into pan to coat with the aromatics. Transfer mixture into a bowl; chill.

Step 2

In a large bowl, mix together the dry garlic sauce, soya sauce, cornstarch and pepper. When the refrigerated Brussels sprouts mixture has cooled completely, add it to the soya sauce mixture. Also mix in the ground chicken.

Step 3

Have a small bowl of cold water handy. Dip your finger or a pastry brush into the water to wet the edges of the wonton wrappers. Spoon about 1 tbsp (15 mL) filling into the centre of a wrapper. Fold 2 corners together over the filling to create a triangle, then pinch the edges together to seal, pushing out any large air pockets. Make enough potstickers to use up the filling. The potstickers can be cooked at this point or frozen in a single layer on a parchment paper-lined tray, then stored in bags or containers in the freezer for later use.

Step 4

To cook the potstickers in batches, heat 2 tbsp (30 mL) canola oil in a large non-stick skillet over medium-high heat. Place a single layer of potstickers in the pan; fry until bottoms are golden brown, approx. 5 min. Add 1/3 cup (75 mL) water (it will steam) and cover with a lid. Reduce heat to medium; cook until the water has almost evaporated, approx. 5 min. Uncover and cook potstickers another 2 min. (do not turn them over) until wrapper bottoms are crisp and filling is cooked to 74°C (165°F). Repeat process to cook additional batches.

Step 5

Serve the potstickers hot, garnished with the reserved green onions, and additional Compliments Dry Garlic Sauce for dipping.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Appetizers Lactose Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (4 pot stickers)
5 g
Saturated Fat:
1 g
20 g
1 g
3 g
15 mg
8 g
340 mg
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