Potsticker Chicken Lettuce Boats

I stumbled onto this idea during a heatwave when the last thing I wanted was dough wrapper after dough wrapper. The chicken filling was already sizzling away, smelling incredible, and I caught sight of the butter lettuce I’d picked up for salads. Sometimes the best kitchen discoveries happen when you’re too lazy to do things the proper way.

My sister visited last month and watched me assemble these, genuinely skeptical about the lettuce swap. Two boats in, she was already planning to serve them at her next dinner party. Now she texts me every time she makes them, usually with a photo of her messy kitchen counter and the words best decision ever.

Ingredients

• 1 lb (450 g) ground chicken: Dark meat delivers more moisture and flavor, but white meat works if that is what you have on hand
• 2 green onions, finely chopped: Both white and green parts bring different notes to the party
• 2 cloves garlic, minced: Fresh garlic beats pre-minced every single time here
• 1 tablespoon fresh ginger, grated: No substitutions, this is the soul of the dish
• 1 cup (70 g) shredded carrots: Adds sweetness and texture that balances the savory meat
• 1/2 cup (80 g) water chestnuts, finely diced: That crunch factor is what makes you forget you are not eating actual dumplings
• 2 tablespoons low-sodium soy sauce: Regular soy sauce will make things too salty, so stick to low-sodium or taste as you go
• 1 tablespoon sesame oil: Toasted sesame oil is the secret weapon you cannot skip
• 1 tablespoon rice vinegar: Brightens everything up and cuts through the richness
• 1 teaspoon honey: Just enough to round out the salty notes without making it sweet
• 1/2 teaspoon freshly ground black pepper: Freshly cracked makes a genuine difference
• 1 large head butter lettuce or romaine: Butter lettuce cups hold filling better, but romaine works in a pinch
• 1 tablespoon toasted sesame seeds: Get them already toasted or toast them yourself in a dry pan
• 1/4 cup (10 g) fresh cilantro leaves, chopped: Some people hate it, some people love it, you know where you stand
• 1 small red chili, thinly sliced: Optional, but I always include it for that pop of color and heat
• 3 tablespoons low-sodium soy sauce: For the dipping magic
• 1 tablespoon rice vinegar: Keep the acid balance going
• 1 teaspoon honey: Consistency with the filling
• 1 teaspoon sesame oil: That toasted aroma hits you before you even dip
• 1 teaspoon chili garlic sauce: Optional heat booster for the dip

Instructions

Cook the chicken base:

Heat that tablespoon of sesame oil in a large skillet over medium-high heat until it shimmers. Add your ground chicken and let it sizzle for 3 to 4 minutes, breaking it up with your spoon as it browns. You want it to lose all that pink color and start getting some nice golden edges.

Add the aromatics and vegetables:

Toss in the garlic, ginger, green onions, carrots, and water chestnuts. Stir everything together and let it cook for another 2 to 3 minutes. Your kitchen should smell incredible right about now, with the ginger and garlic perfuming the air.

Season the filling:

Pour in the soy sauce, rice vinegar, honey, and black pepper. Stir well and let it cook for 2 more minutes until most of the liquid has evaporated and the mixture looks glossy and fragrant. Remove from heat and let it cool slightly so it is easier to handle.

Whisk together the dipping sauce:

In a small bowl, combine all dipping sauce ingredients and whisk until the honey dissolves completely. Set this aside and let the flavors meld while you assemble everything else.

Assemble your lettuce boats:

Spoon the warm chicken mixture into each lettuce leaf, but do not overstuff them or they will collapse when you try to eat them. Top with sesame seeds, cilantro, and those sliced red chilies if you are feeling brave.

Serve immediately:

Get these to the table while the filling is still warm and the lettuce is crisp and cold. Pass the dipping sauce and let everyone sauce their own boats.

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Last summer, my neighbor smelled the ginger and garlic wafting through our open windows and showed up with a bottle of sparkling wine. We ended up eating these standing up around my kitchen counter, dipping and chatting until sunset. Now it is our thing whenever weather permits open windows and impromptu gatherings.

Making Ahead Like A Pro

The chicken filling keeps beautifully in the refrigerator for three days, actually developing deeper flavor as it sits. I always make extra and eat it straight from the container with a spoon for lunch the next day. Just do not assemble the boats until you are ready to serve or the lettuce will wilt and get sad.

Vegetarian Swap That Works

Ground mushrooms or crumbled tofu both work as substitutes for the chicken, though you will want to increase the soy sauce and maybe add a splash more sesame oil. The water chestnuts become even more important here for texture. My vegetarian friend swears by shiitake mushrooms for that umami punch.

Serving Suggestions For A Complete Meal

These boats pair perfectly with simple sides that do not compete with all those bold flavors. Keep things light and let the chicken be the star of your table.

• Cold cucumber salad with rice vinegar dressing
• Steamed edamame with sea salt flakes
• Hot and sour soup for a complete Asian inspired dinner

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There is something so satisfying about food you can eat with your hands, especially when it tastes this good. Hope these boats become a regular in your rotation like they have in mine.

Recipe FAQs

→ What lettuce works best for boats?

Butter lettuce and romaine both work beautifully. Butter lettuce offers delicate, cup-shaped leaves that fold naturally around the filling, while romaine provides sturdy crunch and larger boats for generous portions.

→ Can I make the filling ahead?

Absolutely. Cook the chicken mixture completely and refrigerate for up to 3 days. Reheat gently in a skillet before serving, or enjoy cold—the flavors actually develop beautifully overnight.

→ How do I make it gluten-free?

Simply swap regular soy sauce for tamari or coconut aminos. Check your chili garlic sauce label too, as some brands contain gluten. Everything else in these boats is naturally gluten-free.

→ What can I use instead of ground chicken?

Ground turkey, pork, or beef all work wonderfully. For a vegetarian version, use crumbled extra-firm tofu or minced mushrooms. Just adjust cooking time accordingly—vegetarian options need less time.

→ How do I prevent soggy lettuce?

Wash and dry lettuce leaves thoroughly, then refrigerate them until serving time. The cold keeps leaves crisp. Assemble boats just before eating rather than letting them sit with the warm filling.

→ Can I add more vegetables?

Definitely. Diced bell peppers, shredded cabbage, bean sprouts, or minced mushrooms all add crunch and flavor. Just keep pieces small so they cook quickly and blend well with the chicken.