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Chicken Potstickers

Chicken and mushrooms make up the filling in these potstickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. —Jacquelynne Stine, Las Vegas, Nevada

48 ServingsPrep: 50 min. Cook: 10 min.

Ingredients

1 pound boneless skinless chicken thighs, cut into chunks
1-1/2 cups sliced fresh mushrooms
1 small onion, cut into wedges
2 tablespoons hoisin sauce
2 tablespoons prepared mustard
2 tablespoons sriracha Asian hot chili sauce or 1 tablespoon hot pepper sauce
1 package (10 ounces) pot sticker or gyoza wrappers
1 egg, lightly beaten
SAUCE:
1 cup reduced-sodium soy sauce
1 green onion, chopped
1 teaspoon ground ginger

Directions

In a food processor, combine the uncooked chicken, mushrooms, onion,
hoisin sauce, mustard and chili sauce; cover and process until
blended.
Place 1 tablespoon of chicken mixture in the center of each wrapper.
(Until ready to use, keep wrappers covered with a damp towel to
prevent them from drying out.) Moisten edges with egg. Bring
opposite sides together to form a semicircle; pinch to seal.
Place potstickers in a single layer on a large greased steamer basket
rack; place in a Dutch oven over 1 in. of water. Bring to a boil;

2 of 2

Chicken Potstickers (continued)

Directions (continued)

cover and steam for 8-10 minutes or until filling juices run clear.
Meanwhile, in a small bowl, combine sauce ingredients. Serve with
potstickers. Refrigerate leftovers. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 43 calories, 1 g fat (trace saturated fat), 11 mg cholesterol, 374 mg sodium, 5 g carbohydrate, trace fiber, 3 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer