Chicken Potstickers Recipe

4.5 3 2
Chicken Potstickers Recipe
Chicken Potstickers Recipe photo by Taste of Home
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Chicken Potstickers Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 50 min. Cook: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 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; 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.
Freeze option: Cover and freeze uncooked potstickers in a single layer on waxed paper-lined sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, steam as directed until heated through and juices run clear.
Yield: 4 dozen.
Originally published as Chicken Potstickers in Taste of Home

Nutritional Facts

1 each: 43 calories, 1g fat (0 saturated fat), 11mg cholesterol, 374mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 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
  1. In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended.
  2. 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.
  3. 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; cover and steam for 8-10 minutes or until filling juices run clear.
  4. Meanwhile, in a small bowl, combine sauce ingredients. Serve with potstickers. Refrigerate leftovers.
    Freeze option: Cover and freeze uncooked potstickers in a single layer on waxed paper-lined sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, steam as directed until heated through and juices run clear.
    Yield: 4 dozen.
Originally published as Chicken Potstickers in Taste of Home

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nala03 User ID: 6667203 99515
Reviewed Apr. 28, 2012

"I was introduced to Potstickers in Georgia at a chinese resturant's & I fell in love with them. I'm glad you have this recipe on hand. Thank You ! You made me * Smile " !!"

MY REVIEW
katejudy311 User ID: 3820802 172027
Reviewed Mar. 6, 2010

"I rated this as 5 stars but it wouldn't let me. Also my family LOVED them...oops"

MY REVIEW
katejudy311 User ID: 3820802 156144
Reviewed Mar. 6, 2010

"These were delicious! My family love them. I used water to moisten the wrappers and I also used fresh ginger in the dipping sauce as well as 1 teaspoon honey. I will definately be making these for our next party."

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