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Chicken Potstickers

 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.


  • 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


  • 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.
Nutritional 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