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Chicken Potstickers Recipe

Chicken Potstickers Recipe

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
TOTAL TIME: Prep: 50 min. Cook: 10 min. YIELD:48 servings

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

  • 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. 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 Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer