Brain Dumplings Recipe
Brain Dumplings Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Family and friends will be shocked to learn these tasty brains are actually pot stickers! —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 large 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. Yield: 4 dozen.
Originally published as Shriveled Brains in Ultimate Halloween 2012 2012, p57

  • 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 large 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. Yield: 4 dozen.
Originally published as Shriveled Brains in Ultimate Halloween 2012 2012, p57

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