Chicken Pot Stickers

Name: Chicken Pot Stickers
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 4 dozen.
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 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

TOTAL TIME: Prep: 50 min. Cook: 5 min./batch YIELD: 4 dozen.

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

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 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

1. In a food processor, combine chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended.
2. Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds.
3. Holding sealed edge, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling.
4. Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers.
5. Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers.

Nutrition Facts

1 pot sticker with 1 tsp. sauce: 39 calories, 1g fat (0 saturated fat), 11mg cholesterol, 254mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.