Chicken Pot Stickers

By minicoopercraig

You could go through the trouble of rolling out dough, making the filling, and pinching these little pockets of joy together by hand, but why bother when the frozen variety is perfectly delicious and usually quite healthy? Keep a bag or two on hand for quick weeknight dinners (either steamed or boiled, then pan-fried with fresh vegetables) or crowd pleasing starters for your next dinner party. A favorite version hails from Trader Joe's but most markets carry a reliable rendition.

Ingredients

• 24 frozen pot stickers (chicken, pork or vegetable)
• 1 Tbsp sesame or peanut oil
• 4 oz mushrooms (preferably shitake) stems removed, sliced
• 2 cups sugar snap or snow peas, tough ends removed
• 1 Tbsp soy sauce
• 1 Tbsp rice wine vinegar
• Sriracha to taste
• Sesame seeds
• Sliced scallions (optional)

Details

Servings 4

Preparation

Step 1

Bring a large pot of water to a boil. Drop in the pot stickers and cook for a few minutes until tender but not gummy. Drain.
Heat the oil in a large nonstick skillet or saute pan over medium heat. Add the mushrooms and cook for 2 to 3 minutes, until lightly browned. Add the cooked pot stickers to the pan and cook undisturbed, until crispy and brown on the bottom, about 2 to 3 minutes per side. In the last minute of cooking, toss in the snap peas and warm through.
Remove from the heat, stir in the soy sauce, vinegar and sriracha. Divide among 4 bowls and garnish with sesame seeds and scallions (if using).