Chicken and Mushroom Dumplings (Potstickers)

By MelanieAnn

Makes 20 dumplings

Ingredients

• 20 store-bought pot sticker wrappers
• Filling
• 2 dried shitake mushrooms
• 10 ounces skinless, boneless chicken thighs
• 1/2 cup thinly sliced Napa cabbage
• 1 green onion, finely chopped
• 1 tablespoon Chinese rice wine or sherry
• 1/2 teaspoon salt
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 3 dashes white pepper

Details

Adapted from foodpeoplewant.com

Preparation

Step 1

1. To make the filling, soak the shitake mushrooms in warm water until they become soft. Squeeze the mushrooms dry, discard the stems, dice the caps into tiny pieces.

2. Grind the chicken thighs into a fine paste in a food processor.

3. Combine the mushrooms and chicken with the rest of the ingredients. Chill the filling in the refrigerator for 30 minutes.

4. Assemble the dumplings.