Chicken Potstickers Recipe

By traciesparks

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

These were delicious! My family love them. I used water to moisten the wrappers and I also used fresh ginger in the dipping sauce as well as 1 teaspoon honey. I will definately be making these for our next party.

Ingredients

• SAUCE:
• 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
• 1 cup soy sauce
• 1 green onion, chopped
• 1 teaspoon ground ginger

Details

Servings 48
Preparation time 50mins
Cooking time 60mins

Preparation

Step 1

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.


Nutrition 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.

Chicken Potstickers published in Taste of Home August/September 2007