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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 48 |
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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. 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 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 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.
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