Chicken Pot Stickers
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.Ingreadient:
- 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
- 1 cup reduced-sodium soy sauce
- 1 green onion, chopped
- 1 teaspoon ground ginger
Direction
- In a food processor, combine chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended.
- 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.
- 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.
- 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.
- Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers.
