Chicken Potstickers

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Preparation time: 50 minutes
Cooking time: 10 minutes

Difficulty: Easy - for beginners
Serves: 48 servings


•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 reduced-sodium soy sauce
•1 green onion, chopped
•1 teaspoon ground ginger


•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.


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