Lunch: Chicken Potstickers Recipe

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

Instructions

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. Freeze option: Cover and freeze uncooked potstickers in a single layer on waxed paper-lined sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, steam as directed until heated through and juices run clear.

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