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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. —Jacquelynne Stine, Las Vegas, Nevada
  • Total Time
    Prep: 50 min. Cook: 5 min./batch
  • Makes
    4 dozen


  • 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
  • SAUCE:
  • 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 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 edges, 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. of 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.
    Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.
Nutrition Facts
1 pot sticker with 1 tsp. sauce: 43 calories, 1g fat (0 saturated fat), 11mg cholesterol, 374mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.

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  • eileen
    May 15, 2019

    These are not potstickers!! Potstickers are browned in an oiled skillet then steamed by adding water and covering.

  • tinkerstudent
    Oct 14, 2012

    No comment left

  • nala03
    Apr 28, 2012

    I was introduced to Potstickers in Georgia at a chinese resturant's & I fell in love with them. I'm glad you have this recipe on hand. Thank You ! You made me * Smile " !!

  • katejudy311
    Mar 6, 2010

    I rated this as 5 stars but it wouldn't let me. Also my family LOVED them...oops

  • katejudy311
    Mar 6, 2010

    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.