Categories: Appetizer, Chicken

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 (14 ounces) potsticker dumpling wrappers
• 1 egg, lightly beaten
• SAUCE:
• 1 cup 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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