Chicken Pot Stickers

Total Time:Prep: 50 min. Cook: 5 min./batch

Recipe by Jacquelynne Stine, Las Vegas, Nevada

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 30, 2023

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

Can you freeze Chicken Pot Stickers?

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.

TEST KITCHEN APPROVED

Chicken Pot Stickers

Add your review
Yield:4 dozen
Prep:50 min
Cook:5 min
Save Saved Saving print

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 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
Text Ingredients
Shop Recipe

Directions

  1. 1
    In a food processor, combine chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers.

Nutrition Facts

1 pot sticker with 1 tsp. sauce: 39 calories, 1g fat (0 saturated fat), 11mg cholesterol, 254mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein.
Loading Popular in the Community
Loading Reviews