Chicken Pot Stickers Recipe

Name: Chicken Pot Stickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 cup reduced-sodium soy sauce; 1 green onion, chopped; 1 teaspoon ground ginger

Servings: persons

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

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 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
Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling.
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. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers.
5
Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers.
6
Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to resealable freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Pot Stickers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pot Stickers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions