Chicken Pot Stickers

• 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.

chicken, mushrooms, onion, hoisin sauce, mustard, chili sauce, wrappers, egg, soy sauce, green onion, ground ginger

Taken from www.tasteofhome.com/recipes/chicken-pot-stickers/ (may not work)