Brain Dumplings

• 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 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.

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

Taken from www.tasteofhome.com/recipes/brain-dumplings/ (may not work)