When life is crazy, like the past few weeks at my house, it’s always a great idea to have a plethora of these Chicken and Mushroom Pot Stickers in the freezer. Making dumplings and pot stickers from scratch can be time-consuming but by making a double, or sometimes even a triple batch, you can have some in the freezer for a couple of months. Anytime you want a quick lunch, a small snack or even an appetizer to impress your friends with, all you need to do is pull out a bag and in no time at all, you’ve got something incredible.
The last time I made a batch, I made my favorite Chinese Dumplings and a double batch of these Chicken and Mushroom Pot Stickers. It took me less than two hours from start to finish to make roughly 7 dozen of these babies and I certainly don’t regret the time spent.
I like to sever these particular pot stickers with the Asian Plum Sauce I posted the other day. The sweet and spicy sauce is the perfect complement and gives a real pop of flavor. In fact, I have some Chicken and Mushroom Pot Stickers and plum sauce in my lunch bag right now. They will be the perfect work dinner for me tonight.
It starts much in the same way as the Chinese Dumplings do. Start with lean ground chicken breast. I chose to grind my own because it’s more cost-effective for me, but if you don’t have a grinder, just grab some ground chicken, or even ground turkey from your grocery store.
Choose good mushrooms! You want to taste them. Crimini mushrooms were available to me the day I made these, but shiitake mushrooms would be a great choice too. You don’t need a lot, just a few ounces will provide a great earthy flavor. Just give them a rough chop before placing them into a food processor. Let the processor do all the work or grinding up the mushroom, then a carrot and finally a small onion.
Mix all the ingredients in a bowl along with salt and a touch of sesame oil before filling the wrappers. Pot Stickers are folded in the same was my dumplings are, but when placed on a parchment lined sheet, they need to be standing up. This creates a flat surface on the bottom to make a true pot sticker.
Cooking Chicken and Mushroom Pot stickers is the same too. Just a touch of oil in a skillet until the bottoms are browned before adding in a bit of water and covering with in a lid. In just a few minutes, the pot stickers will be cooked through and ready to enjoy.
As always I would love to know your thoughts. Leave a comment below or if you make Chicken and Mushroom Pot Stickers take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTable
- 1lb ground chicken
- 1 carrot
- 4-5 oz mushrooms
- 1 small onion
- 1 tsp sesame oil
- 1 lb pkg dumpling wrappers
- Roughly chop the mushrooms and place into a food processor, pulse until finely ground.
- Repeat the process with the carrot and onion.
- Combine the ground chicken, mushrooms, carrots, onion, sesame oil and a big pinch of salt in a bowl until mixed thoroughly.
- Place about 1 tbs of filling into the center of the dumpling wrapper.
- Moisten the wrapper with a bit of water and fold in half.
- Create 4 pleats, pressing tightly to seal.
- Place on a parchment lined baking sheet and into the freezer until frozen, before transferring to a ziptop bag.
- When ready to cook, heat a small amount of vegetable or peanut oil in a lidded, flat bottomed saute pan, over medium high heat.
- Place the dumplings in a single layer and cook until the bottoms are browned. About 2 to 3 minutes.
- Add in enough water to cover the bottom of the pan and place the lid on to trap the steam and finish cooking the dumplings. About 5 minutes or so.
- Serve with your favorite dipping sauce.