Chicken Bacon Scallion Potstickers
Dumpling wrappers can be found in the produce section of most grocery stores, but if there's an Asian market near you they'll be much cheaper. I bought a package of 100 wrappers for $1.29. Dumpling sauce is a little harder to find in a conventional grocery store, but you can also make your own by mixing equal parts soy sauce and rice wine vinegar.
Servings 4
Ingredients
- 1 pound boneless skinless chicken breasts
- 4 ounces bacon cooked crisp and crumbled
- 4 scallions whites and greens chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon Saucy Mama creamy garlic mustard
- 1 teaspoon low sodium soy sauce
- 24 dumpling wrappers
- 2 tablespoons olive oil
- ΒΌ cup water
For the Dipping Sauce
- 3 tablespoons dumpling sauce
- 1 tablespoon chili garlic sauce
- 1 tablespoon Saucy Mama creamy garlic mustard
- 1 teaspoon sesame oil
Instructions
- Cut the chicken breast into small pieces, approximately 2 inches long. Add to a food processor and process until finely ground, about 20 seconds. Stir in bacon, scallions, ginger, mustard, and soy sauce.
- Place one dumpling wrapper in the palm of your hand. Scoop a teaspoon of chicken onto the center of the wrapper. Using your other hand, dampen the outer edge of half the wrapper with a little water. Fold the wrapper over the filling and press to seal. (If you want, you can fold little pleats into the seam.) Repeat with remaining wrappers.
- Heat the oil in a large skillet set over medium heat. When the oil is hot, add the potstickers, seam-side up. Cook 1 minute, or until the bottom is golden brown. Pour in the water. Cover and cook 3 minutes. Remove cover and cook until water evaporates, about 2 minutes. Gently remove from pan.
- Prepare the dipping sauce by whisking together dumpling sauce, chili garlic sauce, mustard, and sesame oil.