Chicken & Mushroom Potstickers

Last year, I decided to stop wasting so much food and make use of our leftovers. I can't believe how much food we throw out each week. It makes me sick to think we're wasting so much food and money. To stop all this wastefulness, I decided to make sure I try my best to "reinvent" the leftovers in my frig.

Today's leftovers were some boiled chicken, 1/2 a box of mushrooms, and some gyoza wrappers that have been in my refrigerator for a week. Perfect for some chicken and mushroom potstickers (gyoza).

Dice chicken, mushrooms, edamame(soy beans), water chestnut, and onions.

*You can use a food processor to dice up all the ingredients, except for the edamame. It tends to become gritty if processed too long. I just hand diced the edamame.

 

Mix the diced ingredients and grated ginger together. Add the hoisin and Gochujang. I don't add any salt because there is plenty of salt in the dipping sauce, but you can add some if you feel it's necessary.

 

Scramble one egg in a bowl for an egg wash. Set this aside. Now, spoon about 1 tablespoon of the mixture onto the middle of the gyoza wrapper. Take some of the egg wash and moisten the edge of the wrapper. I only moisten half of the wrapper in the shape of a semi-circle. Fold the wrapper over and pinch shut.

 

You can leave it as is or make pleats. If you make pleats, press the gyoza down on the pan a bit to create a flat bottom.

*Everyone makes pleats differently, so don't worry about it being perfect. I just accordion pleat mine.

 

Heat 2tsp. of oil in a pan and place in the gyoza (you'll need to do this in batches). When it browns on the bottom and sides, add 1/2 cup of water to the pan and cover to steam.
*If you don't like a crispier gyoza, just brown the bottom and not the side.

 

The finished product. Yum!

 

 

Ingredients

Filling

• 1 1/3 cup to 1 1/2 cup diced cooked chicken (I used 2 boiled in salt water chicken thighs)
• 3/4 cup diced mushroom
• 2/3 cup diced edamame (soy beans) or broccoli or cabbage
• 1/3 cup diced water chestnut
• 1/4 cup diced onion or green onions
• 1/4 tsp finely grated ginger (you can add a little more if you like ginger)
• 2T hoisin sauce (use a little less if you don't like sweetness)
• 1 tsp. Gochujang or Sriracha sauce
• 1 egg or bowl of water
• Package of gyoza wrappers
• oil
• water

Sauce

• 1/2 cup soy sauce
• 1/2 tsp grated ginger
• 1/2 tsp Gochujang (put more if you like it hot)
• rice vinegar to taste (optional)

Directions

1. Dice the first five ingredients. Place together in a bowl.
2. Add grated ginger to diced ingredients and mix together.
3. Stir in the hoisin and Gochujang to the mix. Set mix aside.
4. Scramble egg in a bowl to make an egg wash. Set aside
5. Take gyoza wrappers and place 1 tablespoon of diced mix into the middle of the wrapper.
6. Moisten the edge of the wrapper with the egg wash.
7. Fold over wrapper and pinch shut.
8. Make pleats or leave gyozas as is. Place finished gyozas on sheet pan and set aside.
9. On medium, heat 2 tsp of oil in a large pan.
10. Place gyozas into the pan. Fry until bottom and side are a nice golden brown.
11. Place 1/2 cup of water into pan and cover.
12. When water has evaporated, remove gyozas onto a serving plate.
13. For the sauce, mix all the ingredients together.
14. Serve with gyozas.

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