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.
*If you don’t like a crispier gyoza, just brown the bottom and not the side.
The finished product. Yum!
Chicken Mushroom Pot Stickers
How to make chicken and mushroom gyoza with edamame.
Ingredients
- 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
- 1/3 cup diced water chestnut
- 1/4 cup diced onion or green onions
- 2/3 cup edamame (soy beans) or substitute with chopped broccoli or cabbage
- 1/2 tsp finely grated ginger
- 2T hoisin sauce
- 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
- rice vinegar to taste
Instructions
- Dice the first four ingredients. Place together in a bowl.
- Add grated ginger and edamame to diced ingredients and mix together.
- Stir in the hoisin and Gochujang to the mix. Set mix aside.
- Scramble egg in a bowl to make an egg wash. Set aside
- Take gyoza wrappers and place 1 tablespoon of diced mix into the middle of the wrapper.
- Moisten the edge of the wrapper with the egg wash.
- Fold over wrapper and pinch shut.
- Make pleats or leave gyozas as is. Place finished gyozas on sheet pan and set aside.
- On medium, heat 2 tsp of oil in a large pan.
- Place gyozas into the pan. Fry until bottom and side are a nice golden brown.
- Place 1/2 cup of water into pan and cover.
- When water has evaporated, remove gyozas onto a serving plate.
- For the sauce, mix all the ingredients together. Serve with gyozas.
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these look delicous! I’ve never had chicken and mushroom potstickers!
I love these, I could quite happily eat them all! Thanks for linking up to Sweet and Savoury Sundays, stop by and link up again this weekend.
Hi Erlene – this recipe sounds SO yummy. Just stopping by to see how your site is coming along. It looks fantastic!
Hi Jen – Thanks for visiting. It’s still a work in progress, but it looks so much better than my old blog. I really couldn’t have done it without Deby. Her videos were great and her blog is such a wealth of knowledge.