Sesame Chicken Potstickers (damndeliscious)

1 lb ground chicken, raw (can sub pork or shrimp)
3 oz shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 T reduced sodium soy sauce
1 T sesame oil
1 T freshly grated ginger
1 t rice vinegar
1/4 t white pepper
36 won ton wrappers
2 T vegetable oil
soy sauce, for serving

In a large bowl combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper. Place wrappers on a work surface. Spoon 1 T chicken mix into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal. Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2 – 3 min per side. Serve immediately with soy sauce, if desired. To Freeze: Place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Tagged: Appetizers, Asian Dishes, Poultry