Potstickers with Chicken and Mushrooms (Chinese)

Potstickers are unbelievably easy to make. Best of all, they're freezer-friendly, perfect for those busy weeknights.

1 lb ground chicken
3 oz shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. ginger, freshly grated
1 tsp. rice vinegar
¼ tsp. white pepper
36 wonton wrappers
2 Tbsp. vegetable oil

To Serve:
soy sauce

In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.

To assemble the dumplings, place wrappers on a work surface. Spoon 1 Tbsp. of the chicken mixture 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 minutes per side.

Serve immediately with soy sauce, if desired.