Chicken and Mushroom Potstickers

• 1 lb lean purdue ground chicken

• 3 ounces diced Shitake mushrooms

• 3 cloves minced garlic

• 1 tablespoon minced ginger

• 2 diced green onions

• 2 tablespoons lite soy sauce

• 1 tablespoon sesame oil

• 1 tablespoon seasoned rice vinegar

• 1/8 teaspoon white pepper

• 36 wonton wrappers

• 3 tablespoons vegetable oil

Dipping sauce-

• 1/2 cup lite soy sauce

• 1/3 cup rice wine vinegar

• 1/2 cup water

• 2 tablespoons brown sugar

• 2 green onions, minced

• 3 garlic cloves, minced

• 1 tablespoon sesame oil

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

Place wrappers on a work surface. Spoon one tablespoon of the chicken mixture into the center of each wonton. Fold wrapper up to make triangle. Rub the edges of the wrappers with water and pinch the edges to seal. Lastly fold up the bottom two corners like an envelope. Lay in wax paper liner baking sheets.

Heat 1 1/2 tablespoons vegetable oil in a large skillet over medium heat.

Add half of your prepared potstickers in a single layer and cook until golden and crisp, about 4 minutes per side.

Flip potstickers and add cook additional 4 minutes. Remove from pan with slotted spoon and lay on paper towel to soak up any extra oil.

Repeat with second half of pot stickers.

Serve with dipping sauce.

Makes 36 potstickers