• 1 pound ground chicken breast
• 3/4 cup diced shiitake mushrooms
• 1/4 cup chopped fresh cilantro leaves
• 3 green onions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon freshly grated ginger
• 1 tablespoon seasoned rice wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 36 (4 1/2-inch) round wonton wrappers
• 1/4 cup vegetable oil, divided

1. In a large bowl, combine chicken, mushrooms, cilantro, green onions, garlic, soy sauce, sesame oil, ginger, rice wine vinegar, pepper and red pepper flakes, if using.*
2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon 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.*
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 2-4 minutes.
4. Serve immediately.

Notes:

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.