Buffalo Chicken Potstickers

In a medium bowl, add chicken, cream cheese and hot sauce. Mix together until well blended.

In a tiny bowl, add some water. This is for sealing the edges of your wontons.

Place 1 teaspoon of Buffalo chicken mixture in a wonton wrapper. Take your finger and dip in water and run along the edges of the wrapper to seal the wrapper. Fold each wonton corner to corner, and then fold the outside edges to the corners. Do the same for the remaining wrappers.

Spray a large skillet with cooking spray and add the olive oil. Place skillet over medium heat. Once hot, add the potstickers to the pan. Make sure they are not touching or crowded together. Let the potstickers cook, for 2 minutes, or until bottom is golden in color. Add 1/4 cup of the water and cover. Reduce the heat to low and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once done, gently remove the potstickers from the pan. This may have to be done in batches, but you don’t need to add additional oil, just add more water when ready to steam.