CHICKEN POTSTICKERS
Provided by Food Network
Categories appetizer
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce.
- Puree ingredients in a food processor for 1 minute. Serve at room temperature.
BUFFALO CHICKEN POTSTICKERS RECIPE - (4.6/5)
Provided by Golfwidow7
Number Of Ingredients 9
Steps:
- Directions: In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce. To form the potstickers scoop about a teaspoon amount into the center of a wrapper. Wet your finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close. Heat oil in a medium skillet over medium high heat. Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE - you want a nice golden brown on the bottom, right?). After about two minutes, or until desired color is reached, add 1/3 cup water and cover the saucepan. Leave to steam about two more minutes - or until the water has mostly evaporated and the potstickers have steamed. Uncover, remove from pan and serve with your choice of ranch or blue cheese dipping sauce.
CHICKEN POT STICKERS
Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. -Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers. Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 374mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CHICKEN POT STICKERS
This recipe appeared in SHAPE magazine's August 2000 issue. I've been making it ever since. My husband loves to eat them and always requests them on his birthday. I love that they freeze well.
Provided by J Wa8415
Categories Chicken
Time 15m
Yield 8 wontons, 4 serving(s)
Number Of Ingredients 7
Steps:
- To create the filling, mix the ground chicken, green onions, soy sauce, salt, and ground pepper in a large bowl.
- Place an eighth of the mixture in the center of a wrapper.
- Use a water to dampen the corners and edges of the wrapper.
- Pull the corners up around the filling and press them together, creating a neat little package.
- Repeat 7 more times until you have created 8 wontons.
- (If you're cooking in bulk and want to freeze the wontons, stop here.) In a non-stick skillet, heat sesame oil over medium heat.
- Place the wontons in the skillet, seam side up, and cook for approximately 2 minutes.
- When the bottoms of the wontons begin to brown, add chicken broth.
- Place a lid on the skillet and cook until chicken is done, approximately 5 minutes.
- Serve with soy sauce.
Nutrition Facts : Calories 391.4, Fat 13.7, SaturatedFat 3.3, Cholesterol 103.3, Sodium 1031.5, Carbohydrate 38.3, Fiber 1.4, Sugar 0.4, Protein 27.8
BUFFALO CHICKEN POTSTICKERS RECIPE BY TASTY
Here's what you need: rotisserie chicken, celery, carrot, cream cheese, buffalo sauce, water, round wonton, ranch dressing
Provided by Tasty
Categories Snacks
Yield 10 potstickers
Number Of Ingredients 8
Steps:
- In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce.
- To form the potstickers scoop about a teaspoon amount into the center of a wrapper.
- Wet your finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close.
- Heat oil in a medium skillet over medium high heat.
- Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE - you want a nice golden brown on the bottom, right?).
- After about two minutes, or until desired color is reached, add the water and cover the saucepan.
- Leave to steam about two more minutes - or until the water has mostly evaporated and the potstickers have steamed.
- Uncover, remove from pan and serve with your choice of ranch or blue cheese dipping sauce.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
KAI'S CHICKEN POTSTICKERS
A good, spicy alternative to egg rolls, these will feed a hoard! Great as an appetizer for a party.
Provided by Autumn Pumpkin
Categories Main Dish Recipes Dumpling Recipes
Time 1h8m
Yield 12
Number Of Ingredients 15
Steps:
- Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
- Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
- Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
- Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
- Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 28.6 g, Cholesterol 25.5 mg, Fat 17.1 g, Fiber 1.5 g, Protein 13.3 g, SaturatedFat 1.5 g, Sodium 501.9 mg, Sugar 3.2 g
CHICKEN POTSTICKERS
Make and share this Chicken Potstickers recipe from Food.com.
Provided by foodart
Categories Pork
Time 1h30m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Set aside the wrapper and beaten eggs.
- In a large stainless bowl blend in the rest of the ingredients together and with a teaspoon of the mixture drop into boiling water and when filling float taste the filling. Adjust and reseason if needed.
- With a brush dip into beaten eggs and brush onto the wrapper; place some of the pork mixture and seal the wrapper.
- Place some of the finish potstickers into some boiling water and when it float remove it to a colander and place ice some cold water. Drain the potsticker.
- Heat a nonstick skillet lightly coated with oil adds some of the potsticker and pan fry to a golden brown.
Nutrition Facts : Calories 79.7, Fat 1.9, SaturatedFat 0.5, Cholesterol 50.4, Sodium 492.4, Carbohydrate 4.4, Fiber 0.2, Sugar 0.2, Protein 10.5
CHICKEN POTSTICKERS
Impress guests with delicious Chicken Pot Stickers still warm from the skillet! Making pot stickers at home is a breeze with ready-made wonton wrappers.
Provided by My Food and Family
Categories Home
Time 41m
Yield Makes 24 servings.
Number Of Ingredients 7
Steps:
- Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 to 6 min. or until done, stirring frequently. Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in cabbage, carrots and ginger.
- Spoon chicken mixture onto centers of wonton wrappers, adding about 1 tsp. to each. Moisten edge of each wrapper with water; fold in half to form triangle, pressing edges together to seal.
- Heat 2 tsp. oil in large nonstick skillet on medium-high heat. Add 10 to 12 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Add 2 to 3 Tbsp. water; cover. Cook on medium-low heat 2 to 2-1/2 min. or until dumplings are done and water is evaporated. Transfer dumplings to serving plate; wipe skillet dry. Repeat with remaining oil and dumplings.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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4/5 (1)Total Time 1 hr 15 minsCategory AppetizersCalories 440 per serving
- Heat pan over medium heat and add 2 tablespoons oil. Cook the onions and celery until translucent and transfer to a mixing bowl, along with the ground chicken, hot sauce, cheese, and salt and pepper to taste.
- Wet the edges of each dumpling wrapper with water, add about 2 teaspoons of filling in the center, and fold in half. You can also pleat them as shown in this post.
- Heat 2 tablespoons oil in a cast iron or nonstick pan over medium to medium high heat and add the potstickers. When they’re golden brown on the bottom, add 1/3 cup water to the pan. Cover and steam the potstickers until the water is evaporated.
- While that’s going, mix the blue cheese and the chopped green onion with the sour cream or yogurt. Season with salt and pepper to taste. Serve the dumplings along with the blue cheese sauce.
BUFFALO CHICKEN POTSTICKERS - THE CREATIVE BITE
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Reviews 8Category Main DishesServings 30Estimated Reading Time 5 mins
- Place all of the vegetables in your food processor and pulse until they are in about 1/4" size pieces. Cut the chicken breasts into 3-4" pieces and add them to your food processor along with the buffalo sauce and bleu cheese. Pulse the mixture until everything is finely ground, being sure not to over process the chicken, so it still has some texture.
- To assemble the postickers, place wrappers on a sheet pan and spoon 1 heaping tablespoon of the chicken mixture into the center of each wrapper. (This is where you can use the quenelle method for easy assembly.)
- Heat your oil over medium heat in a large skillet with a lid. Layer the potstickers in the hot skillet and cook covered on each side for 2-3 minutes, or until the chicken mixture is cooked through.
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- In a large bowl, mix together the shredded chicken, celery, carrots, cream cheese, and hot sauce.
- To form the potstickers, scoop about 1 teaspoon amount into the center of a wrapper. Wet a finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close.
- Place the potstickers seam side up into the hot oil and leave to brown. Once placed, do not move for a nice golden brown on the bottom.
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