CHICKEN POT STICKERS WITH DIPPING SAUCE
Steps:
- For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
- Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
- For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
- To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
- Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
- For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
- Serve the dumplings with the dipping sauce
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
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.
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.
BUFFALO CHICKEN SLIDERS
I got the idea for these Buffalo chicken sliders from my mom and dad, who'd made a similar version for a family get-together. It's a versatile recipe, and I sometimes use several different styles of Buffalo sauce and let guests mix and match their favorites. -Christina Addison, Blanchester, Ohio
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. Toss with 2 tablespoons hot sauce and pepper; cook, covered, on low 3-4 hours or until tender., Remove chicken; discard cooking juices. In a small saucepan, combine butter, honey and remaining hot sauce; cook and stir over medium heat until blended. Shred chicken with 2 forks; stir into sauce and heat through. Serve on rolls with desired optional ingredients. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally; add water or broth if necessary.
Nutrition Facts : Calories 396 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 873mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 24g protein.
BUFFALO CHICKEN SLIDERS RECIPE BY TASTY
Here's what you need: dinner rolls, shredded mozzarella cheese, rotisserie chicken, hot sauce, ranch dressing, butter
Provided by Scott Loitsch
Categories Appetizers
Yield 12 sliders
Number Of Ingredients 6
Steps:
- Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
- Remove the top and place the bottom section in a 9x12 inch (23x30 cm) baking dish.
- Sprinkle the bottom with about 1 cup (100 g) of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
- Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
- Place the top half of the rolls on top and brush evenly with melted butter.
- Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
- Remove from oven, cool slightly before transferring to a cutting board.
- Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
- Enjoy!
Nutrition Facts : Calories 171 calories, Carbohydrate 2 grams, Fat 11 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
More about "buffalo chicken potstickers recipes"
BUFFALO CHICKEN POTSTICKERS - THE CREATIVE BITE
From thecreativebite.com
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.
BUFFALO CHICKEN POTSTICKERS RECIPE - RECIPES.NET
From recipes.net
1/5 Category DumplingsCuisine ChineseTotal Time 14 mins
- 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.
BUFFALO CHICKEN POTSTICKERS - THE WOKS OF LIFE
From thewoksoflife.com
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 RECIPE - COOKING - ADD A PINCH
From addapinch.com
5/5 (1)Total Time 34 minsCategory AppetizerCalories 189 per serving
- Combine first four ingredients (through salt and pepper) in a large bowl. Place 1 tablespoon of buffalo chicken mixture into the center of a wonton wrapper. Brush water along all edges of wonton wrapper for sealing. Bring two corners of wrapper together in a point and then seal edges of wrapper closed. Form filled wrapper into a crescent at the bottom to help the potsticker stand during and after cooking. Place on a baking sheet covered with a damp towel to prevent wrappers from drying out before cooking.
- Add olive oil to the bottom of a large skillet or saute pan over medium heat. Add 10-12 wrappers to the skillet at a time and cook for two minutes. Then, pour chicken stock into skillet and cover with a lid. Allow to cook for two more minutes.
- Remove lid and remove potstickers from skillet. Place onto a baking sheet and keep warm in a 225 degree oven until all potstickers are ready to serve.
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