Chicken And Celery Pot Stickers Recipes

CHICKEN POT STICKERS

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.

CHICKEN POT STICKERS

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.

CHINESE POT STICKERS (CHICKEN, PORK OR VEGETARIAN)

Steps:

• In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
• Drain, discard stems, and mince caps.
• In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
• Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
• Spoon cabbage mixture into a medium sized bowl and let it cool.
• Add chicken and next 5 ingredients to the bowl and mix well.
• Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water.
• Bring two points (diagonal corners) in to the center, and pinch together.
• Bring the other two corners in and pinch together; and pinch the 4 edges together to seal.
• Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
• In a large non-stick skillet, heat vegetable oil over medium heat until hot.
• Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
• Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
• Set finished pot stickers aside, and keep warm.
• Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
• Serve with soy sauce or other sauce for dipping.

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

CHICKEN AND CELERY POT STICKERS

Steps:

• Make filling:
• Cut celery into 2-inch pieces. With food processor running, drop in celery and garlic and finely chop. Stop motor and add chicken, 1/2 tablespoon soy sauce, sesame oil, and 1/8 teaspoon each of salt and pepper. Pulse until just combined.
• Form dumplings:
• Put 2 wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound a rounded teaspoon filling in center of each wrapper. Fold in half, into triangles or half-moons, and pinch edges tightly to seal. Make 18 more dumplings in same manner.
• Make dipping sauce:
• Chop enough celery leaves to measure 1 1/2 tablespoons and stir together with remaining 3 tablespoons soy sauce and vinegar.
• Fry dumplings:
• Heat vegetable oil in a 12-inch nonstick skillet over medium-high heat until hot, then arrange dumplings, slightly overlapping, in a spiral pattern and fry until bottoms are pale golden, 2 to 3 minutes. Add water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 6 to 7 minutes. (Use a spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) Remove lid and invert a large plate with a rim over skillet. Holding plate and skillet tightly together, invert dumplings onto plate. Serve immediately, with dipping sauce.