Chicken Vegetables Potstickers Recipes

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CHICKEN POTSTICKERS



Chicken Potstickers image

You can make this recipe with my fresh dumpling wrappers recipe.If you are making these dumplings ahead, freeze the pleated potstickers. After several hours, the dumplings should harden. Transfer the frozen dumplings to a freezer bag. DO NOT store pleated, uncooked potstickers in the refrigerator. The moisture from the filling will seep into the dumpling skin, and your dumplings will be a soggy mess. Depending on how much filling you put in each dumpling this recipe can make between 32 to 40 dumplings.

Provided by Lisa Lin

Categories     Dumplings

Time 1h55m

Number Of Ingredients 17

1 pound ground chicken
1 tablespoon canola or vegetable oil (plus more for frying dumplings)
2 tablespoons minced ginger
2 tablespoons minced garlic
1 1/2 cups finely chopped Napa cabbage (white and green parts separated (see note))
1/3 cup chopped scallions
1/2 teaspoon kosher salt
2 tablespoons soy sauce
1 teaspoon sesame oil
32 to 40 round dumpling wrappers (around 3.5" diameter)
water for cooking the dumplings
1/3 cup soy sauce
1/3 cup Zhenjiang vinegar (can sub with rice vinegar)
1 stalk of scallions (sliced)
1 clove garlic (sliced)
1/2- inch piece of ginger (sliced)
1/2 teaspoon sesame oil

Steps:

  • Add the ground chicken to a bowl and set it aside. Note that if you are buying 1 pound of ground chicken in a pre-packaged container, the meat doesn't actually amount to 1 pound. The meat is usually only 14.5 to 15 ounces and the watery sac below the meat amounts to another pound. Don't worry, that amount of meat will work just fine for the recipe.
  • Heat 1 tablespoon of oil in a pan or skillet over medium heat. Add the ginger and garlic and cook for 15 to 30 seconds, stirring constantly. Add the chopped white portion of the cabbage and cook for 1 to 2 minutes minute. Add the green part of the cabbage, scallions, and salt and cook for another minute, until the greens star to wilt. Turn off the heat and let everything cool in the pan for about 5 to 8 minutes.
  • Transfer the vegetables and spices to the bowl with the chicken. Add the soy sauce and sesame oil and stir to combine all the ingredients.
  • Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.
  • Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 1/2 or 2/3 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. If you are using fresh wrappers, you do not need to wet the border before using.
  • Place the wrapper on your left hand, the wet side facing away from you. Place about 1 tablespoon of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).
  • Pinch together the wrapper on the right. Using your index fingers, create a pleat. Seal the pleat towards the right. Continue creating and sealing the pleats to the right until you reach the end of the dumpling. Use the photos above or this video as a reference.
  • If you want the dumpling pleats to go in two directions, towards the center, start folding the dumpling together like a taco. Pinch the wrapper together in the center (the left and right sides of the dumpling are not sealed. For the pleats to the right of this center pinch, you want to create pleats with your index fingers and seal them facing the left. For the pleats to the left of the center pinch, create and seal the pleats facing the right.
  • Continue pleating dumplings until you are out of filling or dumpling skins. If you notice that the dumplings are starting to dry out, cover them with a dry towel.
  • Heat a large nonstick pan with 1 1/2 tablespoons of oil over medium-high heat. I use a 12-inch nonstick pan. Arrange the dumplings over the pan. I usually cook about 15 to 17 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden.
  • Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat slightly to medium, and cook for 6 to 7 minutes.
  • Uncover the pan and let the dumplings cook for another minute or two, until the water is evaporated. Transfer the cooked dumplings to a plate.
  • Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them.
  • Mix all the dipping sauce ingredients together. I like preparing the sauce 30 minutes before serving. This allows the sauce to fully absorb the herbs and spices in it.
  • Serve the potstickers with the dipping sauce. These potstickers also go very well with my sweet chili sauce.

Nutrition Facts : ServingSize 4 dumplings, Calories 211 kcal, Carbohydrate 21.5 g, Protein 12.6 g, Fat 8.2 g, SaturatedFat 1.6 g, Cholesterol 45.8 mg, Sodium 391 mg, Fiber 0.7 g, Sugar 0.3 g

KAI'S CHICKEN POTSTICKERS



Kai's Chicken Potstickers image

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

¾ cup canola oil, divided
½ onion, minced
1 cup finely shredded carrots
¾ cup finely shredded cabbage
1 pound ground chicken
2 tablespoons dark brown sugar
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon Chinese five-spice powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
60 wonton wrappers
¾ cup chicken broth

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

VEGETARIAN POT STICKERS



Vegetarian Pot Stickers image

Provided by Ming Tsai

Categories     appetizer

Time 1h30m

Yield 20 to 24

Number Of Ingredients 18

1 red onion sliced
1 tablespoon minced ginger
1 cup sliced shiitake mushrooms
1 cup white cabbage, shredded
1 cup carrots, shredded
1 cup chopped garlic chives or chives
1 teaspoon white pepper
1 teaspoon sesame oil
1/4 cup chopped cilantro
1 package round dumpling skins, also called gyoza (preferably twin dragon brand)
Salt to taste
Canola oil
Spicy Soy Dipping Sauce, recipe follows
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Steps:

  • In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coat with oil and place dumplings. When bottom gets brown, add 1/4 cup of water and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
  • Serve with dipping sauce.
  • Combine all.

CHICKEN POT STICKERS WITH DIPPING SAUCE



Chicken Pot Stickers with Dipping Sauce image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 24 servings

Number Of Ingredients 18

2 cups all-purpose flour, plus more if needed and for dusting
1 1/2 teaspoons salt
1/2 cup boiling water
1 pound ground chicken
1/3 cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Freshly ground black pepper
Flavorless oil, for frying
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 scallion, finely chopped
A pinch of crushed dried red pepper

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 POT STICKERS



Chicken Pot Stickers image

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

1 pound boneless skinless chicken thighs, cut into chunks
1-1/2 cups sliced fresh mushrooms
1 small onion, cut into wedges
2 tablespoons hoisin sauce
2 tablespoons prepared mustard
2 tablespoons Sriracha chili sauce or 1 tablespoon hot pepper sauce
1 package (10 ounces) pot sticker or gyoza wrappers
1 large egg, lightly beaten
SAUCE:
1 cup reduced-sodium soy sauce
1 green onion, chopped
1 teaspoon ground ginger

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.

QUICK POT STICKER SOUP



Quick Pot Sticker Soup image

This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal.

Provided by SLOcook

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 9

1 tablespoon sesame oil
1 onion, chopped
2 cloves minced garlic
2 (32 ounce) cartons chicken broth
2 green onions, chopped
1 tablespoon sesame oil
salt and pepper to taste
1 (15 ounce) package frozen pot stickers (any filling)
1 (12 ounce) package frozen stir-fry vegetables

Steps:

  • Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
  • Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 25 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 1385 mg, Sugar 3.7 g

CHINESE POT STICKERS (CHICKEN, PORK OR VEGETARIAN)



Chinese Pot Stickers (Chicken, Pork or Vegetarian) image

Chinese dumplings. Easy, exotic appetizers. A little time consuming, but worth it. High Protein. Replace meat with 1/2 cup cooked rice mixed with 1/3 cup finely chopped water chestnuts for the vegetarian version.

Provided by littleturtle

Categories     Lunch/Snacks

Time 1h1m

Yield 30 pot stickers, 10 serving(s)

Number Of Ingredients 19

1/2 cup boiling water
1/4 ounce dried porcini mushrooms or 1 ounce fresh mushrooms
1 tablespoon vegetable oil
1/3 cup green onion, minced
1 tablespoon gingerroot, peeled & minced
2 cups green cabbage, finely chopped or 1 cup frozen chopped spinach, thawed, drained & squeezed dry
1/2 cup water
1/2 lb pork sausage or 1/2 lb ground chicken
2 teaspoons soy sauce
1 teaspoon white pepper
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 wonton wrappers
2 teaspoons cornstarch
2 teaspoons vegetable oil
1/2 cup chicken broth
2 teaspoons vegetable oil
1/2 cup chicken broth

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.

Nutrition Facts : Calories 185.2, Fat 9.9, SaturatedFat 2.5, Cholesterol 18.5, Sodium 434.3, Carbohydrate 16.5, Fiber 1, Sugar 0.9, Protein 7.1

VEGETARIAN POTSTICKERS RECIPE BY TASTY



Vegetarian Potstickers Recipe by Tasty image

Here's what you need: oil, onion, ginger, garlic, mushroom, bell pepper, cabbage, carrot, salt, pepper, fresh cilantro, green onion, soy sauce, sesame oil, cooking sherry, sugar, wonton wrapper, oil, water, dipping sauce, soy sauce

Provided by Claire Nolan

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 21

3 tablespoons oil
1 onion, finely diced
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 cups mushroom, finely diced
¼ cup bell pepper, finely diced
2 cups cabbage, shredded
2 cups carrot, shredded
salt, to taste
pepper, to taste
1 tablespoon fresh cilantro
1 cup green onion, finely chopped
2 tablespoons soy sauce
2 teaspoons sesame oil
3 tablespoons cooking sherry
1 teaspoon sugar
wonton wrapper
2 teaspoons oil
¼ cup water
dipping sauce
soy sauce

Steps:

  • Heat oil in a deep pan or wok over medium heat and cook onions, ginger, and garlic until onions are translucent.
  • Add mushrooms and bell peppers to the pan. Cook until mushrooms are soft.
  • Add cabbage, carrots, salt, and pepper. Cook for another 3-4 minutes and remove from heat. Set aside to cool completely.
  • Once mixture is cool, add cilantro, green onions, soy sauce, sesame oil, cooking sherry, and sugar. Mix well.
  • Place a spoonful of the mixture onto a wonton wrapper. Dip your finger in water and run it around the edge of the dough.
  • Fold in half and pinch together, pleating the dough as you go.
  • Heat more oil in a large skillet and place dumplings in the oil. Cook for 3-4 minutes or until a crust has started to form on the bottom. Pour the water in the pan and cover with a lid. Steam for 6-8 minutes, remove the lid and remove from the pan.
  • Enjoy!

Nutrition Facts : Calories 157 calories, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, Sugar 7 grams

CHICKEN POTSTICKERS



Chicken Potstickers image

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

1 lb. ground chicken breast
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 cups finely chopped napa cabbage
1/2 cup shredded carrots
1/4 tsp. ground ginger
1 pkg. (12 oz.) square wonton wrappers (about 4 doz.)
8 tsp. oil, divided

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

CHICKEN VEGETABLES POTSTICKERS



Chicken Vegetables Potstickers image

Make and share this Chicken Vegetables Potstickers recipe from Food.com.

Provided by foodart

Categories     Chicken Thigh & Leg

Time 2h

Yield 100 serving(s)

Number Of Ingredients 15

4 lbs chicken thighs, minced
4 lbs shredded cabbage
1/2 lb shredded carrot
1 cup green onion, minced
1 ounce dried black fungus, soaks and shredded
2 ounces sweet Chinese radishes
1 ounce salted turnip
1/2 cup oyster sauce
2 tablespoons salt
1 tablespoon sugar
1 tablespoon white pepper
3 beaten egg whites
1 cup cornstarch
100 gyoza wrapper
3 beaten egg yolks

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 the beaten egg yolks and brush onto the wrapper; place some of the chicken 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 potstickers.
  • Heat a nonstick skillet lightly coated with oil adds some of the potstickers and pan fry to a golden brown.

Nutrition Facts : Calories 52.6, Fat 2.9, SaturatedFat 0.8, Cholesterol 20.3, Sodium 200.7, Carbohydrate 2.9, Fiber 0.6, Sugar 0.9, Protein 3.6

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From eatingwell.com


TAKEOUT AT HOME: CHICKEN POTSTICKERS - STRIPED SPATULA
2016-03-01 Fill a small bowl with water. Place about 1 tablespoon filling in the center of a dumpling wrapper. Use your finger or a pastry brush to dampen the perimeter of the wrapper with water (don't soak).
From stripedspatula.com


CHICKEN AND VEGETABLE POTSTICKERS - MOORE OR LESS COOKING
In addition, Ling Ling utilizes all natural, clean dishes with no artificial colors, flavors, or preservatives. Ling Ling only use the best ingredients and seasoning to create various Asian entrees, such as their chicken and vegetable potstickers. They use high quality and clean ingredients like freshly sourced vegetables and savory proteins.
From mooreorlesscooking.com


EASY CHICKEN POTSTICKERS - CHEFJAR
In a large bowl mix together all the ingredients for the filling ( ground chicken, cabbage, scallions, garlic,ginger, black pepper, sesame oil, soy sauce and salt. Mix until well combined. To assemble the chicken potstickers, take a potsticker wrapper and place on a work surface. Spoon 2 tsp. of the chicken mixture into the center of the wrapper.
From chefjar.com


BUFFALO CHICKEN POTSTICKERS - THE WOKS OF LIFE
2015-11-07 Instructions. 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.
From thewoksoflife.com


CHICKEN POTSTICKERS - LIVE NATURALLY MAGAZINE
Line the air fryer basket with parchment and spray lightly with oil. Pour some water into a small bowl. In a medium bowl, mix together the chicken, scallions, onions, soy sauce, rice vinegar, garlic, and ginger. Working in small batches, lay out the wonton wrappers on a work surface. Place 1 tablespoon of the chicken mixture in the center of ...
From livenaturallymagazine.com


POTSTICKERS - DINNER, THEN DESSERT
2018-08-26 Add the green onions, ginger, sugar, salt and sesame oil to the chicken mixture and cool. Add one tablespoon of the chicken mixture to the middle of the wonton wrappers and pinch closed every ½ inch into a fold and press pattern. Add 2 tablespoons of oil to a pan and cook the bottoms of the potstickers on medium-high heat before adding in the ...
From dinnerthendessert.com


CHICKEN POT STICKERS RECIPE | MYRECIPES
Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Step 5. Wipe skillet with a paper towel.
From myrecipes.com


VEGETABLE SOUP WITH CHICKEN POTSTICKERS RECIPE | BENDER FITNESS
Put oil into the bottom of a soup pot. Add minced garlic and heat until fragrant over medium high heat. Add broth. Add vegetables, starting with carrots and harder vegetables. Bring to a boil, and boil until carrots are cooked through. Add potstickers. (I also added the potsticker/dumpling sauce to the broth).
From benderfitness.com


CHICKEN & VEGETABLE POTSTICKERS WITH SOY MUSTARD DIPPING SAUCE
Instructions. 1. In a large bowl, mix together the ground chicken, cabbage, half the green onions, ginger, garlic, 2 Tbsp soy sauce, mustard seeds and Sriracha. Mix well. 2. Lay a wrapper on a clean, dry surface, and using your finger or a brush, moisten the edges of the wrapper with water.
From spreadthemustard.com


CHICKEN POTSTICKERS | THE COZY APRON
2022-01-22 Print Recipe. These chicken potstickers are filled with Napa cabbage, carrots, ginger and garlic, and come complete with a sesame-honey dipping sauce! Category: Entree. Cuisine: Asian. Yield: 60 potstickers. Nutrition Info: 330 calories (per 6 potstickers with 4 tablespoons of dipping sauce) Prep Time: 45 minutes. Cook time: 8 minutes.
From thecozyapron.com


CHICKEN AND VEGETABLE POTSTICKERS - TARA'S MULTICULTURAL TABLE
2013-04-18 To cook, heat a large skillet over medium heat. Drizzle with canola oil. Once heated, place potstickers in single layer. Fry until the bottoms become golden. Add 1/2 cup water and cover with lid. Cook until the water evaporates, 6-9 minutes. Remove lid and cook 1-2 minutes until bottoms are golden brown, but not dark.
From tarasmulticulturaltable.com


CHICKEN POTSTICKERS GYOZA | EASY STICKY DUMPLINGS FILLED WITH …
Instructions. Heat half the oil in a big nonstick skillet over a medium-high heat. Add the cabbage and cook for 10 minutes or until golden brown, stirring often. Add 1/2 cup (120 ml) of water to the cabbage as it cooks, to stop it sticking – just add a tablespoon at a time.
From victoriahaneveer.com


GARLIC GINGER CHICKEN POTSTICKERS - DAMN DELICIOUS
2018-05-23 Directions: 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.*. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper.
From damndelicious.net


EASY ASIAN POTSTICKERS RECIPE - THE WANDERLUST KITCHEN
2014-10-24 Heat the vegetable oil in a large skillet with a lid over medium heat. Working in batches, add potstickers in a single layer and cover the pan. Cook for 3 minutes, then remove the cover and add ½ cup water. Recover the pan, turn the heat down to medium low and steam until cooked through (another 5-7 minutes or so).
From thewanderlustkitchen.com


POTSTICKER CHICKEN & VEGETABLE SOUP - ECLECTIC RECIPES
2018-02-27 Ling Ling also has Fried Rice that comes in 5 amazing varieties based on authentic Asian inspired recipes from Japan, China, Korea and Thailand. They are Yakitori Chicken, Yakiniku Beef, Thai-Style Chicken, Chinese-Style Vegetable and Bibimbap Beef. The Potstickers, featured in this recipe, are made with delectable pork or chicken and tender ...
From eclecticrecipes.com


BUFFALO CHICKEN POTSTICKERS - THE CREATIVE BITE
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. For a complete meal, serve these spicy potstickers over a bed of this Light Bleu Cheese Broccoli Slaw. The crunchy and creamy slaw pairs perfectly with the chewy and spicy potstickers.
From thecreativebite.com


QUICK POTSTICKER STIR FRY (USING FROZEN POTSTICKER/DUMPLING)
2019-01-28 Make the Quick Potsticker Stir Fry: In the same pan, heat the sesame oil. Add onions, ginger+garlic and stir fry for a minute. Now add the rest of the veggies, cashews, sesame seed and stir fry for another minute (over high flame). Finally add the cooked potstickers, sauce and saute. Stir-fry everything for a minute and then turn off the heat.
From easycookingwithmolly.com


ULTIMATE VEGGIE POTSTICKERS RECIPE - SUPERMAN COOKS
2019-07-09 Cook for 3-4 minutes, flipping once in the process. Grab a lid that will fit tightly over pan and add 2 tablespoon water. Cover and reduce heat to medium and allow dumplings to steam for 4-5 minutes. Remove from heat and place on serving plate. Use sauce to drizzle over and dip dumplings in.
From supermancooks.com


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