Curry Chicken Potstickers Recipes

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.

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

KAI'S CHICKEN POTSTICKERS

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.

CHINESE CHICKEN POT STICKERS

Steps:

• In medium bowl, stir together flour and salt. Gradually stir in boiling water. Gradually add cold water, stirring constantly, until a dough forms. On floured surface, knead dough until smooth, adding more flour if necessary. Cover with damp towel; let rest 20 minutes.
• Meanwhile, in large bowl, mix Filling ingredients. In 10-inch skillet, cook Filling over medium-high heat, breaking up chicken into crumbles as it cooks, until chicken is no longer pink. Remove from heat.
• Sprinkle additional flour in shallow baking pan. To mold potstickers, pinch off 1 tablespoon dough; roll out into a 3- to 4-inch round. Place 1 tablespoon filling in center of dough round; fold over dough and seal edges. Crimp edge, if desired. Place pot stickers in floured pan.
• Heat 3-quart saucepan of salted water to boiling over medium-high heat. Next to it, heat a few tablespoons oil in 10-inch skillet over medium heat. Boil potstickers 4 minutes; remove with slotted spoon, allowing excess water to drip off. Place potstickers in skillet, stepping back because this could cause spattering. Once bottoms of pot stickers are browned, remove from skillet with slotted spoon. Pat off any excess oil with paper towel. Serve potstickers with additional soy sauce.

CURRY CHICKEN POTSTICKERS

Steps:

• For filling: Combine soy sauce, cornstarch, curry powder, sesame oil and sugar in a mixing bowl. Finely chop slaw. Add slaw, chicken and onion to curry mixture; mix well. Cover and chill for 1 hour or up to 24 hours.
• Spoon 2 teaspoons filling onto each wrapper. Moisten edges with water. Fold wrappers in half over filling. (For wontons, fold one corner over filling to opposite corner). Fold pleats along edges and press to seal.
• Arrange potstickers, pleated edges up, on a lightly floured baking sheet, pressing gently to fatten bottoms. Cover until read to cook.
• Heat 2 tbsp cooking oil in a 12-inch skillet. Arrange half of the pot stickers, pleated edges up, in skillet. Cook, uncovered over medium heat for 1-2 minutes or til bottoms are light brown. Reduce heat to low.
• Remove from heat; carefully add 2/3 cup water all at once near edge (oil may splatter). Return to heat. Cover and cook 10 minutes more. Increase heat to medium-high. Uncover; cook 3-5 minutes or til filling is no longer pink and water is evaporated.
• Add 2 teaspoons oil. Lift and tilt skillet to coat potsticker bottoms. Cook uncovered 1 minute more. Gently remove potstickers from skillet. Drain on paper towels. Keep warm in a 300 degree F oven. Repeat with remaining potstickers.
• To make ahead: Cover uncooked potstickers on cookie sheet and refrigerate up to 1 day. Or, place potstickers in a shallow freezer container with a tight-fitting lid. Freeze up to 2 weeks. Let thaw 30 minutes before cooking.

CHICKEN POTSTICKERS

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.

BUFFALO CHICKEN POTSTICKERS RECIPE BY TASTY

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!

CHICKEN POTSTICKERS

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.