Kais Chicken Potstickers Recipes

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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

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.

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     Dumplings

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

CHICKEN POTSTICKERS



Chicken Potstickers image

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

4 lbs ground chicken
2 tablespoons salt
1 teaspoon white pepper
1 tablespoon granulated onion
1 cup cornstarch
2 eggs
1/2 cup oyster sauce
1 cup water chestnut, small cubes
6 green onions, minced
2 lbs pot stickers, 20 fresh wrapper per pound
2 eggs, beaten

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

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