CHICKEN POT STICKERS
Crispy brown on the bottom, light and soft on the top, these wonton dumplings are worth the effort.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h35m
Yield 16
Number Of Ingredients 11
Steps:
- Mix all ingredients except wonton skins, broth and soy sauce.
- Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.
- Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 35 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg
CHINESE CHICKEN POT STICKERS
For a truly authentic dumpling experience, gather everyone around the table to roll and fill these traditional Chinese New Year delicacies.
Provided by By Molly Yeh
Categories Appetizer
Time 1h35m
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 Serving
CHICKEN POT STICKERS
This recipe appeared in SHAPE magazine's August 2000 issue. I've been making it ever since. My husband loves to eat them and always requests them on his birthday. I love that they freeze well.
Provided by J Wa8415
Categories Chicken
Time 15m
Yield 8 wontons, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 391.4, Fat 13.7, SaturatedFat 3.3, Cholesterol 103.3, Sodium 1031.5, Carbohydrate 38.3, Fiber 1.4, Sugar 0.4, Protein 27.8
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.
(WEB EXCLUSIVE) ROUND 2 RECIPE: PORK POT STICKERS
Steps:
- Combine the pork, garlic, salt, pepper, scallion, and half the cilantro in a small bowl. Mix ingredients together until well combined.
- Working in batches of 4, lay the wonton wrappers on a clean surface. Spoon about 1 tablespoon of filling in the center of the wrappers. Brush the sides of each wrapper with a little water. Fold the opposite sides together to make a half circle and smooth out any air bubbles. Crimp the sides together to seal. Place on a plate and cover with a damp towel until ready to cook.
- Heat vegetable oil in a large skillet over medium-high heat. Add pot stickers and cook for about 3 minutes per side, allowing each side to turn golden brown and crispy. Transfer to a serving platter. Garnish with remaining cilantro and serve with soy sauce, for dipping, or even the leftover sweet and sour sauce from the Sweet and Sour Chicken Skewers.
- For the pulled pork: In small bowl, combine teriyaki mix, paprika and pepper.
- Coat the pork the with rub mixture, patting until all rub is used. Set aside.
- In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
- Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
- For the sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
- Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
- Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
- Preheat a grill pan or an outdoor grill to medium heat.
- On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.
CHICKEN POT STICKERS
Number Of Ingredients 11
Steps:
- 1. Mix all ingredients except wonton skins, broth and soy sauce.2. Brush each wonton skin with water. Place 1 scant tablespoon chicken mixture on center of wonton skin. Pinch 5 pleats on edge of one-half of circle. Fold circle in half over chicken mixture, pressing pleated edge of unpleated edge. Repeat with remaining skins and chicken mixture.3. Spray 12-inch skillet with nonstick cooking spray heat over medium heat. Cook 12 pot stickers at a time in skillet 3 minutes or until light brown turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has evaporated. Repeat with remaining pot stickers, broth and soy sauce.3 POT STICKERS: Calories 110 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 25mg Sodium 350mg Carbohydrates 11g (Dietary Fiber 1g) Protein 11g.
Nutrition Facts : Nutritional Facts Serves
KAI'S CHICKEN POTSTICKERS
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
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
SESAME CHICKEN POT STICKERS
Make and share this Sesame Chicken Pot Stickers recipe from Food.com.
Provided by Barbell Bunny
Categories Asian
Time 55m
Yield 16 potstickers, 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended.
- Stir in chicken until well blended.
- Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds.
- Press each into 4-inch round.
- Place 1 heaping tablespoon chicken mixture on center of each dough round.
- Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker.
- Place 8 pot stickers on cookie sheet; cover and refrigerate.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil and 2 tablespoons of the butter over medium-low heat until mixture is bubbly.
- Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown.
- Remove skillet from heat; slowly add 1/2 cup broth.
- Sprinkle with 1 teaspoon sesame seed.
- Immediately cover and return to heat; cook 10 minutes--do not uncover. Turn off heat; let stand covered 5 to 7 minutes or until all liquid is absorbed and chicken is no longer pink.
- Remove from skillet; cover tightly.
- Repeat with remaining pot stickers.
- Meanwhile, in 1-quart saucepan, heat jam, preserves and red pepper flakes over medium heat 3 to 5 minutes, stirring occasionally, until jam and preserves are melted and mixture is boiling.
- Remove from heat; strain sauce.
- Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops.
- Serve warm.
Nutrition Facts : Calories 478.9, Fat 25.2, SaturatedFat 7.9, Cholesterol 81.4, Sodium 974.9, Carbohydrate 44.1, Fiber 2, Sugar 14.7, Protein 20
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
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