Curry Chicken Potstickers Recipes

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

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.

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.