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
SESAME CHICKEN POT STICKERS RECIPE - (4.5/5)
Provided by sulli5301
Number Of Ingredients 12
Steps:
- In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.* To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.* Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side. Serve immediately with soy sauce, if desired. The filling in the potstickers does not have to be cooked prior to wrapping. *To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.
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.
PERFECT SESAME CHICKEN
If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.
Provided by Doreen P
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
- Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
- Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
- Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 49.8 g, Cholesterol 43.1 mg, Fat 28.5 g, Fiber 0.7 g, Protein 14 g, SaturatedFat 4.7 g, Sodium 713.9 mg, Sugar 33.7 g
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
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
SESAME-BEEF POT STICKERS
I enjoy having these potstickers as a late-night snack. They also work well as a quick appetizer for family parties. -Carolyn Turner, Reno, Nevada
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients. Place 1 tablespoon beef mixture in center of each pot sticker wrapper. (Cover wrappers with a damp towel until ready to use.), Moisten wrapper edges with egg. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large skillet, heat 1-1/2 teaspoons sesame oil over medium-high heat. Arrange half of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are lightly browned. Carefully add 1/4 cup water (water may spatter); reduce heat to medium. Cook, covered, 3-5 minutes or until water is almost absorbed and filling is cooked through., Cook, potstickers, uncovered, 1-2 minutes or until bottoms are crisp and water is completely evaporated. Repeat with remaining pot stickers.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 164mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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
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