Thai Chicken Crescent Pot Sticker Sandwiches 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:

• Heat oven to 375°F.
• Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce and mix well. Add chicken, carrots and cheese and mix well.
• Separate dough into 4 rectangles. Place on sprayed cookie sheet. Firmly press perforations to seal and press each rectangle to form 5-inch square.
• Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over the filling and press edges to seal.
• Bake at 375°F for 15 to 20 minutes or until golden brown.
• Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

Steps:

• 1. Mix soy sauce, lime juice, vegetable oil, chili garlic sauce and ketchup.
• 2. Add chicken breasts to mixture and refrigerate for at least 6 hours.
• 3. Remove from refrigerator and season chicken with salt and pepper.
• 4. Place on a hot grill or bake in a 400 degree oven until cooked completely through. A meat thermometer should read at least 155-160 degrees.
• 5. Mix mayonnaise and Thai chili sauce. Both the Thai chili sauce and the chili garlic sauce should be available in the Asian food section of the grocery store.
• 4. Brush 1 Tbl of the mayonnaise-Thai chili sauce mixture over each hamburger bun.
• 5. Place chicken on the bun and serve with lettuce and tomato.