CHICKEN POTSTICKER RECIPE RECIPES

Name: Chicken Pot Stickers
Prep time: 50 min
Cook time: 5 min
Total time: 55 min
Yield: 4 dozen.
Ingredients: 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

CHICKEN POT STICKERS RECIPE: HOW TO MAKE IT

Chicken Pot Stickers Recipe: How to Make It 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

Total Time 55 minutes

Prep Time 50 minutes

Cook Time 5 minutes

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

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 39 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 254mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.

EASY POT STICKER SOUP RECIPE: HOW TO MAKE IT

Easy Pot Sticker Soup Recipe: How to Make It image

Since my husband and I have soup often, I’m always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Lunch

Total Time 05 hours 30 minutes

Prep Time 15 minutes

Cook Time 05 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/2 pound Chinese or napa cabbage, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, cut into matchsticks
1/3 cup thinly sliced green onions
2 to 3 tablespoons soy sauce
2 tablespoons rice vinegar
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot or 1/2 teaspoon ground ginger
1/2 teaspoon sesame oil
6 cups reduced-sodium chicken broth
1 package (16 ounces) frozen chicken pot stickers
Crispy chow mein noodles, optional

Steps:

In a 4-qt. slow cooker, combine the first 9 ingredients. Stir in broth. Cook, covered, on low until vegetables are tender, 5-6 hours. Add pot stickers; cook, covered, on high until heated through, 15-20 minutes. If desired, sprinkle with chow mein noodles before serving.

Nutrition Facts : Calories 198 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1302mg sodium, CarbohydrateContent 23g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 13g protein.

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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
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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.
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See details

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Since my husband and I have soup often, I’m always coming up with something new. I saw pot stickers in the freezer and decided to feature them in an Asian soup. The results were delicious. Rice vinegar provides just the right tang, and the green onions and carrots add color. Stir in chopped cabbage or bok choy if you'd like. A little sesame oil goes a long way, but you can always add a bit more. —Darlene Brenden, Salem, Oregon
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See details

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