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
BUFFALO CHICKEN POTSTICKERS RECIPE - (4.6/5)
Provided by Golfwidow7
Number Of Ingredients 9
Steps:
- Directions: 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 1/3 cup 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.
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
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- Combine first four ingredients (through salt and pepper) in a large bowl. Place 1 tablespoon of buffalo chicken mixture into the center of a wonton wrapper. Brush water along all edges of wonton wrapper for sealing. Bring two corners of wrapper together in a point and then seal edges of wrapper closed. Form filled wrapper into a crescent at the bottom to help the potsticker stand during and after cooking. Place on a baking sheet covered with a damp towel to prevent wrappers from drying out before cooking.
- Add olive oil to the bottom of a large skillet or saute pan over medium heat. Add 10-12 wrappers to the skillet at a time and cook for two minutes. Then, pour chicken stock into skillet and cover with a lid. Allow to cook for two more minutes.
- Remove lid and remove potstickers from skillet. Place onto a baking sheet and keep warm in a 225 degree oven until all potstickers are ready to serve.
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- Heat pan over medium heat and add 2 tablespoons oil. Cook the onions and celery until translucent and transfer to a mixing bowl, along with the ground chicken, hot sauce, cheese, and salt and pepper to taste.
- Wet the edges of each dumpling wrapper with water, add about 2 teaspoons of filling in the center, and fold in half. You can also pleat them as shown in this post.
- Heat 2 tablespoons oil in a cast iron or nonstick pan over medium to medium high heat and add the potstickers. When they’re golden brown on the bottom, add 1/3 cup water to the pan. Cover and steam the potstickers until the water is evaporated.
- While that’s going, mix the blue cheese and the chopped green onion with the sour cream or yogurt. Season with salt and pepper to taste. Serve the dumplings along with the blue cheese sauce.
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