Chicken Satay Pot Stickers Recipes

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CHICKEN POTSTICKERS



Chicken Potstickers image

Chicken Potstickers - Ground chicken, cabbage coleslaw, scallions, soy sauce and plenty of savory seasonings are nestled in a dumpling wrapper and fried to perfection.

Provided by Katerina | Easy Weeknight Recipes

Categories     Side Dish

Time 3h15m

Number Of Ingredients 17

3 cups cabbage coleslaw mix
3 cloves garlic, (minced)
1 tablespoon olive oil
1 pound ground chicken
1 egg
1/4 cup diced scallions
2 tablespoons soy sauce
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 package (10 to 12 ounces) dumpling wrappers, (round)
1 tablespoon water, (plus more for cooking)
1/2 cup olive oil, (for frying)
1/4 cup soy sauce
2 tablespoons rice vinegar
1/8 teaspoon red pepper flakes, (optional)
salt and pepper, (to taste)
1/2 teaspoon sesame seeds, (for garnish)

Steps:

  • In a medium skillet, heat 1 tablespoon of olive oil. Add 3 cups of coleslaw mix and minced garlic. Cook about 5 minutes or until coleslaw is wilted and garlic is fragrant.
  • In a mixing bowl, add the ground chicken, egg, diced scallions, soy sauce, cooked coleslaw mixture, salt and pepper. Using your hands, mix together until well combined. Set aside.
  • Prepare your workspace by laying out a small pile of potsticker wrappers and filling a small dish with water (to use for sticking the edges of the wrappers together).
  • Place three wrappers out on the table or work surface. Using your finger, gently wet all the way around the edge of the wrapper. Place roughly 1 teaspoon of chicken mixture in the middle of each.
  • Start by folding and pinching one end of the wrapper and gently pleat on one side of the wrapper, pressing together the tops of the edges until completely closed. (Use a bit more water to seal the edges if needed). Place each folded potsticker on a separate plate or baking sheet until all are completed. Once all are folded, you can either cook right away or freeze for later use (see notes below).
  • If cooking all of the potstickers at the same time, you will need to cook your potstickers in batches.
  • For your first batch, heat 2 tablespoons of olive oil in a frying pan over medium heat.
  • Place 12 potstickers (pleated-side up) in the frying pan and cook uncovered for 3 minutes or until the bottoms are nicely browned. Then, add 4 cups of water in the pan and cover. Continue cooking for 6 minutes.
  • Uncover and flip the potstickers to the other side. Continue to cook for an additional 4 minutes. Repeat in small batches until all the potstickers are cooked.
  • Garnish with chopped green onions and sesame seeds. Serve.
  • Combine all ingredients for the dipping sauce in a small dish.
  • Serve with warm potstickers and enjoy!

Nutrition Facts : ServingSize 1 potsticker, Calories 73 kcal, Carbohydrate 6 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g

ROUND 2 RECIPE - CHICKEN POT STICKERS



Round 2 Recipe - Chicken Pot Stickers image

Provided by Sandra Lee

Categories     appetizer

Time 21m

Yield 4 serving

Number Of Ingredients 8

Reserved chicken, from Chicken Teriyaki recipe
3 scallions, reserved from Chicken Teriyaki recipe, 1 uncooked, 2 grilled
12 round wonton wrappers
1 tablespoon canola oil
2 tablespoons water
1/4 cup reduced sodium soy sauce
1 tablespoon cider vinegar
1 teaspoon sugar

Steps:

  • Chop the chicken into small pieces. Slice the 2 grilled scallions and combine them with the chopped chicken. Slice the uncooked scallion and set aside for garnish.
  • Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients.
  • Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes.
  • Whisk together the soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl. Stir until the sugar has dissolved and set aside.
  • Arrange the pot stickers on a serving platter, garnish with the reserved sliced scallions and serve with the dipping sauce.

CHICKEN POT STICKERS WITH DIPPING SAUCE



Chicken Pot Stickers with Dipping Sauce image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 24 servings

Number Of Ingredients 18

2 cups all-purpose flour, plus more if needed and for dusting
1 1/2 teaspoons salt
1/2 cup boiling water
1 pound ground chicken
1/3 cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Freshly ground black pepper
Flavorless oil, for frying
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 scallion, finely chopped
A pinch of crushed dried red pepper

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

CHICKEN POT STICKERS



Chicken Pot Stickers 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

Time 55m

Yield 4 dozen.

Number Of Ingredients 12

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 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.

CHICKEN SATAY POT STICKERS



Chicken Satay Pot Stickers image

Make and share this Chicken Satay Pot Stickers recipe from Food.com.

Provided by Iron Woman

Categories     < 4 Hours

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb ground chicken
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter
1/4 cup brown sugar
2 tablespoons thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
30 wonton wrappers
16 ounces Thai sweet chili sauce
1/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup cilantro leaf, chopped
1/4 fresh mint leaves, chopped
1 teaspoon sesame oil

Steps:

  • In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked.
  • Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro.
  • Chill the mixture, and then wrap in wonton wrappers.
  • Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges.
  • In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce (directions on bottom).
  • Chili Mint Sauce:.
  • Puree ingredients in a food processor for 1 minute. Serve at room temperature.

Nutrition Facts : Calories 981.5, Fat 38.2, SaturatedFat 6.5, Cholesterol 84.8, Sodium 2458.1, Carbohydrate 112.7, Fiber 13.4, Sugar 55.9, Protein 49.2

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