Chicken Potsticker Salad Food

CHICKEN POT STICKERS

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.

POT STICKER SALAD

Steps:

• Heat the olive oil in a skillet over medium heat. Place the pot stickers into the hot oil flat-side-down. Cook until the bottom has turned golden brown, 1 to 2 minutes. Add the edamame and pour in the water. Cover, and bring to a simmer over medium-high heat. Cook until the pot stickers have completely thawed and are hot on the inside, 8 to 10 minutes.
• Scrape the pot stickers and edamame into a mixing bowl, and add the lettuce and salad dressing. Season to taste with salt, and toss to mix. Serve immediately.

CHICKEN POTSTICKERS

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.
• Puree ingredients in a food processor for 1 minute. Serve at room temperature.

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

POTSTICKER SALAD

Steps:

• Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.
• Heat the oil in a large frying pan over medium heat, cook potstickers until golden brown, turning once or twice. Add the water to the pan, reduce heat to low, cover, and cook for another 3 minutes, or until liquid has evaporated. Rinse with cold water to cool, drain, and cut in half.
• In a large mixing bowl, toss together the water chestnuts, baby corn, carrot, mushrooms, peanut sauce, noodles, and potstickers. Chill 1 hour. Toss with peanuts just before serving.

POTSTICKER SALAD

Steps:

• Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). If using a metal steamer basket, spray the bottom with nonstick cookig spray. Bring the water to a boil. Place the potstickers in the basket (or skillet) followed by the carrots, cover, and steam for 4 minutes. Add the snap peas and edamame, cover, and steam until the potstickers are cooked through and the vegetables are tender, 4 to 6 minutes. Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, red chili paste and sesame oil. Divide the bean sprouts among bowls and top with the potstickers and vegetables. Sprinkle with the scallions, peanuts and cilantro. Serve with the sauce (I topped each bowl with 1-2 T sauce). Serves 4. Adapted from Real Simple.

CHICKEN POTSTICKERS

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!

WHAT TO SERVE WITH POTSTICKERS: 13 ASIAN SIDES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian side dish in 30 minutes or less!

CHICKEN POTSTICKERS

Steps:

• Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 to 6 min. or until done, stirring frequently. Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in cabbage, carrots and ginger.
• Spoon chicken mixture onto centers of wonton wrappers, adding about 1 tsp. to each. Moisten edge of each wrapper with water; fold in half to form triangle, pressing edges together to seal.
• Heat 2 tsp. oil in large nonstick skillet on medium-high heat. Add 10 to 12 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Add 2 to 3 Tbsp. water; cover. Cook on medium-low heat 2 to 2-1/2 min. or until dumplings are done and water is evaporated. Transfer dumplings to serving plate; wipe skillet dry. Repeat with remaining oil and dumplings.

CHICKEN POTSTICKERS

Steps:

• Add the ground chicken to a bowl and set it aside. Note that if you are buying 1 pound of ground chicken in a pre-packaged container, the meat doesn't actually amount to 1 pound. The meat is usually only 14.5 to 15 ounces and the watery sac below the meat amounts to another pound. Don't worry, that amount of meat will work just fine for the recipe.
• Heat 1 tablespoon of oil in a pan or skillet over medium heat. Add the ginger and garlic and cook for 15 to 30 seconds, stirring constantly. Add the chopped white portion of the cabbage and cook for 1 to 2 minutes minute. Add the green part of the cabbage, scallions, and salt and cook for another minute, until the greens star to wilt. Turn off the heat and let everything cool in the pan for about 5 to 8 minutes.
• Transfer the vegetables and spices to the bowl with the chicken. Add the soy sauce and sesame oil and stir to combine all the ingredients.
• Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.
• Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 1/2 or 2/3 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. If you are using fresh wrappers, you do not need to wet the border before using.
• Place the wrapper on your left hand, the wet side facing away from you. Place about 1 tablespoon of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).
• Pinch together the wrapper on the right. Using your index fingers, create a pleat. Seal the pleat towards the right. Continue creating and sealing the pleats to the right until you reach the end of the dumpling. Use the photos above or this video as a reference.
• If you want the dumpling pleats to go in two directions, towards the center, start folding the dumpling together like a taco. Pinch the wrapper together in the center (the left and right sides of the dumpling are not sealed. For the pleats to the right of this center pinch, you want to create pleats with your index fingers and seal them facing the left. For the pleats to the left of the center pinch, create and seal the pleats facing the right.
• Continue pleating dumplings until you are out of filling or dumpling skins. If you notice that the dumplings are starting to dry out, cover them with a dry towel.
• Heat a large nonstick pan with 1 1/2 tablespoons of oil over medium-high heat. I use a 12-inch nonstick pan. Arrange the dumplings over the pan. I usually cook about 15 to 17 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden.
• Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat slightly to medium, and cook for 6 to 7 minutes.
• Uncover the pan and let the dumplings cook for another minute or two, until the water is evaporated. Transfer the cooked dumplings to a plate.
• Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them.
• Mix all the dipping sauce ingredients together. I like preparing the sauce 30 minutes before serving. This allows the sauce to fully absorb the herbs and spices in it.
• Serve the potstickers with the dipping sauce. These potstickers also go very well with my sweet chili sauce.

POTSTICKER CHICKEN & VEGETABLE SOUP

Steps:

• Add 1 tablespoon oil to large saucepan. Add ginger and garlic and turn heat to medium. Cook until fragrant. Add chicken stock and bring to a boil.
• Add carrots, shiitake mushrooms and Ling Ling Chicken & Vegetable Potstickers to boiling water. Add sauce pack. Simmer for 8 - 10 minutes.
• Add bok choy and simmer for 2 - 3 minutes, or until wilted.
• Serve garnished with green onions and fresh cilantro.

CHICKEN POTSTICKERS

Steps:

• Set aside the wrapper and beaten eggs.
• In a large stainless bowl blend in the rest of the ingredients together and with a teaspoon of the mixture drop into boiling water and when filling float taste the filling. Adjust and reseason if needed.
• With a brush dip into beaten eggs and brush onto the wrapper; place some of the pork mixture and seal the wrapper.
• Place some of the finish potstickers into some boiling water and when it float remove it to a colander and place ice some cold water. Drain the potsticker.
• Heat a nonstick skillet lightly coated with oil adds some of the potsticker and pan fry to a golden brown.