How To Cook Chicken Potstickers Food

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!

CHICKEN POT STICKERS

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.

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.

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 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.

CURRY CHICKEN POTSTICKERS

Steps:

• For filling: Combine soy sauce, cornstarch, curry powder, sesame oil and sugar in a mixing bowl. Finely chop slaw. Add slaw, chicken and onion to curry mixture; mix well. Cover and chill for 1 hour or up to 24 hours.
• Spoon 2 teaspoons filling onto each wrapper. Moisten edges with water. Fold wrappers in half over filling. (For wontons, fold one corner over filling to opposite corner). Fold pleats along edges and press to seal.
• Arrange potstickers, pleated edges up, on a lightly floured baking sheet, pressing gently to fatten bottoms. Cover until read to cook.
• Heat 2 tbsp cooking oil in a 12-inch skillet. Arrange half of the pot stickers, pleated edges up, in skillet. Cook, uncovered over medium heat for 1-2 minutes or til bottoms are light brown. Reduce heat to low.
• Remove from heat; carefully add 2/3 cup water all at once near edge (oil may splatter). Return to heat. Cover and cook 10 minutes more. Increase heat to medium-high. Uncover; cook 3-5 minutes or til filling is no longer pink and water is evaporated.
• Add 2 teaspoons oil. Lift and tilt skillet to coat potsticker bottoms. Cook uncovered 1 minute more. Gently remove potstickers from skillet. Drain on paper towels. Keep warm in a 300 degree F oven. Repeat with remaining potstickers.
• To make ahead: Cover uncooked potstickers on cookie sheet and refrigerate up to 1 day. Or, place potstickers in a shallow freezer container with a tight-fitting lid. Freeze up to 2 weeks. Let thaw 30 minutes before cooking.