Round 2 Recipe Chicken Pot Stickers Food

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 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

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 STICKERS

Steps:

• In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified.
• Make the pot stickers. Separate the wonton wrappers and brush edges with egg wash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
• Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce.
• Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.
• Yield: approximately 1 1/2 cups dipping sauce

ROUND 2 RECIPE - CHICKEN AND RATATOUILLE PASTA

Steps:

• Cook the pasta according to package directions.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and leftover grilled vegetables. Stir in the diced tomatoes, chicken, and salt and pepper to taste. Cook until heated through.
• Drain the pasta, add to the skillet and toss to coat. Serve topped with chopped basil.
• Preheat a grill pan over medium heat. Brush the sliced vegetables with 1/4 cup canola oil. Season with salt and pepper and place on the grill. Cook until they have slightly charred and softened slightly, about 3 minutes per side. Remove to a baking sheet.
• In a large bowl, whisk together the garlic, Italian seasoning, vinegar, remaining 1/4 cup canola oil, and salt and pepper to taste. Drizzle half of the dressing over the grilled vegetables. Stir the chopped olives into the remaining dressing.
• Cut the bread into 4 equal pieces and slice open. Spread the olive dressing evenly on 4 bottom pieces of the bread. Top with a single layer of each of the vegetables, reserving the remaining vegetables for Round 2 Recipe Ratatouille Pasta. Sprinkle the cheese over each and place the remaining 4 bread pieces on top. Place in a panini press and cook until well toasted, about 5 minutes. (Or place on a well-oiled grill pan and place a heavy hot cast-iron skillet or griddle on top of the sandwiches, and grill until the bread is well toasted, about 5 minutes per side.)

(WEB EXCLUSIVE) ROUND 2 RECIPE: PORK POT STICKERS

Steps:

• Combine the pork, garlic, salt, pepper, scallion, and half the cilantro in a small bowl. Mix ingredients together until well combined.
• Working in batches of 4, lay the wonton wrappers on a clean surface. Spoon about 1 tablespoon of filling in the center of the wrappers. Brush the sides of each wrapper with a little water. Fold the opposite sides together to make a half circle and smooth out any air bubbles. Crimp the sides together to seal. Place on a plate and cover with a damp towel until ready to cook.
• Heat vegetable oil in a large skillet over medium-high heat. Add pot stickers and cook for about 3 minutes per side, allowing each side to turn golden brown and crispy. Transfer to a serving platter. Garnish with remaining cilantro and serve with soy sauce, for dipping, or even the leftover sweet and sour sauce from the Sweet and Sour Chicken Skewers.
• For the pulled pork: In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping.
• For the sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
• Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
• Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
• Preheat a grill pan or an outdoor grill to medium heat.
• On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

SESAME CHICKEN POT STICKERS

Steps:

• In a medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended.
• Stir in chicken until well blended.
• Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds.
• Press each into 4-inch round.
• Place 1 heaping tablespoon chicken mixture on center of each dough round.
• Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker.
• Place 8 pot stickers on cookie sheet; cover and refrigerate.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil and 2 tablespoons of the butter over medium-low heat until mixture is bubbly.
• Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown.
• Remove skillet from heat; slowly add 1/2 cup broth.
• Sprinkle with 1 teaspoon sesame seed.
• Immediately cover and return to heat; cook 10 minutes--do not uncover. Turn off heat; let stand covered 5 to 7 minutes or until all liquid is absorbed and chicken is no longer pink.
• Remove from skillet; cover tightly.
• Repeat with remaining pot stickers.
• Meanwhile, in 1-quart saucepan, heat jam, preserves and red pepper flakes over medium heat 3 to 5 minutes, stirring occasionally, until jam and preserves are melted and mixture is boiling.
• Remove from heat; strain sauce.
• Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops.
• Serve warm.

KAI'S CHICKEN POTSTICKERS

Steps:

• Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
• Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
• Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
• Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
• Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.