Sesame Chicken Pot Stickers Recipe 455 Recipes

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.

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.

SESAME-BEEF POT STICKERS

Steps:

• In a large bowl, combine the first 7 ingredients. Place 1 tablespoon beef mixture in center of each pot sticker wrapper. (Cover wrappers with a damp towel until ready to use.), Moisten wrapper edges with egg. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a large skillet, heat 1-1/2 teaspoons sesame oil over medium-high heat. Arrange half of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are lightly browned. Carefully add 1/4 cup water (water may spatter); reduce heat to medium. Cook, covered, 3-5 minutes or until water is almost absorbed and filling is cooked through., Cook, potstickers, uncovered, 1-2 minutes or until bottoms are crisp and water is completely evaporated. Repeat with remaining pot stickers.