Spicy Chicken Pot Stickers Recipe | Yummly
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Spicy Chicken Pot Stickers

CHEF ANN - WHIRLPOOL
20Ingredients
30Minutes
100Calories
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Description

Recipe from the Kitchen of Chef Ann Nolan, Culinary Training Chef for World of Whirlpool. Adapted from a Hugh Carpenter recipe.

Ingredients

US|METRIC
40 SERVINGS
  • 1 package wonton skins (or round Gyoza skins - you can use square shaped wontons)
  • POT STICKER FILLING:
  • 4 green onions (small, cut root off-use green and cut onions in four pieces)
  • 1 tablespoon fresh ginger (finely grated, use a microplane for this)
  • 1 pound ground chicken
  • 1 tablespoon oyster sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons garlic chili sauce (found in the Asian section of grocery store)
  • 1/4 teaspoon chinese five-spice powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • POT STICKER SAUCE:
  • 1/4 cup fresh basil (minced, used as garnish-chiffonade right before serving, optional)
  • 1/4 cup chopped fresh cilantro
  • 2 cans unsweetened coconut milk
  • 1/2 cup dry sherry
  • 1 tablespoon vietnamese fish sauce
  • 1 tablespoon curry powder
  • 1 tablespoon sugar
  • 2 teaspoons garlic chili sauce (add more if you want it spicier)
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    Directions

    1. Place the pot sticker filling ingredients in a food processor and blend until smooth like a paste. You won’t need to cut and chop because the food processor will do this.
    2. Place the paste mixture in a disposable pastry bag and cut off about 1/4 of an inch from the bottom of the bag. You can also use a zip-lock bag for a pastry bag by filling it and cutting a corner off of the bag.
    3. Lay 15 wontons out on a flat surface. Take the pastry bag and in the center of each wonton, squeeze the pastry bag so the mixture is about the size of a nickel in width and about an inch high. Be sure the same amount of mixture is in each wonton so they cook evenly. Moisten the edges of the wontons with water. Bring the edges of the wonton up around the filling and gently press the top of the wontons so a tiny amount of the filling pushes out of the top. The wonton should look like a little pure with the “purse strings” gently pulled. Fill all the wontons first, then press them together and set aside. Repeat the process with the remaining filling and wontons.
    View 4 More StepsDiscover more recipes from Chef Ann - Whirlpool

    NutritionView More

    100Calories
    Sodium8% DV180mg
    Fat9% DV6g
    Protein8% DV4g
    Carbs3% DV9g
    Fiber3% DV<1g
    Calories100Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol10mg3%
    Sodium180mg8%
    Potassium140mg4%
    Protein4g8%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber<1g3%
    Sugars1g2%
    Vitamin A2%
    Vitamin C2%
    Calcium2%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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