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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 pkg. wonton skins (or round Gyoza skins - you can use square shaped wontons)
- 4 green onions (small, cut root off-use green and cut onions in four pieces)
- 1 Tbsp. fresh ginger (finely grated, use a microplane for this)
- 1 lb. ground chicken
- 1 Tbsp. oyster sauce
- 1 Tbsp. dry sherry
- 2 tsp. garlic chili sauce (found in the Asian section of grocery store)
- 1/4 tsp. chinese five-spice powder
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 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 Tbsp. vietnamese fish sauce
- 1 Tbsp. curry powder
- 1 Tbsp. sugar
- 2 tsp. garlic chili sauce (add more if you want it spicier)
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Directions
- 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.
- 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.
- 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.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories100Calories from Fat50 |
% DAILY VALUE |
Total Fat6g9% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol10mg3% |
Sodium180mg8% |
Potassium140mg4% |
Protein4g |
Calories from Fat50 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber<1g3% |
Sugars1g |
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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