Cajun Gizzard Potstickers |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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These potstickers represent a nice fusion of classic southern cajun flavors with a contemporary appetizer context. Nobody will even know they are gizzards unless you tell them :) Enjoy! Ingredients:
ingredients for mixture |
2 cups: minced special gizzards (recipe below) or cooked ground pork. |
3: green onions finely chopped |
2 sprigs: minced oregano (1 tbsp dry oregano from jar will work) |
2 tsp: cajun crap boil powder ei.. zatterains or old bay |
1 1/2 tsp: ground black pepper |
1 tsp: salt |
1 tsp: crushed red pepper |
1 tbsp: garlic powder |
1 tsp: cumin |
1 tsp: paprika |
2 tbsp: werchestire sauce |
1 tbsp yellow mustard |
1: egg, lightly beaten |
3 tbsp: minced red pepper |
1 pkg 30 or so: round potsticker wrappers |
3 tbsp: canola oil |
1/4 cup water: for brushing potstickers |
1 jar: mango chutney (for dipping) |
2 cups: chicken broth |
Directions:
1. Mixture Instructions:
2. Combine ingredients 1 - 14 (meat through red pepper) in a bowl and mix well. If mixture is wet and soupy as it may be, especially if special gizzards are used, place mixture in strainer and place strainer in bowl. Use paper towels to press the mixture into the strainer. Use firm pressure and hold for a minute or two, changing the paper towel as it gets soaked. This will result it a much easier mixture to work with.
3. Here's what you will need for stuffing the wrappers..
4. * Wrappers
5. * Cookie Sheet
6. * Basting brush
7. * small bowl of water
8. * TBSP measuring spoon
9. * clean dish towel
10. * cutting board
11. Wrapper Instructions:
12. Working from a dry cutting board, place wrapper on board and brush wrapper with water. Place 1 tbsp of mixture in center of wrapper then fold over and press to seal. Pinch or crimp as desired for look. Once sealed, gently place on cookie sheet, swipe cutting board with towel to dry and repeat until finished.
13. Cooking instructions:
14. Heat 12 inch saute pan over medium heat (6 on dial) and then brush pan with oil once hot. Place about 8 potstickers in pan and leave untouched for about 2 1/2 minutes.
15. Pour in 1/3 cup chicken broth, turn heat to low (2 on dial) and cover for 2 1/2 minutes.
16. Uncover and remove to cookie sheet. Store cookie sheet in 200 degree oven while cooking the other batches so they are all fresh and warm for serving. Once finished, serve immediately with Mango Chutney.
17. RECIPE FOR SPECIAL GIZZARDS
18. Ingredients:
19. 1 pound: chicken gizzards
20. 1 32 oz box of chicken broth
21. 1 1/2 cup white wine
22. 3 tbsp: Old Bay seasoning
23. 1/4 cup: fresh minced sage
24. 1 tbsp: black pepper
25. 1 tsp: salt
26. 2 tsp cummin
27. 2 tsp: paprika
28. Cooking Instructions:
29. Put all ingredients in crock pot and cook on high for 4 hours. Remove gizzards, let cool and finely mince prior to combining other ingredients to create mixture. This approach to gizzard preparation is the base for countless applications. Do this before deep frying or any other use you may have for the most delicious part of the chicken!
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