Sesame Chicken Pot Stickers |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 24 |
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From Pillsbury Bake Off. Refrigerated biscuits are used to make delicious potstickers. Ingredients:
1/4 cup creamy peanut butter |
1 egg |
1 teaspoon onion powder |
1 teaspoon toasted sesame oil |
1 teaspoon soy sauce |
1/2 cup shredded carrot |
2 green onions, thinly sliced |
3/4 teaspoon black pepper |
1 lb ground chicken or 1 lb turkey |
1 (16 1/3 ounce) can refrigerated biscuits (flaky layers from pillsbury, 8 biscuits) |
2 tablespoons vegetable oil |
4 tablespoons butter |
1 cup chicken broth |
2 teaspoons sesame seeds |
1/4 cup seedless red raspberry jam |
1/4 cup apricot preserves |
1/2 teaspoon crushed red pepper flakes |
thinly sliced green onion top (to garnish) |
Directions:
1. In a medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended.
2. Stir in chicken until well blended.
3. Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds.
4. Press each into 4-inch round.
5. Place 1 heaping tablespoon chicken mixture on center of each dough round.
6. Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker.
7. Place 8 pot stickers on cookie sheet; cover and refrigerate.
8. 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.
9. Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown.
10. Remove skillet from heat; slowly add 1/2 cup broth.
11. Sprinkle with 1 teaspoon sesame seed.
12. 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.
13. Remove from skillet; cover tightly.
14. Repeat with remaining pot stickers.
15. 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.
16. Remove from heat; strain sauce.
17. Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops.
18. Serve warm.
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