Pot Stickers with Spicy Sauce Recipe

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Pot Stickers with Spicy Sauce Recipe

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This recipe makes a lot of pot sticker filling, so I freeze the extra for later.—Alison Barnett, New York, New York, www.alibabka.com
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Cook: 5 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Cook: 5 min./batch

Ingredients

  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons Sriracha Asian hot chili sauce
  • 2 garlic cloves, minced
  • POT STICKERS:
  • 1 egg, lightly beaten
  • 1 small onion, finely chopped
  • 1 medium carrot, shredded
  • 1/4 cup sliced water chestnuts, finely chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons sesame oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground chicken
  • 48 pot sticker or gyoza wrappers
  • 3 tablespoons canola oil, divided
  • 1 cup water, divided
  • TOPPINGS:
  • 2 green onions, sliced diagonally
  • Sesame seeds

Directions

In a small bowl, mix the first six ingredients. In a large bowl, combine the first nine pot sticker ingredients. Add chicken; mix lightly but thoroughly. Place 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
Moisten wrapper edges with water. 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 nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup water (water may splatter); reduce heat to medium-low. Cook, covered, 4-5 minutes or until water is almost absorbed and filling is cooked through.
Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining pot stickers.
Sprinkle with green onions and sesame seeds before serving. Serve with sauce. Yield: 4 dozen (1 cup sauce).
Editor's Note: Wonton wrappers may be substituted for pot sticker and gyoza wrappers. Stack two or three wonton wrappers on a work surface; cut into circles with a 3-1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.
Originally published as Pot Stickers With Spicy Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 1/2 cup reduced-sodium soy sauce
  • 1/2 cup rice vinegar
  • 2 tablespoons sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons Sriracha Asian hot chili sauce
  • 2 garlic cloves, minced
  • POT STICKERS:
  • 1 egg, lightly beaten
  • 1 small onion, finely chopped
  • 1 medium carrot, shredded
  • 1/4 cup sliced water chestnuts, finely chopped
  • 1 green onion, thinly sliced
  • 2 tablespoons sesame oil
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound ground chicken
  • 48 pot sticker or gyoza wrappers
  • 3 tablespoons canola oil, divided
  • 1 cup water, divided
  • TOPPINGS:
  • 2 green onions, sliced diagonally
  • Sesame seeds
  1. In a small bowl, mix the first six ingredients. In a large bowl, combine the first nine pot sticker ingredients. Add chicken; mix lightly but thoroughly. Place 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
  2. Moisten wrapper edges with water. 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.
  3. In a large nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook 1-2 minutes or until bottoms are golden brown. Carefully add 1/3 cup water (water may splatter); reduce heat to medium-low. Cook, covered, 4-5 minutes or until water is almost absorbed and filling is cooked through.
  4. Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining pot stickers.
  5. Sprinkle with green onions and sesame seeds before serving. Serve with sauce. Yield: 4 dozen (1 cup sauce).
Editor's Note: Wonton wrappers may be substituted for pot sticker and gyoza wrappers. Stack two or three wonton wrappers on a work surface; cut into circles with a 3-1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.
Originally published as Pot Stickers With Spicy Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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