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Sesame Chicken Pot Stickers

Chicken.delights's picture
  Whole chicken breasts 1 1⁄2 Pound, skinned, boned, and split (2 Small, 3/4 Pound Each)
  Sesame oil 1⁄4 Cup (4 tbs)
  Finely chopped celery 1 Cup (16 tbs)
  Chopped green onions and tops 1⁄2 Cup (8 tbs)
  Dry sherry 3 Tablespoon
  Cornstarch 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pot sticker wrappers/Won ton skins 10 Ounce (1 Package, Gyoza)
  Salad oil 4 Tablespoon
  Water 1 Cup (16 tbs)
  White distilled vinegar 1 Tablespoon
  Soy sauce 1⁄2 Teaspoon
  Chili oil 1 Dash

Rinse chicken, pat dry, and finely chop.
Place in a bowl and stir in sesame oil, celery, onions, sherry, cornstarch, sugar, and salt.
Set out 6 to 8 wrappers at a time; keep others tightly covered.
Place 2 teaspoons of the filling in center of each wrapper; moisten edges with water, fold in half over filling, and pinch edges to seal.
Set on a baking sheet, seam side up; keep covered until all wrappers have been filled.
(At this point, you may freeze pot stickers on baking sheets, then transfer to heavy plastic bags and freeze for up to 3 months.
Do not thaw before cooking.) Heat 1 tablespoon of the salad oil in a wide frying pan over medium heat.
Add 12 pot stickers, seam side up.
Cook, uncovered, until bottoms are deep golden brown (5 to 7 minutes).
Pour in 1/4 cup of the water; at once reduce heat to low, cover, and cook for 6 more minutes.
Remove from pan and keep warm.
Repeat with remaining salad oil, pot stickers, and water.
Provide diners with vinegar, soy, and chili oil to make dipping sauce (suggest 1 tablespoon vinegar mixed with 1/2 teaspoon soy and a dash of chili oil).
Makes about 4 dozen (8 to 12 appetizer servings or 6 main-dish servings).

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Sesame Chicken Pot Stickers Recipe