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Sesame-Chicken Pot Stickers

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Sesame-Chicken Pot Stickers
  • Prep Time 55 min
  • Total Time 55 min
  • Servings 16
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Refrigerated biscuits provide a simple shortcut to making delicious Asian-inspired appetizers.

Ingredients

Pot Stickers

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 (2 tablespoons)
3/4
teaspoon black pepper
1
lb ground chicken or turkey
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
2
tablespoons vegetable oil
4
tablespoons unsalted or salted butter
1
cup chicken broth
2
teaspoons sesame seed

Sauce

1/4
cup seedless red raspberry jam
1/4
cup apricot preserves
1/2
teaspoon crushed red pepper
Thinly sliced green onion tops for garnish

Directions

  • 1 In medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended. Stir in chicken until well blended.
  • 2 Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds. Press each into 4-inch round. Place 1 heaping tablespoon chicken mixture on center of each dough round. Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker. Place 8 pot stickers on cookie sheet; cover and refrigerate.
  • 3 In 12-inch nonstick skillet with straight sides, heat 1 tablespoon of the oil and 2 tablespoons of the butter over medium-low heat until mixture is bubbly. Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown. Remove skillet from heat; slowly add 1/2 cup broth (be careful--spattering may occur). Sprinkle with 1 teaspoon sesame seed. 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. Remove from skillet; cover tightly. Repeat with remaining pot stickers.
  • 4 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. Remove from heat; strain sauce.
  • 5 Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops. Serve warm.
Bake-Off is a registered trademark of General Mills ©2011
Tips  

Instead of straining the sauce, use it as a dipping sauce.

Nutrition Information 
No nutrition information available for this recipe
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