The other night we made Chicken Pot Stickers. It all started when Charlotte decided to grab Won Tons off the shelf at the Grocery Store and I said, “How hard could it be?” (something I say often). A couple days later I had some Chicken Breasts that needed to be cooked…So, I thought why not make Chicken Pot Stickers instead of Pork? They turned out really good and this is also a great idea for leftover chicken too! With Valentine’s Day approaching, you could make em for your honey.
I began with a basic Asian Marinade. Not all the ingredients are in this picture but I will post the marinade below with the rest of the recipe.
on 2 Chicken Breasts and baked them.
This recipe makes an entire Pack of Won Tons and then some, which for me ended up being too much so I saved the extra filling for lunch tomorrow! Good news is, this makes about 60 Pot Stickers, so its perfect for entertaining!
Lay out a group of Won Tons…
Put a small spoonful of filling in the center…
Wet the edges with water (you can use your finger or a pastry brush) Then scrunch them up like little purses.
Put 10-12 at a time in a oily frying pan (not too much oil is needed, just enough to coat the pan). Brown on each side, then add a tiny bit of water (<1/4 cup?) and cover with a lid to steam them through.
Serve with some dipping sauces…
They would also be fun served as a light bite for a Champagne Party or Bridal Shower for that matter… But I would probably prepare them ahead and just bake them like this to make it easier. Can you tell I got tired of making the little purses? Plus, I wanted to see how they do baked and they did great!!
- 1 Tbsp. Rice Vinegar
- 1 Tbsp. Cooking Oil
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Sesame Oil
- 1/2 tsp. Ginger
- 1 Tbsp. Lemon Juice
- 1-2 Cloves Garlic (minced)
- 1 Tbsp. Dried Chives
Ingredients for the Filling:
- 2 Cooked Chicken Breasts (plus any drippings you have!)
- 1/4 Cabbage
- 1 Can Shitake Mushrooms
- 1 Egg (optional)
- 1 Tbsp. Sesame Oil
- 1 Tbsp. Dijon Mustard
- Fresh Ground Black Pepper – a few cranks of the mill
- A couple more dashes of ginger
Here are a few suggested Dipping Sauces:
- Soy Vay Veri Veri Teriyaki Sauce
- 1/4 Cup Soy Sauce and a few dashes of Sriracha Chili Sauce
- Duck Sauce
- Sweet N Sour
- Memmi Noodle Base
Mix all the ingredients for the filling together. Next, place a spoonful of filling on each won ton (see pics above). If you are baking them, you can fold them over into triangle shapes and bake on a greased cookie sheet at 375 for approx. 25-30 minutes (flip them after the first 15 minutes to brown on each side). To fry them, place 10-12 at a time in a oily frying pan on medium heat (not too much oil is needed, just enough to coat the pan). Brown on each side, then add a tiny bit of water (<1/4 cup?) and cover with a lid to steam them through.
* If you don’t need to make this many pot stickers, than I suggest cutting the recipe in half or set aside a cup of filling (w/out egg) for lunch tomorrow. It is good served on a bed of greens with some crunchy almonds and water chestnuts and topped with your favorite dressing! Or refrigerate some for won ton soup! Yum…