Best Buffalo Chicken Potstickers Recipe By Tasty Recipes
BUFFALO CHICKEN POPPERS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, chili powder, flour, eggs, oil, butter, hot sauce
Provided by Alvin Zhou
Categories Appetizers
Time 30m
Yield 10 poppers
Number Of Ingredients 10
Steps:
- Slice chicken breasts into bite-sized chunks.
- Combine the chicken with the salt, pepper, garlic powder, and chili powder, mixing until evenly seasoned.
- Place the flour and eggs into separate bowls.
- Dip a piece of chicken into the flour, then the egg, then back into the flour. Repeat with the rest of the chicken.
- Heat oil in a large pot over medium-high heat.
- Fry the chicken pieces until deep-golden brown and crispy.
- Set aside on a paper towel to drain.
- In a pan over medium heat, cook the butter and the hot sauce until bubbly.
- Toss the chicken in the sauce until evenly glazed.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 13 grams, Sugar 0 grams
BUFFALO CHICKEN POTSTICKERS RECIPE BY TASTY
Here's what you need: rotisserie chicken, celery, carrot, cream cheese, buffalo sauce, water, round wonton, ranch dressing
Provided by Tasty
Categories Snacks
Yield 10 potstickers
Number Of Ingredients 8
Steps:
- In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce.
- To form the potstickers scoop about a teaspoon amount into the center of a wrapper.
- Wet your finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close.
- Heat oil in a medium skillet over medium high heat.
- Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE - you want a nice golden brown on the bottom, right?).
- After about two minutes, or until desired color is reached, add the water and cover the saucepan.
- Leave to steam about two more minutes - or until the water has mostly evaporated and the potstickers have steamed.
- Uncover, remove from pan and serve with your choice of ranch or blue cheese dipping sauce.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
CHICKEN POT STICKERS
Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. -Jacquelynne Stine, Las Vegas, Nevada
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers. Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 374mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BUFFALO CHICKEN POTSTICKERS RECIPE - (4.6/5)
Provided by Golfwidow7
Number Of Ingredients 9
Steps:
- Directions: In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce. To form the potstickers scoop about a teaspoon amount into the center of a wrapper. Wet your finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close. Heat oil in a medium skillet over medium high heat. Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE - you want a nice golden brown on the bottom, right?). After about two minutes, or until desired color is reached, add 1/3 cup water and cover the saucepan. Leave to steam about two more minutes - or until the water has mostly evaporated and the potstickers have steamed. Uncover, remove from pan and serve with your choice of ranch or blue cheese dipping sauce.
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