Combine the first 11 ingredients together in a medium sized mixing bowl (the chicken through the cayenne). Set aside.
Place 2 baking sheets on the counter. Dampen paper towels and cover the bottom of one baking sheet. Dampen more paper towels to create a second layer on the baking sheet. The potstickers will sit between the damp paper towels until ready to fry.
Add water to a small bowl. Line 24 potsticker wrappers on the counter. Place about 1 teaspoon of the mixture onto the center of each potsticker wrapper.
Using your fingers, get the outside edge of one wrapper wet, fold over and seal the edges. Set on the baking sheet between the damp paper towels. Complete this step until all potstickers are formed.
Heat a large stainless steel skilled over medium heat. Brush the pan with oil once the pan is hot. Add 6 potstickers and cook for 2 minutes, without touching. After 2 minutes has passed, turn down the heat to low. Slowly pour in 1/3 Cup of chicken stock, cover the pan, and cook for another 2 minutes.
Remove the potstickers to the second baking pan and place in the oven to keep warm while the other batches cook.
Clean the pan in between batches. Use a paper towel to soak up the excess chicken stock. Add a small amount of water, swirl around the pan, and soak up with another paper towel. You are not ready to start your next batch, starting at step 6. Repeat until all potstickers are cooked.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Combine the first 11 ingredients together in a medium sized mixing bowl (the chicken through the cayenne). Set aside.
Place 2 baking sheets on the counter. Dampen paper towels and cover the bottom of one baking sheet. Dampen more paper towels to create a second layer on the baking sheet. The potstickers will sit between the damp paper towels until ready to fry.
Add water to a small bowl. Line 24 potsticker wrappers on the counter. Place about 1 teaspoon of the mixture onto the center of each potsticker wrapper.
Using your fingers, get the outside edge of one wrapper wet, fold over and seal the edges. Set on the baking sheet between the damp paper towels. Complete this step until all potstickers are formed.
Heat a large stainless steel skilled over medium heat. Brush the pan with oil once the pan is hot. Add 6 potstickers and cook for 2 minutes, without touching. After 2 minutes has passed, turn down the heat to low. Slowly pour in 1/3 Cup of chicken stock, cover the pan, and cook for another 2 minutes.
Remove the potstickers to the second baking pan and place in the oven to keep warm while the other batches cook.
Clean the pan in between batches. Use a paper towel to soak up the excess chicken stock. Add a small amount of water, swirl around the pan, and soak up with another paper towel. You are not ready to start your next batch, starting at step 6. Repeat until all potstickers are cooked.
Serve with soy sauce.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.