Rotisserie Chicken Pot Stickers 鍋貼

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For foodies, the most fun part of Chinese New Year is making different types of dumplings and pot stickers. The kitchen becomes a popular place in the house. Two, three generations sit around the family table, everybody has a job. The more skilled older generation roll out the dough and shape into thin wrappers, while others spoon the filling and wrap dumplings. The younger ones usually are running around the table, curiously observing what people are making. If they are old enough, they will be allowed to learn and help as well. Even little kids want to take part in the production line. Proudly holding up their little hands with a finished project, “Grandma, look, I did this all by myself.”

The value of making dumplings is not the food itself, but the fun time family members spend together as a team, talking, laughing, while their hands are constantly moving back and forth producing beautiful dumplings. For these obvious reasons, dumplings symbolize harmony, balance, and unity.

Making dumplings and pot stickers is a delightful Chinese custom which most likely will pass down from generation to generation during Chinese New Year. It is a great teaching and learning experience. Dumplings and pot stickers are made pretty much the same way. Dumplings are normally steamed or cooked in good soup, the texture is soft and tender. Pot stickers are usually pan fried until crisp and golden brown.

This is the first year Lynard and I make pot stickers together. We like to continue this tradition from now on. Unlike the traditional pot stickers, which are made with ground pork, cabbage and ginger, I use chicken and bamboo shoots for a cleaner and leaner flavor. We like it a lot. Although our skill is far from perfect, the flavor is spot on, salty, savory, moist, everything you want in pot stickers. Love the bamboo shoots. An executive chef once said that he would take pot stickers to a desert island. Lynard and I would take these delicious chicken pot stickers to the moon.

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Rotisserie Chicken Pot Stickers 鍋貼

Saute chicken to bring out flavor, just a few minutes. Add carrot and bamboo shoot, salt and black pepper, 1 teaspoon sesame oil, stir to combine. Dish up and set aside.

In a hot pan, add 2 tablespoons olive oil. Saute onions, celery and garlic on medium heat, season with salt and black pepper. Cook until soften and smelling good, dish up and let cool. Put the cooled mixture in a blender, add 2 eggs, cover and blend into soft paste, a little bit like puree. Pour the pureed mixture over chicken, mix well and allow flavor to combine.

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Set up an assembly line on a large table. Work fast before things become too dry. Spoon chicken filling onto a wonton wrapper, dip your finger into water and moisten wrapper with water around the edge. Fold the wrapper and press together with your fingers. Using the back of a fork to push down on the edge of wrapper, making 1/2 inch long indentations toward the filling. Keep making the indentations until the pot sticker is completely sealed. Repeat until all the pot stickers are made.

Potstickers pic3

Pan fry 12 pot stickers in a large skillet with a little bit of olive oil. Cook until both sides are lightly golden, add 1/2 cup water, cover the pan, let simmer for a few minutes until water almost gone. Open the lid, allow water to evaporate. Turn the pot stickers to the other side, allow to crisp just a little, dish up and enjoy.

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Print recipe:

Rotisserie Chicken Pot Stickers 鍋貼

  • Servings: 48 Pot Stickers | Recipe by Leslie at Soups Ahoy
  • Print

Potstickers pic7 print

Ingredients and Instructions

Rotisserie chicken:  1 breast, 2 thighs, shred the meat using 2 forks
1 cup bamboo shoots (seasoned), 1 big carrot, chopped
2 onions, 3 stalks celery, 4 cloves garlic, chopped
2 eggs, salt and black pepper as needed

1 package (48 pieces) thin wonton wrappers, round or square as available

Saute chicken to bring out flavor, just a few minutes. Add carrot and bamboo shoot, salt and black pepper, 1 teaspoon sesame oil, stir to combine. Dish up and set aside.

In a hot pan, add 2 tablespoons olive oil. Saute onions, celery and garlic on medium heat, season with salt and black pepper. Cook until soften and smelling good, dish up and let cool. Put the cooled mixture in a blender, add 2 eggs, cover and blend into soft paste, a little bit like puree. Pour the pureed mixture over chicken, mix well and allow flavor to combine.

Set up an assembly line on a large table. Work fast before things become too dry. Spoon chicken filling onto a wonton wrapper, dip your finger into water and moisten wrapper with water around the edge. Fold the wrapper and press together with your fingers. Using the back of a fork to push down on the edge of wrapper, making 1/2 inch long indentations toward the filling. Keep making the indentations until the pot sticker is completely sealed. Repeat until all the pot stickers are made.

Pan fry 12 pot stickers in a large skillet with a little bit of olive oil. Cook until both sides are lightly golden, add 1/2 cup water, cover the pan, let simmer for a few minutes until water almost gone. Remove lid, allow water to evaporate. Turn the pot stickers to the other side, allow to crisp just a little, dish up.


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https://soupsahoy.wordpress.com/2016/02/15/rotisserie-chicken-pot-stickers-鍋貼/

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