Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce Recipe

Name: Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken thighs... I prefer chicken thighs because they tend to have more flavor. So i remove the skin and debone.; 1 OR...... a 12 oz pkg of cooked medium shrimp; 1 small onion, quartered; 2 tbsp prepared mustard; 2 tbsp srirachi asian hot sauce; 1 1/2 cup mushrooms or coleslaw mix; 1/2 tsp ground ginger; 3 tbsp hoison sauce; 2 tbsp soy sauce; 1 egg lightly beaten; 1 tsp cornstarch; 2 clove garlic, minced; 1 **** 1/8 tsp black pepper; 1 packages of shui wrappers... can use wonton wrappers but they r thicker; 2 stalks green onion, chopped; 1/2 tsp ground ginger; 1 cup reduced sodium soy sauce; 2 dash red pepper flakes

Servings: persons

4 chicken thighs... I prefer chicken thighs because they tend to have more flavor. So i remove the skin and debone.
1 OR...... a 12 oz pkg of cooked medium shrimp
1 small onion, quartered
2 tbsp prepared mustard
2 tbsp srirachi asian hot sauce
1 1/2 cup mushrooms or coleslaw mix
1/2 tsp ground ginger
3 tbsp hoison sauce
2 tbsp soy sauce
1 egg lightly beaten
1 tsp cornstarch
2 clove garlic, minced
1 **** 1/8 tsp black pepper
1 packages of shui wrappers... can use wonton wrappers but they r thicker
2 stalks green onion, chopped
1/2 tsp ground ginger
1 cup reduced sodium soy sauce
2 dash red pepper flakes

1
In a food processor add chicken (OR SHRIMP), housin sauce, mustard, mushrooms, chili sauce, pepper, garlic and onion.
2
process until blended.
3
The reason that I do not mince items seperately is that the processing them together assures the consistency.
4
Put a tablespoon of chicken mixture in the center of each wrapper.
5
use egg wash to seal each wrapper.
6
Grease your steamer basket.. put one layer of pot stickers in your basket.
7
Put a little water in he bottom of your dutch oven or crockpot and steam pot stickers for 8-10 minutes.
8
In small bowl combine ingredients for the dipping sauce.
9
**** these can be frozen... fix pot stickers and place on cookie sheet in a single layer to freeze.
10
Freeze on wax paper and cover with another layer as the freeze.
11
Once frozen put them in a freezer bag.
12
thaw dumplings when u r ready to cook
13
When taking them out steam them until cooked completely throug 15 minutes after the water begins boiling.
14
**** can use cabbage, bean sprouts, shredded carrots, and tofu ...for a veggie only dumpling.
15
I fix a combo of veggie, pork, chicken, and shrimp and freeze them in seperate Ziploc bags so I can tell them apart...
16
~~~~~~~~~~~~~~
17
these dumplings can also be fried.... put oil in a non stick skillet and cook until golden.
18
make sure dumplings are in a single layer.
19
put a half cup of water in the skillet ... cook for 5-7 minutes until water is absorbed.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 chicken thighs... I prefer chicken thighs because they tend to have more flavor. So i remove the skin and debone., 1 OR...... a 12 oz pkg of cooked medium shrimp, 1 small onion, quartered, 2 tbsp prepared mustard, and more.

Yes, Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce

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