Bake-Off® Contest 44, 2010
Lakeside, California

Sesame-Chicken Pot Stickers

Refrigerated biscuits provide a simple shortcut to making delicious Asian-inspired appetizers.

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  • prep time 55 min
  • total time 55 min
  • ingredients 18
  • servings 16
 

Ingredients

Pot Stickers

1/4
cup Jif® Creamy Peanut Butter
1
egg
1
teaspoon onion powder
1
teaspoon toasted sesame oil
1
teaspoon soy sauce
1/2
cup shredded carrot
2
green onions, thinly sliced (2 tablespoons)
3/4
teaspoon black pepper
1
lb ground chicken or turkey
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)
2
tablespoons Crisco® Pure Vegetable Oil
4
tablespoons unsalted or salted butter
1
cup chicken broth
2
teaspoons sesame seed

Sauce

1/4
cup seedless red raspberry jam
1/4
cup apricot preserves
1/2
teaspoon crushed red pepper
Thinly sliced green onion tops for garnish

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended. Stir in chicken until well blended.
  • 2 Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds. Press each into 4-inch round. Place 1 heaping tablespoon chicken mixture on center of each dough round. Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker. Place 8 pot stickers on cookie sheet; cover and refrigerate.
  • 3 In 12-inch nonstick skillet with straight sides, heat 1 tablespoon of the oil and 2 tablespoons of the butter over medium-low heat until mixture is bubbly. Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown. Remove skillet from heat; slowly add 1/2 cup broth (be careful--spattering may occur). Sprinkle with 1 teaspoon sesame seed. Immediately cover and return to heat; cook 10 minutes--do not uncover. Turn off heat; let stand covered 5 to 7 minutes or until all liquid is absorbed and chicken is no longer pink. Remove from skillet; cover tightly. Repeat with remaining pot stickers.
  • 4 Meanwhile, in 1-quart saucepan, heat jam, preserves and red pepper flakes over medium heat 3 to 5 minutes, stirring occasionally, until jam and preserves are melted and mixture is boiling. Remove from heat; strain sauce.
  • 5 Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops. Serve warm.
  • 1 In medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended. Stir in chicken until well blended.
  • 2 Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds. Press each into 4-inch round. Place 1 heaping tablespoon chicken mixture on center of each dough round. Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker. Place 8 pot stickers on cookie sheet; cover and refrigerate.
  • 3 In 12-inch nonstick skillet with straight sides, heat 1 tablespoon of the oil and 2 tablespoons of the butter over medium-low heat until mixture is bubbly. Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown. Remove skillet from heat; slowly add 1/2 cup broth (be careful--spattering may occur). Sprinkle with 1 teaspoon sesame seed. Immediately cover and return to heat; cook 10 minutes--do not uncover. Turn off heat; let stand covered 5 to 7 minutes or until all liquid is absorbed and chicken is no longer pink. Remove from skillet; cover tightly. Repeat with remaining pot stickers.
  • 4 Meanwhile, in 1-quart saucepan, heat jam, preserves and red pepper flakes over medium heat 3 to 5 minutes, stirring occasionally, until jam and preserves are melted and mixture is boiling. Remove from heat; strain sauce.
  • 5 Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops. Serve warm.

EXPERT TIPS

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Expert Tips

Instead of straining the sauce, use it as a dipping sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pot Sticker
Calories
230
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
390mg
390%;
Total Carbohydrate
21g
21%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company ®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011