Sesame-Chicken Pot Stickers

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

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Servings 16

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( 17 ) Ratings

17 Ratings

5 Stars 47%

4 Stars 24%

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07865b45-d46d-4b74-ac17-e47d6cc15f77

Bake-Off® Contest 44, 2010

Donna Wilkinson

Lakeside, California

ingredients 18
Prep Time 55 min
Total Time 55 min

Ingredients

Pot Stickers

1/4: cup Jif® Creamy Peanut Butter

1: LAND O LAKES® Egg

1: teaspoon McCormick® 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 McCormick® 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 LAND O LAKES® Unsalted or Salted Butter

1: cup chicken broth

2: teaspoons McCormick® Sesame Seed

Sauce

1/4: cup Smucker’s® Seedless Red Raspberry Jam

1/4: cup Smucker's® Apricot Preserves

1/2: teaspoon McCormick® Crushed Red Pepper

: Thinly sliced green onion tops for garnish

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Directions

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.