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Sesame-Chicken Pot Stickers

(17)
  3 reviews
  • 55 min prep time
  • 55 min total time
  • 18 ingredients
  • 16 servings
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Refrigerated biscuits provide a simple shortcut to making delicious Asian-inspired appetizers.

Bake-Off® Contest 44, 2010
Donna Wilkinson
Lakeside, California

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pot Sticker
Calories
230
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
20%
Trans Fat
1g
1%
Cholesterol
35mg
12%
Sodium
390mg
16%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
8g
8%
Protein
7g
7%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
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 Choice
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
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