How to Recipe Perfect Chicken Shrimp Pot Stickers and Ginger Dipping Sauce

Without fail cooking ultimate Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce easy, tasty, practical.

Good Evening every body, at this time you get present recipe Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce with 19 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 11 stages of easy cooking Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce.

Ingredients all Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce

1. Prepare 4 : chicken thighs… I prefer chicken thighs because they tend to have more flavor. So i remove the skin and debone..

2. Prepare 1 : OR…… a 12 oz pkg of cooked medium shrimp.

3. Prepare 1 small : onion, quartered.

4. Needed 2 tbsp : prepared mustard.

5. Prepare 2 tbsp : srirachi asian hot sauce.

6. Prepare 1 1/2 cup : mushrooms or coleslaw mix.

7. Needed 1/2 tsp : ground ginger.

8. Prepare 3 tbsp : hoison sauce.

9. Needed 2 tbsp : soy sauce.

10. Needed 1 : egg lightly beaten.

11. Needed 1 tsp : cornstarch.

12. Needed 2 clove : garlic, minced.

13. Needed 1 : **** 1/8 tsp black pepper.

14. Needed 1 packages : of shui wrappers… can use wonton wrappers but they r thicker.

15. Needed : Dipping Sauce.

16. Prepare 2 : stalks green onion, chopped.

17. Prepare 1/2 tsp : ground ginger.

18. Prepare 1 cup : reduced sodium soy sauce.

19. Prepare 2 dash : red pepper flakes.

If all ingredients Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce

1. In a food processor add chicken (OR SHRIMP), housin sauce, mustard, mushrooms, chili sauce, pepper, garlic and onion. process until blended. The reason that I do not mince items seperately is that the processing them together assures the consistency..

2. Put a tablespoon of chicken mixture in the center of each wrapper. use egg wash to seal each wrapper..

3. Grease your steamer basket.. put one layer of pot stickers in your basket. Put a little water in he bottom of your dutch oven or crockpot and steam pot stickers for 8-10 minutes..

4. In small bowl combine ingredients for the dipping sauce..

5. **** these can be frozen… fix pot stickers and place on cookie sheet in a single layer to freeze. Freeze on wax paper and cover with another layer as the freeze. Once frozen put them in a freezer bag..

6. thaw dumplings when u r ready to cook.

7. When taking them out steam them until cooked completely throug 15 minutes after the water begins boiling..

8. **** can use cabbage, bean sprouts, shredded carrots, and tofu …for a veggie only dumpling..

9. I fix a combo of veggie, pork, chicken, and shrimp and freeze them in seperate Ziploc bags so I can tell them apart….

11. these dumplings can also be fried…. put oil in a non stick skillet and cook until golden. make sure dumplings are in a single layer. put a half cup of water in the skillet … cook for 5-7 minutes until water is absorbed..

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