20 Ways to Prepare Poultry: Chicken Potstickers
Chicken and turkey are popular for being high in protein and low in saturated fats making a meal time staple for athletes as well as in many healthy eating households. Falling back on the same old recipes starts to become mundane and a little too routine. Finding new ways to cook up the standard bird and keep it interesting (and keep your taste buds dancing) is time consuming but in this series of recipes, I will highlight many different ways to prepare your poultry so your meal rotation is anything but boring. So whaddya say? Let’s play chicken!
Awesome as an appetizer and fabulous as a fun mini meal, chicken potstickers are made with the traditional flavors found in the more common pork based potstickers. These can be made with a purchased potsticker or wonton wrapper but I have not yet found a good gluten-free variety commonly available. If you prefer to keep it gluten-free, making the wrappers isn’t terribly hard but it is a little time consuming and you’ll want to work quickly so the dough doesn’t dry out before you’re ready to fill them. I found it easiest to work with the dough divided into two halves and then roll out and fill 2-3 wrappers at a time. After filling the circles of dough, they may look a little rugged. Feel free to leave them this way or you can trim the edges as you seal them by pressing into the edge of the semi-circle with a fork and then cutting away the excess “fringe” with the side of the fork or a knife.
The housemade dipping sauce is also a savory combination of traditional ingredients. The end result is a balance of perfectly crispy, perfectly chewy potsticker with just the right touch of savory goodness to dip into and enhance the flavor of the filling. These were a hit in my household with everyone asking for seconds!
Calories 346, Protein 25g, Carbs 46g, Fat 6g
Prep time: 30 min
Cook time: 20 min
Makes: about 40-45 potstickers (6 servings of 7-8 each)
Chili Dipping Sauce Ingredients:
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