Recipe of Award-winning Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Favorite Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce estimated approx 30 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can have Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce using 19 ingredients and 11 steps. Here is how you cook that.

Asian Dumplings.. these are fried but you can steam them... so good... i also froze some for later... (L) :hungry

Ingredients and spices that need to be Take to make Chicken/ Shrimp Pot Stickers and Ginger Dipping Sauce:

1. 4 chicken thighs... I prefer chicken thighs because they tend to have more flavor. So i remove the skin and debone.
2. 1 OR...... a 12 oz pkg of cooked medium shrimp
3. 1 small onion, quartered
4. 2 tbsp prepared mustard
5. 2 tbsp srirachi asian hot sauce
6. 1 1/2 cup mushrooms or coleslaw mix
7. 1/2 tsp ground ginger
8. 3 tbsp hoison sauce
9. 2 tbsp soy sauce
10. 1 egg lightly beaten
11. 1 tsp cornstarch
12. 2 clove garlic, minced
13. 1 **** 1/8 tsp black pepper
14. 1 packages of shui wrappers... can use wonton wrappers but they r thicker
15. Dipping Sauce
16. 2 stalks green onion, chopped
17. 1/2 tsp ground ginger
18. 1 cup reduced sodium soy sauce
19. 2 dash red pepper flakes

Instructions to make to make 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...
10. ~~~~~~~~~~~~~~
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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