Buffalo Chicken Potstickers

Buffalo Chicken Potstickers are a surprisingly easy and healthy dinner with chewy wrappers filled with lean ground chicken, vegetables and buffalo sauce served over a crunchy bleu cheese broccoli slaw.

I have always loved potstickers. From the Chinese restaurants in college, to the not so great frozen ones you throw in the microwave. They are a yummy and relatively easy dinner that tastes great. I have been wanting to make my own potstickers for quite some time, and this summer, I finally worked up the courage.

For some reason I thought they would be this very scary and overwhelming thing to conquer. In reality, the mixture came together with a few pulses of my food processor and within an hour, I had assembled a full batch of these little bad boys.

I love just about anything buffalo. From this easy wrap to this hearty salad, there really is no going wrong with the spicy and bold flavors of buffalo sauce. I figured it would make a great potsticker filling as well!

If I lived in the relatively normal world, I would be able to go to the grocery store and just pick up some lean ground chicken. That, sadly, isn’t an option for me living in the middle of nowhere, so I would have to drive over an hour to get some. That’s why I decided to make my own in the food processor. If you are wanting to make these easier, you can easily just combine ground chicken with the rest of the vegetables and ingredients and skip the food processor. (One less dish to wash, YAY!)

Ok, so either way you get your mixture made, you will need to spoon it onto those potsticker wrappers. I started with just trying to spoon a blob onto each wrapper, but that made folding them a bit difficult and rather messy. I then had a flashback to my days serving in fine dining restaurants and I remembered a technique the chefs would use to make perfect little football shapes with food, using just two spoons.

To be perfectly honest, I had no idea what this technique was called until I just googled it 2 seconds ago. I just knew it would create the perfect size and shape of filling for optimal sealing. It turns out it is called a quenelle. To see a visual tutorial on what I am talking about, check out this article on Making the Perfect Quenelle.

Now that you have spooned all of the mixture onto your wrappers, you will need to seal them up tight. Using your finger, rub the edges of the wrapper with water and pinch the edges together firmly. At this point you can cook them up, or you can place them on a sheet pan to flash freeze for later use. If you do this, be sure and put them in an air tight resealable bag shortly after freezing them, so they don’t get freezer burn. When you go to cook them, allow them to thaw out in the refrigerator overnight first.

To cook these yummy potstickers up, heat your oil over medium heat in a large skillet with a lid. Layer the potstickers in the hot skillet and cook covered on each side for 2-3 minutes, or until the chicken mixture is cooked through.

• wrap
• salad

Serving: 1 grams