• Cooking Time:
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  • 1/2 lb chicken breast, cooked then cut into strips
  • 1 small sweet onion, roughly chopped
  • 1 Anaheim chili, roughly chopped
  • 1 pasilla chili, roughly chopped
  • 2 jalapeno chilies, roughly chopped
  • 2 t. fennel seeds
  • 1 T. black pepper corns
  • 1 Qrt. chicken stock
  • kosher salt
  • 2 large eggs
  • 1 t. water
  • 1 package pot sticker wrappers, round


  • Roast peppers by charring the skin in the broiler or with a torch, place warm peppers in a zip top bag, when cool, rub the skin off the peppers and remove seeds.
  • Mix all ingredients except salt, stock and eggs in a bowl, chill for at least on hour.
  • Coarsely grind chicken mixture with a meat grinder, add 1/4 cup stock, season with salt to taste then mix in 1 egg.
  • Place chicken mixture in a freezer type zip top bag, cut off about 1/4 inch off one corner, then mix the remaining egg with water.
  • Take a single wrapper, brush the edge half way around with egg wash.
  • Pipe about an inch of filling onto the center of the wrapper, fold in half then press the edges together, press out any air, place on a baking sheet cover with a dam towel.
  • Continue in this manner until filling is gone.
  • Heat a sauté pan over medium-high heat, when hot brush with oil.
  • Place 8 or 9 pot stickers in the pan, cook for 2 minutes, add 1/4 cup stock to pan, reduce heat, cover and cook for two minutes.
  • Remove to a casserole being careful not to tear the dumplings when removing them from the pan, cover with foil and place in a warm oven.
  • Deglaze pan with water, dry and repeat until the last pot sticker is cooked.
  • Serve hot.

Categories: Appetizer  Poultry 
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