Traditionally an Asian dish, potstickers are a type of dumpling that contains a variety of different fillings. Most people order these little suckers straight off a take-out menu, but little do they know, they’re insanely simple to make right in your own kitchen. This enchilada version plays with a lot of different flavors to create a fiesta in your mouth. Don’t forget to add a dollop of sour cream or a splash of your fave hot sauce before popping these bad boys in your mouth. Welcome to Flavortown.
- Prep Time:15
- Cook Time:25
- Total Time:40 minutes
- 1 package seamless dough sheets
- 1 1/1 cup chicken stock
- 2 cup fully cooked shredded chicken or turkey
- 1 cup shredded Mexican blend cheese
- 1 cup roasted and chopped green chile peppers
- 1 chopped chipotle pepper
- 2 tablespoon butter
- Sour cream (optional)
- Hot sauce (optional)
Combine your chicken, cheese, green chile peppers, one chipotle pepper, and salt and pepper to taste. Mix well.
Roll out the dough and cut it evenly into 12 squares. If you’re a baller and have a square cookie cutter, then use it.
Scoop a little bit of your chicken filling into each square, then pinch the edges to seal it up.
Melt your butter in a pan and then cook the dumplings until the bottoms are crispy and golden.
Slowly add chicken stock to the pan and continue to add as it evaporates. Then, cover and simmer until the tops are tender but firm.
Serve ’em up with a dollop of sour cream and spicy hot sauce. You can thank me later.