Fried Chicken Potstickers
Makes about 14 potstickers
No need for take out when you have this recipe in stock. These scrumptious little bits are full of the flavors of the Orient. I recommend making more then you think, these will go fast! Also I love to make a simple dipping sauce with our pomegranate syrup and hot chinese mustard.
Ingredients:
- 2/3 cup of chopped cooked chicken
- 1/3 cup Skylake Ranch Pomegranate Marinade
- 1/3 cup pre made coleslaw, chopped fine
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon graded fresh ginger
- 14 to 20 potsticker wrappers oil for frying
Mix in small bowl, 1/3 cup Skylake Ranch Pomegranate Syrup with 1 tablespoon of Chinese Hot Mustard.
Directions:
Mix chicken, marinade, coleslaw, sesame oil, soy sauce and ginger in a bowl and let sit about 10 to 15 minutes. Heat oil to 375 degrees in a small sauce pan.
Fill each potsticker wrapper with about 1 tablespoon of the filling. Fold over and crimp edges to seal. Drop no more then three potstickers in the oil at one time. Fry until golden brown. Place on a paper towel then plate and serve warm with the pomegranate dipping sauce.
Related Items
Brandy and Tart Cherry Pork Tenderloin
Here are two ways to prepare pork tenderloin. Lets be honest, once you try these recipes you will need to prepare two tenderloins to satisfy the eating frenzy. One is spicy and the other has a sweet glaze. The juice from the pan is to die for! Be prepared to soak it up with a hearty piece of bread.
Meat Prep:
- 1/2 cup Skylake Ranch Pomegranate Marinade
- 2 Tablespoons kosher salt
- Small tinfoil pan (about 8 by 10 inches)
Cherry Glaze:
- 1 cup Skylake Ranch Pomegranate Tart Cherry Jelly
- 3 Tablespoons Brandy
Pepper Glaze:
- 1 cup Skylake Ranch Pomegranate Pepper Jelly
Meat Prep:
Place both pork tenderloins in a resealable bag and cover with the Pomegranate Marinade. Place in refrigerator for 4 hours or overnight. Heat a grill to 350 degrees. Remove pork from marinade and cover each tenderloin with 1 tablespoon of kosher salt. Sear on grill for 3 minutes on each side. Place in the tinfoil pan and turn down burners by half (or place on cool side of the grill) and cover tightly with foil. Meanwhile place the Pomegranate Tart Cherry Jelly in a sauce pan and heat on medium high until bubbly. Add the brandy and cook for 2 minutes then remove from heat. After the pork has cooked for 5 minutes spoon 1/3 rd of the Pomegranate Cherry and Brandy mixture over one tenderloin then spoon 1/3 rd of the Pomegranate Pepper Jelly over the other, cover and repeat this till pork is 145 degrees in the center (about 15 minutes). Remove from grill and let it rest with foil on for about 10 more minutes. Slice and put any remaining jelly sauce on pork then put the drippings from the pan in a gravy boat to drizzle on to your liking.</div>
Cream Cheese Spread
Ingredients
- 1 Package of softened cream cheese (8 Oz.)
- 3 TBSP. Skylake Ranch pomegranate marinade
- 1 1/2 TBSP. chopped Italian parsley
Directions
-
Whip all ingredients together with an electric mixer.
-
Serve with cucumber, carrots, crackers and tomatoes.
Creamy Pomegranate Dressing
Ingredients
- 1/4 cup Skylake Ranch Pomegranate Marinade
- 2 Tbsp mayo
- 1Tbsp sour cream
Directions
Mix all ingredients and enjoy!
