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Chicken Vegetables Potstickers

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Ingredients

Adjust Servings:
4 lbs chicken thighs minced
4 lbs shredded cabbage
1/2 lb shredded carrot
1 cup green onion minced
1 ounce dried black fungus soaks and shredded
2 ounces sweet chinese radishes
1 ounce salted turnip
1/2 cup oyster sauce
2 tablespoons salt
1 tablespoon sugar

Nutritional information

52.6
Calories
26g
Calories From Fat
2.9g
Total Fat
0.8 g
Saturated Fat
20.3mg
Cholesterol
200.7mg
Sodium
2.9g
Carbs
0.6g
Dietary Fiber
0.9g
Sugars
3.6g
Protein
44g
Serving Size (g)
100
Serving Size

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Chicken Vegetables Potstickers

Features:
    Cuisine:

    This recipes is for a large group

    • 140 min
    • Serves 100
    • Easy

    Ingredients

    Directions

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    Chicken Vegetables Potstickers, This recipes is for a large group, This recipes is for a large group


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    Steps

    1
    Done

    Set Aside the Wrapper and Beaten Eggs.

    2
    Done

    in a Large Stainless Bowl Blend in the Rest of the Ingredients Together and With a Teaspoon of the Mixture Drop Into Boiling Water and When Filling Float Taste the Filling. Adjust and Reseason If Needed.

    3
    Done

    With a Brush Dip Into the Beaten Egg Yolks and Brush Onto the Wrapper; Place Some of the Chicken Mixture and Seal the Wrapper.

    4
    Done

    Place Some of the Finish Potstickers Into Some Boiling Water and When It Float Remove It to a Colander and Place Ice Some Cold Water. Drain the Potstickers.

    5
    Done

    Heat a Nonstick Skillet Lightly Coated With Oil Adds Some of the Potstickers and Pan Fry to a Golden Brown.

    Avatar Of David Fisher

    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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