I arrived up in Albany on Friday night, and Mister and I tried out a new recipe I saw flying around my Facebook feed this past week. I love these Tasty recipe videos that are being posted online; they simplify things enough that I’m not intimidated to try new methods.
For the Buffalo Chicken Potstickers we purchased the following items at Hannaford:
- 1 package of wonton wrappers (recipe called for round, we only saw square)
- 1 cold rotisserie chicken
- block of cream cheese
- (We had some Hannaford brand “wing sauce” already in the fridge)
I shredded the chicken while Mister prepped the carrots and celery. Then, combine all the filling ingredients in a big bowl.
I love that the next part of the recipe always has to read, “Mix”. Like I thought we were just throwing all this stuff in the bowl for fun. But nope, we gotta mix this stuff up too. Darn.
Once the filling is mixed, I lined a sheet pan with some foil to transfer the potstickers to as they were filled. (No, we didn’t have anything as fancy as wax paper on hand)
Filling them was a little tricky at first, and I’m not sure if it was because we purchased the square wrappers versus the recommended round. We could only put a minuscule amount of filling in each potsticker, so the ratio of filling to wrapper felt a little off in the final product. Maybe the amount of cream cheese should be halved, or the carrots shredded? This could use some tweaking.
Once we had a tray of filled potstickers, I heated oil in two large pans. I essentially seared the potstickers in the hot oil, before adding water and a lid to finish them off.
We decided to freeze half the batch, prior to cooking, since we’re not quite bottomless pits. I was particularly proud of how good the little baggie of frozen potstickers looked; I definitely pulled them from the freezer the next morning to show Mister. Treasure the little things people.