Friday Night Foodie

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
  • celery
  • carrots
  • 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.

 

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