Ingredients Jump to Instructions ↓

  1. 1/4 cup Jif® Creamy Peanut Butter

  2. 1 EGGLAND'S BEST egg

  3. 1 teaspoon onion powder

  4. 1 teaspoon toasted sesame oi

  5. 1 teaspoon soy sauce

  6. 1/2 cup shredded carrot

  7. 2 green onions, thinly sliced (2 tbsps.)

  8. 3/4 teaspoon black pepper

  9. 1 pound ground chicken or turkey

  10. 1 can (16 1/3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)

  11. 2 tablespoons Crisco® Pure Vegetable Oil

  12. 4 tablespoons LAND O LAKES® Unsalted or Salted Butter

  13. 1 cup chicken broth

  14. 2 teaspoons sesame seed SAUCE

  15. 1/4 cup Smucker's® Seedless Red Raspberry Jam

  16. 1/4 cup Smucker's® Apricot Preserves

  17. 1/2 teaspoon crushed red pepper flakes Thinly sliced green onion tops for garnish

Instructions Jump to Ingredients ↑

  1. In medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended. Stir in chicken until well blended. Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds. Press each into 4-inch round. Place 1 heaping tablespoon chicken mixture on center of each dough round. Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker. Place 8 pot stickers on cookie sheet; cover and refrigerate. In 12-inch nonstick skillet with straight sides, heat 1 tablespoon of the oil and 2 tablespoons of the butter over medium-low heat until mixture is bubbly. Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown. Remove skillet from heat; slowly add 1/2 cup broth (be careful--spattering may occur). Sprinkle with 1 teaspoon sesame seed. Immediately cover and return to heat; cook 10 minutes--do not uncover. Turn off heat; let stand covered 5 to 7 minutes or until all liquid is absorbed and chicken is no longer pink. Remove from skillet; cover tightly. Repeat with remaining pot stickers. Meanwhile, in 1-quart saucepan, heat jam, preserves and red pepper flakes over medium heat 3 to 5 minutes, stirring occasionally, until jam and preserves are melted and mixture is boiling. Remove from heat; strain sauce. Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops. Serve warm. Instead of straining the sauce, use it as a dipping sauce. Bake-Off is a registered trademark of General Mills ©2010 Eggland's Best is a registered trademark of Eggland's Best, Inc. ®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.


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