Honey Chipotle Chicken Potstickers.

From what I hear certain Lettuce Wraps from an Asian food bistro are awesome, but I have a problem paying over $7 for half of a head of iceberg lettuce with some protein nuts and sauce, I said to myself "Hey good lookin' lets find a way to get rid of all that chicken from last week's Grilling cornucopia"  I should say that I happened to be in front of the mirror, so don't go thinking I call every man out there good looking... Well, except for Ryan Reynolds... That man is one good looking fellow.  I've come up with this recipe that helps to get rid of some stuff that's possibly hiding in your fridge or freezer.  I found  about a pound of grilled chicken chopped into pieces, and I had these wraps that were screaming at me to get used.

So lately I've been playing with the idea of mixing up foods from different ethnicity.  I've been fixated on Asian food, mainly cause I love potstickers, and they are an easy canvas to mess with, if you can just change the filling.  Here is what we start with, some items are not pictured but they are there.  Sorry it turned out to be a long recipie.

1/2 Cup of Honey (we happened to pick up at the Farmers Market)
1/2 of a Chipotle
1 Tbsp of Lemon Juice
1/2 tsp of chopped garlic
3 Tbsp of apple juice (from a bottle is fine) 
2 Tbsp of Brown Sugar also not pictured
8 oz of chopped chicken (grilled is fine but stewed is better... You'll see why)
2 slices of onions minced.
1/2 of a boiled potato (to the point that it easily smash-able)
Salt and pepper
Round Wraps (for potstickers or wontons

So we start by making the sauce First warm up honey for about 10 seconds in the microwave so its softer, then combine Honey, chipotle, lemon juice, garlic, apple juice, and brown sugar in a bowl and mix with an immersion blender (if you don't have one of those then use any blender) and blend away until your heart contents.... but don't go past 1 minute... That's just overkill.  You'll end up with something not looking very tasty but don't worry about it, its gonna work out.

Now lets consider the chicken... hmmmm... OK enough consideration; if your chicken is stewed/boiled/from a can then you can skip this paragraph.  If your chicken is grilled chances are that its a little dry, so if this is the case, put it on a pan in medium high heat and put in 1/4 cup of water cover and let the chicken get some moisture until the water reduces almost completely.

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Once this is done then (1) we can add all the sauce at once and cover, allow it to come to reduce and it will (2) coat the chicken with a pretty caramelized color, make sure that the sauce also reduces to the point that there is no puddles in the bottom of the pan; the more you let the sauce reduce the sweeter tone that it will have. NOW  add about 1/4 teaspoon of salt (add more or less depending on your own taste) and incorporate minced onions.

If the chicken is in big chunks place the chicken in the food processor and pulse it until it gets to the consistency of sausage meat.... If you have a meat grinder you could use that also. If you used canned chicken, it normally falls apart during cooking so no need to Food process it. Now smash the potato and combine chicken, you'll have a nice mix that is not too chunky, if its too chunky it will break your wrap as you're closing it.  

Make a tube with the mix so its easier to place in the wrapper and will help speed up the prep process. 

Once your tube is made cut it into sections that will fit inside the wrapper like so.

See, it does make it faster.

Moistened edges

fold in half and press edges closed

Now you can start closing, first moisten the border of the wrapper with water... Just a bit, then you can fold the wrapper in half and press on the edge to close.  If you're feeling fancy then put a crimp on it or two... or three...but not four, that's just overkill.

 Make sure you finish wrapping all the potstickers you'll make before you start cooking. this will make the cooking process better, since you can cook them in batches and not have to overcook the oil, or have to reheat it in between wrapping. with a pointy knife make a small incision on the top part  to allow steam to come out, otherwise they'll be pillowy.

Last steps, get a large frying pan that has a proper lid on medium high heat, coat the bottom with a thin layer of oil, and once is hot place the potstickers in making sure they are not touching each-other (otherwise they'll be potstickered-to-each-other)

Frying

Finished Product.

Cook for about 2 minutes  then add 1/4 cup of water and IMMEDIATELY cover with lid and cook until all the water has evaporated.  Get a thin spatula and remove from pan, cook in batches, I normally do 8 to 10 at a time depending on the size of the pan.