Photo: Hector Sanchez; Styling: Buffy Hargett Miller
From the kitchen of Robyn Stone, Carrollton, GA, addapinch.com
"These pot stickers are hearty while still being the perfect size for snacking."
Makes 4 dozen
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4 cups shredded cooked chicken
3/4 cup Buffalo-style hot sauce
3 green onions, chopped (about 1/2 cup)
1/2 teaspoon freshly ground black pepper
48 wonton wrappers
1 tablespoon olive oil
1/3 cup water
Stir together chicken, hot sauce, green onions, and freshly ground black pepper in a medium bowl. Spoon 2 tsp. chicken mixture in center of each wonton wrapper. Moisten edges of each wonton with water; fold corners over mixture to form a triangle. Press edges to seal. Heat olive oil in a large nonstick skillet over medium heat. Cook wontons, 12 at a time, in hot oil 2 minutes or until golden. (Do not turn.) Add water; cover and cook 2 more minutes. Transfer to a parchment paper-lined baking sheet, and keep warm in a 200° oven until ready to serve.