Sesame Chicken Pot Stickers - cooking recipe

Ingredients

Pot Stickers
1/4 cup creamy peanut butter
1 egg
1 teaspoon onion powder
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 cup shredded carrot
2 green onions, thinly sliced
3/4 teaspoon black pepper
1 lb ground chicken or 1 lb turkey
1 (16 1/3 ounce) can refrigerated biscuits (Flaky Layers from Pillsbury, 8 biscuits)
2 tablespoons vegetable oil
4 tablespoons butter
1 cup chicken broth
2 teaspoons sesame seeds
Sauce
1/4 cup seedless red raspberry jam
1/4 cup apricot preserves
1/2 teaspoon crushed red pepper flakes
thinly sliced green onion top (to garnish)

Preparation

In a 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, 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.
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.