Sesame Chicken Pot Stickers

• Pot Stickers
• creamy peanut butter↗1⁄4 cup
• egg↗1
• onion powder↗1 teaspoon
• toasted sesame oil↗1 teaspoon
• soy sauce↗1 teaspoon
• shredded carrot1⁄2 cup
• green onions, thinly sliced↗2
• black pepper↗3⁄4 teaspoon
• ground chicken or 1 lb turkey↗1 lb
• (16 1/3 ounce) can refrigerated biscuits (Flaky Layers from Pillsbury, 8 biscuits)1
• vegetable oil↗2 tablespoons
• butter↗4 tablespoons
• chicken broth↗1 cup
• sesame seeds↗2 teaspoons
• Sauce
• cup seedless red raspberry jam↗1⁄4
• cup apricot preserves↗1⁄4
• teaspoon crushed red pepper flakes↗1⁄2
• thinly sliced green onion top (to garnish)

Step-by-step instructions

1. 1

   In a medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended.

2. 2

   Stir in chicken until well blended.

3. 3

   Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds.

4. 4

   Press each into 4-inch round.

5. 5

   Place 1 heaping tablespoon chicken mixture on center of each dough round.

6. 6

   Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker.

7. 7

   Place 8 pot stickers on cookie sheet; cover and refrigerate.

8. 8

   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.

9. 9

   Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown.

10. 10

    Remove skillet from heat; slowly add 1/2 cup broth.

11. 11

    Sprinkle with 1 teaspoon sesame seed.

12. 12

    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.

13. 13

    Remove from skillet; cover tightly.

14. 14

    Repeat with remaining pot stickers.

15. 15

    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.

16. 16

    Remove from heat; strain sauce.

17. 17

    Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops.

18. 18

    Serve warm.