Type what you have

Ingredients

• ✓ ground chicken
• carrot
• apple
• water
• egg
• chicken liver
• sunflower oil
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place carrots, apples, and water into a pot. Bring to a boil, then cover, reduce the heat to low, and simmer until soft, 10 to 15 minutes.
3. 3 Meanwhile, crack eggs into a bowl and set aside. Place eggshells onto a baking sheet.
4. 4 Bake eggshells in the preheated oven until dry, 5 to 7 minutes.
5. 5 Remove eggshells from the oven and pulverize using a mortar and pestle or a coffee grinder.
6. 6 Combine ground chicken, chicken livers, reserved eggs, ground eggshells, and sunflower oil in a large skillet. Heat over medium heat, mixing occasionally, until chicken is browned and crumbly and livers are no longer pink, 5 to 7 minutes.
7. 7 Place spinach on top of meat mixture, then cover with a lid and steam until soft, about 5 minutes.
8. 8 Mash softened carrots and apples in a bowl with a potato masher and add to meat mixture. Mix until well combined.

By nursekja

Ingredients

• ✓ ground chicken
• bread crumb
• egg
• hot wing sauce
• water
• burger bun

Instructions

1. 1 Mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. Add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter.
2. 2 Heat a large skillet over medium-high heat. Cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. Serve on buns.

By fsindoni

Ingredients

• ✓ ground chicken
• chicken wing sauce
• blue cheese
• blue cheese dressing
• carrot
• celery

Instructions

1. 1 Mix ground chicken and 1 cup wing sauce together in a bowl. Shape the mixture into 10 thin patties. Spread 1 package crumbled blue cheese over the center of 5 patties. Cap with the remaining 5 patties to seal in the blue cheese.
2. 2 Cook patties until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Combine the remaining 3/4 cup wing sauce, the remaining 1 package crumbled blue cheese, and blue cheese dressing in a bowl. Spread over the cooked patties. Top burgers with carrots and celery.

By JohnH

Ingredients

• ✓ ground chicken
• oregano
• olive tapenade
• feta cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Mix chicken, oregano, tapenade, feta cheese, and garlic together in a bowl; form into 4 patties. Season burgers with salt and pepper.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate with olive oil.
3. 3 Cook patties until charred on bottom, about 5 minutes. Flip the burgers and finish cooking, refraining from flattening with your spatula until no longer pink in the middle, about 5 minutes more. Drain on a plate lined with paper towels before serving.

By Jeanette

Ingredients

• ✓ ground chicken
• egg
• vegetable oil
• blackened seasoning
• liquid smoke
• garlic powder
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ground chicken, egg, oil, blackened seasoning, liquid smoke flavoring, garlic powder, and basil in a large bowl. Mix to combine, but be careful not to over handle the ground chicken.
3. 3 Use a 1-cup measuring cup to form and portion 4 patties. Place into a cast iron skillet. Press patties with the back of the measuring cup to form burgers.
4. 4 Bake in the preheated oven until cooked through and no longer pink in the centers, 18 to 20 minutes.

By CookingWithShelia

Ingredients

• ✓ ground chicken
• bread crumb
• blue cheese
• egg
• onion
• buffalo wing sauce
• hamburger bun

Instructions

1. 1 Mix together the chicken, bread crumbs, blue cheese, egg, onion, and wing sauce in a mixing bowl until evenly combined. Form into 4 patties and place between sheets of waxed paper or plastic wrap. Place into an airtight container and refrigerate overnight for best results.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. 3 Cook the patties on the preheated grill until no longer pink in the center and the juices run clear, about 3 minutes per side. Serve on toasted buns with condiments of your choice.

By Mark Baranowski

Ingredients

• ✓ ground chicken
• panko bread crumb
• french onion soup mix
• black pepper
• mozzarella
• water
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
2. 2 Combine ground chicken, bread crumbs, 4 tablespoons French onion soup mix, and pepper in a bowl; blend well. Cover and let mixture rest for 10 minutes.
3. 3 Portion chicken mixture into balls using a 1 1/2-tablespoon scoop. Press a mozzarella ball into each chicken ball and roll between your hands to enclose the cheese. Place stuffed chicken balls onto the baking sheet.
4. 4 Bake in the preheated oven until meatballs are lightly browned and cooked through, about 18 minutes.
5. 5 Meanwhile, heat remaining French onion mix, water, and cream in a saucepan over medium-high heat. Cook until slightly thickened. Serve sauce over stuffed chicken balls.

By thedailygourmet

Ingredients

• ✓ ground chicken
• cayenne pepper sauce
• salt
• black pepper
• celery seed
• garlic powder
• onion powder
• pink curing salt
• cayenne pepper sauce

Instructions

1. 1 Combine ground chicken, 1/4 cup cayenne pepper sauce, sea salt, pepper, celery seed, garlic powder, onion powder, and pink curing salt in a large bowl; mix until evenly combined. Cover and refrigerate for 8 hours, or overnight.
2. 2 Use a jerky gun to form sticks of the meat mixture on air fryer oven racks.
3. 3 Preheat the air fryer to 160 degrees F (70 degrees C).
4. 4 Place racks into the air fryer and set timer for 2 hours. Flip the sticks over using a fork. Brush remaining 2 tablespoons cayenne pepper sauce over the tops. Air fry for 30 minutes more.
5. 5 Let cool completely and transfer to an airtight container.

By Soup Loving Nicole

Ingredients

• ✓ ground chicken
• olive oil
• onion
• garlic
• basil
• kosher salt
• black pepper
• tomato
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in hot oil until chicken has completely browned and onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into chicken mixture; cook for 1 minute.
2. 2 Blend tomatoes in a blender until smooth; pour over chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and sauce has thickened slightly, about 10 minutes.
3. 3 Sprinkle Parmesan cheese over mixture; stir.

By cstead

Ingredients

• ✓ ground chicken
• herb stuffing mix
• parmesan cheese
• egg
• onion
• salt
• black pepper
• garlic pepper seasoning
• ketchup
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper, and garlic pepper seasoning. Mix together, then stir in ketchup and barbeque sauce. Mix well and pour mixture into a loaf pan.
3. 3 Bake in the preheated oven for 50 minutes. Turn oven off and let sit in the hot oven for an additional 15 minutes.

By Sara

Ingredients

• ✓ ground chicken
• egg
• cream cheese
• parmesan cheese
• bread crumb
• red pepper flakes
• italian seasoning
• garlic powder
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and spray with cooking spray.
2. 2 Combine the chicken, eggs, cream cheese, Parmesan cheese, bread crumbs, red pepper flakes, Italian seasoning, garlic powder, vegetable oil, salt, and pepper in a large bowl; mix well. Form mixture into 20 meatballs; place on prepared pan.
3. 3 Bake in center of preheated oven until juices run clear, 17 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Raquel Teixeira

Ingredients

• ✓ ground chicken
• panko bread crumb
• sriracha sauce
• water chestnut
• carrot
• cilantro
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
2. 2 In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
3. 3 Shape into 25 1-inch balls. Place on the prepared rack.
4. 4 Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By bdweld

Ingredients

• ✓ ground chicken
• hoisin sauce
• red chile pepper
• cilantro
• fish sauce
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ ground chicken
• butter
• onion
• cremini mushroom
• garlic
• cream of chicken soup
• water
• milk
• lemon juice
• worcestershire sauce
• curly egg noodle
• pea

Instructions

1. 1 Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
2. 2 Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
3. 3 Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
4. 4 Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.

By Campbell's Canada

Ingredients

• ✓ ground chicken
• ham
• egg
• bread crumb
• salt
• swiss cheese
• canola oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine chicken, ham, and egg in a large bowl until well-blended. Gradually add bread crumbs until mixture loses its stickiness and can be easily formed into balls. Season with salt and pepper to taste.
3. 3 Form chicken mixture around cheese cubes, forming 2-inch balls. Place on a plate.
4. 4 Heat 1 1/2 inches of oil in a deep skillet to 350 degrees F (175 degrees C).
5. 5 Fry balls in hot oil until golden brown, about 4 minutes. Drain on paper towels and place in a baking dish.
6. 6 Bake in the preheated oven until cooked through and cheese is soft, about 20 minutes. Cool briefly before serving.

By LFARAONE

Ingredients

• ✓ ground chicken
• bread crumb
• green onion
• coriander seed
• cilantro
• sweet chili sauce
• lemon juice
• oil

Instructions

1. 1 In a large bowl, mix together chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce, and lemon juice; mix well.
2. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
3. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

By Vivian

Ingredients

• ✓ ground chicken
• fried onion
• cilantro
• oat
• onion
• bell pepper
• garlic
• worcestershire sauce
• seafood seasoning
• garlic salt
• black pepper
• ranch dressing
• hot sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.

By Bri

Ingredients

• ✓ ground chicken
• egg
• bread crumb
• salsa
• ranch salad dressing
• taco seasoning mix
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
2. 2 In a large bowl, mix together ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. Pack into the prepared loaf pan.
3. 3 Bake for 45 minutes to 1 hour in the preheated oven. Top with cheese and serve with sour cream.

By LNDYLU2

Ingredients

• ✓ ground chicken
• almond flour
• salt
• garlic powder
• onion powder
• egg
• ham steak
• olive oil
• butter
• chicken broth
• mustard
• heavy cream
• swiss cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
2. 2 Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
3. 3 Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

By France Cevallos

Ingredients

• ✓ ground chicken
• guacamole seasoning mix
• cilantro
• lime
• onion
• ciabatta bread
• salsa
• cheddar cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. 2 In a bowl, mix together the ground chicken, guacamole seasoning, half the cilantro, lime juice, and minced onion until thoroughly combined. Form the chicken mixture into 4 patties. Reserve the other half of the cilantro for garnish.
3. 3 Grill the chicken burgers on the preheated grill until the meat is no longer pink inside, the juices run clear, and the burgers show browned grill marks, 5 to 8 minutes per side.
4. 4 About 2 minutes before burgers are done, place slices of ciabatta bread onto the grill to toast, about 1 minute per side. About 1 minute before the burgers are done, top each burger with a slice of Cheddar cheese, and let melt.
5. 5 Serve chicken burgers on the toasted ciabatta bread, topped with about 1 tablespoon of salsa and about 1 tablespoon of the reserved chopped cilantro.

By TOZENUF

Ingredients

• ✓ ground chicken
• bell pepper
• pineapple
• garlic
• teriyaki sauce
• green onion
• salt
• ginger
• avocado oil
• brioche bun
• hamburger bun
• lettuce
• tomato
• mayonnaise
• ketchup

Instructions

1. 1 Mix ground chicken, bell pepper, pineapple, garlic, 2 tablespoons teriyaki sauce, green onion, salt, and ginger together in a bowl. Make 6 equally portioned balls out of the mixture.
2. 2 Heat a large cast iron or ceramic nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat for 3 minutes. Place 2 to 3 balls into the skillet and flatten out with a spatula; cook until golden brown and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and repeat to cook remaining burgers.
3. 3 Place burgers on buns with lettuce, tomato, mayonnaise, ketchup, and more teriyaki sauce if desired.

By Girl Appetit

Ingredients

• ✓ ground chicken
• vegetable oil
• pinto bean
• onion
• tomato
• stewed tomato
• chile
• water
• brown sugar
• chili powder
• vinegar
• mustard
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a soup pot over medium heat. Cook and stir ground chicken in the hot oil until no longer pink and the chicken is crumbly, about 10 minutes. Drain.
2. 2 Stir in pinto beans, onions, diced tomatoes, Mexican-style stewed tomatoes, water, brown sugar, chili powder, vinegar, mustard, salt, and black pepper; bring to a boil. Reduce heat to low, cover, and simmer chili until thickened and flavors have blended, about 3 hours. Stir occasionally and add extra water if needed.

By Cabinluvn

Ingredients

• ✓ ground chicken
• shallot
• marsala wine
• paprika
• cumin
• garlic powder
• red pepper flake
• phyllo dough
• parsley
• butter
• chicken broth
• heavy cream
• sour cream
• paprika
• salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a medium bowl, mix together the ground chicken, shallots, wine, paprika, cumin, garlic powder, and red pepper flakes.
3. 3 Lay out one phyllo sheet on a clean surface, and brush with a light layer of melted butter. Place another sheet on top. Form a 1/2 inch thick strip of the chicken mixture along the long side of the sheets of dough. Roll up like a long cigar, dabbing the end of the dough with a little butter to seal. Cut into 3 inch sections to make cigars. You should get 3 cigars per roll. Place the cigars in a baking dish, and repeat the process with the remaining dough and filling.
4. 4 Bake for 18 minutes in the preheated oven, or until the rolls are deep golden brown and crispy.
5. 5 While the cigars are baking, whisk together the cream, sour cream, paprika, salt, and cayenne pepper in a small saucepan over medium heat. Cook and stir just until the sauce is hot. Do not boil. Remove from heat and serve as a dipping sauce for the cigars.

By Sabrina Bingham

Ingredients

• ✓ ground chicken
• parmesan cheese
• basil
• garlic powder
• salt
• black pepper
• cooking spray
• hamburger bun

Instructions

1. 1 Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and black pepper in a large bowl; divide into 4 equal portions and form into patties using your hands.
2. 2 Heat a nonstick skillet over medium heat, coating with cooking spray if needed. Add patties; cook until browned and no longer pink in centers, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
3. 3 Serve burgers on warmed buns.

By Cropoholic

Ingredients

• ✓ ground chicken
• jalapeno pepper
• red bell pepper
• red onion
• cilantro
• adobo seasoning
• cumin
• mexican seasoning mix
• pepper jack cheese
• avocado
• sour cream
• hamburger bun

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice 1/2 of the jalapeno pepper, 1/2 of the bell pepper, and 1/2 of the onion into rings for topping. Set aside.
3. 3 Combine ground chicken and cilantro in the bowl of a food processor; season with adobo seasoning, cumin, and Mexican seasoning. Add remaining peppers and onion. Pulse until mixture is combined. Shape into 8 burgers.
4. 4 Place burgers on a rimmed baking sheet lined with a drip tray.
5. 5 Bake in the preheated oven for 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place 1 slice of pepper Jack cheese on top of each burger. Add onion, bell pepper, and jalapeno slices on top.
6. 6 Spread Mexican sour cream onto each hamburger bun. Top with a chicken burger and serve immediately.

By thedailygourmet

Ingredients

• ✓ ground chicken
• onion
• bread crumb
• egg
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ground chicken, onion, ¼ cup bread crumbs, egg, and garlic in a bowl; season with salt and black pepper.
3. 3 Moisten hands; shape chicken mixture into 4 flat, oval-shaped patties.
4. 4 Spread remaining ¼ cup bread crumbs in a shallow dish; dip patties in bread crumbs to coat.
5. 5 Heat olive oil in a large skillet over medium-high heat.
6. 6 Add patties; cook until golden and well browned on the bottoms, 5 to 6 minutes.
7. 7 Flip patties; cook until other sides are browned, 3 to 4 minutes more. Serve and enjoy!

By ChatteroosMom

Ingredients

• ✓ ground chicken
• mozzarella cheese
• parmesan cheese
• garlic
• italian seasoning
• salt
• pepper
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Mix ground chicken, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper together in a large bowl with your hands until well combined.
4. 4 Fold in basil.
5. 5 Place chicken mixture between two pieces of parchment paper.
6. 6 Gently press on the top piece of parchment and spread mixture into a circle or rectangle with a thickness of 1/4 to 1/2 inch. Remove and discard the top piece of parchment paper.
7. 7 Bake in the preheated oven until starting to brown on the edges, 35 to 45 minutes.

By Yoly

Ingredients

• ✓ ground chicken
• egg
• water
• all-purpose flour
• salt
• spinach
• onion
• butter
• asiago cheese
• salt
• garlic powder
• nutmeg
• black pepper
• marinara sauce
• asiago cheese

Instructions

1. 1 In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
2. 2 In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
3. 3 In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
4. 4 On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
5. 5 Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
6. 6 Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

By JCBanks

Ingredients

• ✓ ground chicken
• water
• quinoa
• chickpea
• egg white
• beet
• oat bran
• onion
• prune
• poblano pepper
• salt
• chile pepper
• cumin
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
4. 4 Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maysie Megan Gres Cowell

Ingredients

• ✓ ground chicken
• canola oil
• onion
• carrot
• cabbage
• brown sugar
• sesame seed
• sesame oil
• five-spice powder
• garlic
• ginger root
• salt
• black pepper
• wonton wrapper
• chicken broth

Instructions

1. 1 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
2. 2 Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
3. 3 Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
4. 4 Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
5. 5 Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.

By Autumn Pumpkin