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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Asian-style Pot Stickers

Seems though many of today's recipes originated purely by accident, such as our New England Brownies. These are no exception. For almost 800 years, Pot Stickers have been prepared and eaten by the Chinese. It is said that a chef in the Imperial Court of China burned a batch of dumplings on one side. When he saw what he had done, he quickly added some water and turned them over to finish cooking without further burning them. After a few minutes, he removed them to a plate, with one side being very crisp while the other was literally steamed and tender. After looking them over and tasting them, he decided they were good enough to serve to the Emperor and the rest is history.
I make Pot Stickers this way every single time and not only are they delicious on their own and dipped into the sauce given below, the crisp and tender sides would even have Confucius saying "Waste not, want not."


For 4 people


  • 1 3/4 cup(s) cooked chicken, diced small
  • 1 tablespoon(s) soy sauce
  • 1 teaspoon(s) dried chives
  • 1 teaspoon(s) cornstarch
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) cayenne pepper
  • 1 egg, lightly beaten
  • Salt and black pepper to taste
  • 1 tablespoon(s) tablespoon olive oil
  • 30 wonton wrappers
  • 1/2 cup(s) chicken broth

Asian-style Pot Stickers Directions

  1. Add chicken, soy sauce, chives,cornstarch, garlic powder, cayenne pepper and egg in a blender or food processor. Pulse until thoroughly combined and paste-like.
    Season to taste with salt and pepper. Spread out the pot sticker wraps and scoop a teaspoon of filling onto the center of each wrap. Dipping a finger in a small bowl of water, wet the side of the wrapper that you will be sealing shut. Fold the pot sticker to make a half-moon shape and pinch shut.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the pot stickers at a time and cook until browned on one side only, about 2-3 minutes, removing cooked pot stickers to a plate. Transfer all pot-stickers to the skillet, crisp-side down and add 1/2 cup chicken broth: cover with a lid. It doesn't matter if some dumplings are atop others, we are at the simmering stage now. Let pot stickers simmer for 2 minutes and transfer to a plate to keep warm while making dipping sauce.

    Dipping Sauce:
  3. 3/4 cup of soy sauce
    2 tablespoons of rice or apple cider vinegar*
    2 tablespoon chili sauce
    2 tablespoon maple syrup
    1/2 teaspoon garlic powder
  4. Whisk together all ingredients and heat over medium flame. Remove, transfer to a bowl and start dipping.

    *Find yourself with no rice wine or rice vinegar? While rice vinegar is sweeter than apple cider vinegar, just add a teaspoon of honey or maple syrup to the apple cider vinegar and whisk well. Orange blossom honey works equally as well as maple syrup.