Anyone have a recipe for Cheesecake factory pot stickers?

Question

I know that there is ginger and maybe a little chili, but thats about it...anyone?

Answer 1

was it the chicken one or what heres one not sure if its the same one you are looking for

8 oz cream cheese

1/2 cup green onion; minced

3 tbsp fresh cilantro; minced

2 tbsp soy sauce

1 tsp ground ginger

1 tbsp oriental sesame oil

4 large garlic cloves; minced (4 to 5 teaspoons)

1 pkg round pot sticker wrappers, at least 35, 3 to 3 1/2-inches in diameter

1 egg white; lightly beaten

1/2 cup vegetable or peanut oil, divided use

2 cups chicken broth or stock, divided use

FOR THE HOT CHILE OIL:

2 tsp dried red chile flakes

1/2 cup peanut oil

1 tbsp chile garlic sauce (optional)

FOR THE SESAME SOY DIPPING SAUCE:

1/2 cup soy sauce

2 tbsp Chinese black vinegar (OR 1 tbsp Distilled white vinegar PLUS 1 tbsp Worcestershire sauce)

3 garlic cloves, minced (1 tablespoon)

1 tsp minced fresh ginger

1 tsp oriental sesame oil

Combine cream cheese,  green onions, cilantro, soy sauce, , ginger, sesame oil and garlic; mix filling well.

TO ASSEMBLE POT STICKERS:

Spoon 2 teaspoons of filling on each wrapper. Brush edges of the wrapper with egg white. Bring edges of wrapper up over filling and press together. Crimp edges with a wide tined fork or your fingers. Lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remaining filling and wrappers.

IF MAKING AHEAD:

At this point the pot stickers my be placed on a baking sheet, covered lightly and frozen. When frozen, pack in airtight packaging and freeze up to 6 months. When ready to serve, just proceed with the recipe, no thawing is necessary.

TO COOK THE POT STICKERS:

Heat 2 tablespoons vegetable oil in a 12 inch heavy skillet over medium high heat. Add as many pot stickers as you cn get in the pan without crowding; cook until golden brown on the bottom. Add 1/2 cup broth and cover the pan immediately. (Be careful, A major amount of splattering and sizzling occurs as soon as the broth comes in contact with the oil.) Reduce the heat to medium low; cook the dumplings until most of the liquid has been absorbed and the pot stickers are nicely plumped and a deep golden brown on the bottom. Remove from the heat and keep them warm in a 200 degree F oven while you use the remaining oil and broth to cook the remaining pot stickers in the same manner.

TO SERVE:

Provide guests with individual small dishes containing hot chile oil and the Sesame Soy Dipping Sauce.

TO MAKE YOUR OWN HOT CHILE OIL:

Saute 2 teaspoons of dried red chile flakes in 1/2 cup of peanut oil for 3 minutes. Remove from heat and let stand until cool. If desired, stir in 1 tablespoon prepared chile garlic sauce.

SESAME SOY DIPPING SAUCE:

In a small container, combine soy sauce, vinegar, garlic, ginger and oil. Makes about 2/3 cup