How to make it

  • Mixture Instructions:
  • Combine ingredients 1 - 14 (meat through red pepper) in a bowl and mix well. If mixture is wet and soupy as it may be, especially if "special gizzards are used, place mixture in strainer and place strainer in bowl. Use paper towels to press the mixture into the strainer. Use firm pressure and hold for a minute or two, changing the paper towel as it gets soaked. This will result it a much easier mixture to work with.
  • Here's what you will need for stuffing the wrappers..
  • * Wrappers
  • * Cookie Sheet
  • * Basting brush
  • * small bowl of water
  • * TBSP measuring spoon
  • * clean dish towel
  • * cutting board
  • Wrapper Instructions:
  • Working from a dry cutting board, place wrapper on board and brush wrapper with water. Place 1 tbsp of mixture in center of wrapper then fold over and press to seal. Pinch or crimp as desired for look. Once sealed, gently place on cookie sheet, swipe cutting board with towel to dry and repeat until finished.
  • Cooking instructions:
  • Heat 12 inch saute pan over medium heat (6 on dial) and then brush pan with oil once hot. Place about 8 potstickers in pan and leave untouched for about 2 1/2 minutes.
  • Pour in 1/3 cup chicken broth, turn heat to low (2 on dial) and cover for 2 1/2 minutes.
  • Uncover and remove to cookie sheet. Store cookie sheet in 200 degree oven while cooking the other batches so they are all fresh and warm for serving. Once finished, serve immediately with Mango Chutney.
  • Ingredients:
  • 1 pound: chicken gizzards
  • 1 32 oz box of chicken broth
  • 1 1/2 cup white wine
  • 3 tbsp: Old Bay seasoning
  • 1/4 cup: fresh minced sage
  • 1 tbsp: black pepper
  • 1 tsp: salt
  • 2 tsp cummin
  • 2 tsp: paprika
  • Cooking Instructions:
  • Put all ingredients in crock pot and cook on high for 4 hours. Remove gizzards, let cool and finely mince prior to combining other ingredients to create mixture. This approach to gizzard preparation is the base for countless applications. Do this before deep frying or any other use you may have for the most delicious part of the chicken!

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  • 22566 7 years ago
    Thank-you for this very different recipe.
    Kind Regards
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