Compliments of www.thewickednoodle.com

• 3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 4 1/2 tablespoons extra-virgin olive oil
• 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
• 2 large garlic cloves, minced
• 1 bay leaf
• 1/3 cup finely diced Spanish chorizo
• 1/2 teaspoon Spanish smoked paprika (not hot)
• 1/2 cup chopped pitted green olives
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• refrigerated pie crust

Make filling:
Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaf in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it’s not, briskly simmer until reduced). When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Using 4-inch round cutters (I used mini tart pans with a scalloped edge), cut out circles and place a tablespoon or two of filling in center. Fold over and seal edges with a fork. Deep-fry empanadas at 375 degrees for 1-2 minutes per side until golden brown.

Note: These keep really well up to 24 hours before frying. Just keep them in a single layer on a baking sheet tightly sealed.

Compliments of www.onelovelylife.com

For a visual tutorial on filling and folding potstickers, look here.

**Notes on the recipe: If you can’t find round wrappers, feel free to buy square ones then trim them after they’re folded. We do this sometimes if we have to, and they seem to turn out just fine. Also, depending on how full you fill them, you may need to use part of a second package of wrappers. Extra wrappers freeze well and can be used any time in three months. Just thaw in the refrigerator before you do your next batch of potstickers (and you’ll WANT to make a next batch of potstickers).

Ingredients:
3/4lb ground pork
3 stalks green onion, finely sliced
5 napa cabbage leaves, finely minced
5 small mushrooms, finely minced
2 cloves garlic, finely minced
1/4c fresh ginger, finely minced
2Tbsp cornstarch
2Tbsp sesame oil
3Tbsp soy sauce (I use reduced-sodium)
1/2tsp black pepper
1-2pkgs round posticker wrappers (in refrigerated section)

Directions:
Make sure all vegetables are finely minced. You don’t want a mush, you want a mince, but you don’t want large chunks of anything in the filling. Combine all ingredients and stir well to combine. Scoop small teaspoons of filling into the center of each round wrapper. Use a pastry brush to brush water on one half of the wrapper’s border.

Fold each wrapper in half tightly to enclose the filling and remove any extra air bubbles. Pinch the edge together tightly. Make several small folds at the top of each wrapper and set aside.

If you are making the potstickers ahead of time, place them on a baking sheet covered with parchment or waxed paper. Place in the freezer until solid (about 30 min), then store in an airtight container or freezer bag until ready to use. Otherwise, use immediately.

To cook, heat a large pan with 1 Tbsp canola oil. Place about 1 dozen potstickers in at a time, flat side down. Cook 2-3 minutes over medium-high heat until bottoms are browned. Pour in 1/2c water and cover with a lid. Let steam 5-7 minutes or until water is absorbed and wrappers are transluscent.

If cooking frozen, add an additional 2-3 minutes to the steaming time.

Serve with dipping sauce or teriyaki sauce. Our favorite is Veri Veri Teriyaki. We also like the Island Teriyaki version.