Chicken Pot Stickers

Chicken Pot Stickers

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons vegetable oil

  • 2

    cups finely chopped green cabbage

  • ½

    cup water

  • ½

    pound ground chicken or turkey

  • cup minced green onions

  • 1

    tablespoon minced peeled gingerroot

  • ½

    teaspoon salt

  • ½

    teaspoon dark sesame oil

  • 1

    egg white

  • 1

    garlic clove, crushed

  • 30

    won ton wrappers

  • 2

    teaspoons cornstarch

  • 4

    teaspoons vegetable oil, divided

  • 1

    cup water, divided

Directions

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper. Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.


Nutrition

Facebook Conversations