Spicy Chicken Pot Stickers with Ginger and Green Onion Dipping Sauce

Our whole family loves this Spicy Chicken Pot Stickers with Ginger and Green Onion Dipping Sauce recipe! I always make extras and freeze for later use as quick snacks.

Spicy Chicken Pot Stickers with Ginger and Green Onion Dipping Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    ounces ground chicken breast, uncooked

  • ¼

    cup canned whole or sliced water chestnuts, drained and chopped

  • 2

    tablespoons green onion, finely chopped

  • 2

    tablespoons fresh cilantro, snipped

  • 1

    tablespoon reduced-sodium soy sauce

  • 1

    teaspoon fresh ginger, grated

  • 1

    clove garlic, minced

  • ¼

    teaspoon crushed red pepper

  • 1

    egg white

  • 1

    tablespoon water

  • 20

    wonton wrappers

  • 1

    recipe ginger and green onion dipping sauce

  • 1

    tablespoon vegetable oil

  • ½

    cup water

  • GINGER AND GREEN ONION DIPPING SAUCE:

  • ¼

    cup reduced-sodium soy sauce

  • ¼

    cup rice vinegar

  • 3

    tablespoons green onions, finely chopped

  • 2

    teaspoons fresh ginger, grated

  • ½

    teaspoon sugar

  • ¼

    teaspoon toasted sesame oil

Directions

Lightly flour a baking sheet; set aside. For filling, in a large bowl combine chicken, water chestnuts, green onion, cilantro, soy sauce, ginger, garlic, and crushed red pepper. In a small bowl lightly beat together egg white and the 1 tablespoon water. Spoon about 1 tablespoon of the filling into the center of each wonton wrapper. Brush edges with egg white mixture. Fold wrappers in half across filling, bringing opposite corners together. Pleat edges and press to seal. Arrange pot stickers on prepared baking sheet. Keep filled pot stickers covered while filling remaining wrappers. Loosely cover the pot stickers with plastic wrap and freeze about 3 hours or until completely frozen. Transfer pot stickers to a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. Place Ginger and Green Onion Dipping Sauce in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. In an extra-large nonstick skillet heat oil over medium-high heat. Place the frozen pot stickers in the skillet, arranging them so they aren't touching. Cook for 2 to 3 minutes or until nicely browned on the bottom. Carefully add the 1/2 cup water to the skillet. Cover. Reduce heat; cook for 3 to 5 minutes more or until tender and filling is cooked through. While pot stickers are cooking, place the freezer bag with the sauce on a microwave-safe plate. Microwave on 50 percent power (medium) about 30 seconds or until thawed. Transfer to a serving bowl. Serve sauce with the pot stickers. GINGER AND GREEN ONION DIPPING SAUCE: In a small bowl combine soy sauce, vinegar, green onions, ginger, sugar, and sesame oil.


Nutrition

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