Smoked Chicken Pot Stickers

By Texaschef11

Ingredients

• Dipping Sauce:
• 1/2 cup reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 2 green onions, finely chopped
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 4 teaspoons water
• Combine ingredients in a bowl and set aside.
• Filling:
• 1-1/2 cups finely chopped Savoy or Napa cabbage
• 1/4 lb. smoked chicken breast, chopped
• 1/3 cup thinly sliced chives
• 1 tablespoon soy sauce
• 2 sliced green onions
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Bring two cups water to a boil in a small saucepan. Place the cabbage in a sieve and pour the boiling water over it. With a wooden spoon or spatula, press excess liquid from the cabbage. Transfer to a food processor; add the chicken, chives, cornstarch, salt, pepper, soy sauce, and green onions. Pulse until finely chopped.

To make the dumplings:

24 to 36 3-to 3-1/2 inch wonton skins

Line a baking sheet with wax paper. Place 6 wonton skins on a work surface. Keep the remaining skins covered with a damp towel so they don't dry out. Place 1 teaspoon firmly packed filling in the center of each skin. Brush the edges of the skins with water. Fold in half and press the edges together to seal. Pleat the edges together, placing the dumplings on the baking sheet, and cover with plastic wrap.

To cook:

Spray a large nonstick skillet with cooking spray and set over medium high heat. Add 12 dumplings and cook until golden brown on the bottom, about 2 minutes. Flip and cook a minute or two longer. Add 1/2 cup water to the pan and cover. Reduce heat and simmer until the dumpling are cooked through, about 4 minutes. Transfer to a platter and keep warm. Repeat with the remaining dumplings. Serve with the dipping sauce.

Nutritional Information

Serving size: 2 dumplings with 1 tablespoon of dipping sauce 75 Calories, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 13 mg Cholesterol, 622 mg sodium, 12 g Carbs, 1 g fiber, 4 g Protein, 12 mg calcium
Points per Serving: 1! Just 1!