Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

By á-42947

Amount per serving (serving size-about 2 pot stickers and 2 tsp. sauce)
Calories: 196; Calories from fat: 19%
Fat: 4.2g; Saturated fat: 0.8g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 0.9g
Protein: 4.4g
Carbohydrate: 32g
Fiber: 2.6g
Cholesterol: 2mg
Iron: 1.4mg
Sodium: 567mg
Calcium: 49mg

Ingredients

• Pot stickers:
• 1/2 cup dry sherry
• 1/2 cup water
• 1/2 ounce dried shiitake mushrooms
• 3/4 cup finely chopped bok choy (about 1/2 pound)
• 1/3 cup chopped green onions
• 1/4 cup finely chopped water chestnuts
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon salt
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons grated lemon rind
• 1 teaspoon dark sesame oil
• Dash of hot sauce
• 1/2 pound ground chicken or turkey
• 24 wonton wrappers
• 2 tablespoons cornstarch
• 1/4 cup vegetable oil, divided
• 1 cup water, divided
• Sauce:
• 5 tablespoons mirin (sweet rice wine)
• 1/4 cup low-sodium soy sauce
• 1/4 cup seasoned rice vinegar
• 3 tablespoons chopped green onions
• 1 teaspoon chile paste with garlic

Details

Adapted from cookinglight.com

Preparation

Step 1

To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; 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.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.
To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.