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.
I made these for the first time and I will definitely make them again. My two daughter's ages 9&11 helped me. That's how easy it was. The recipe was on point.I added a little soy sauce to the mixer. The dumplings were not heavy at all.Very delicious. I can't wait to make them for my dad's wife who is Asian. I made my own dipping sauce, Spicy green onion ginger teriyaki.awesome ! I don't usually make dumplings from scratch, but these were worth it.
I've been making these for years. Even my extended family, who won't eat anything that is "light" food all have this recipe and make it. I don't make any adjustments except I do shred my own cabbage. Yes, it takes a little bit of work, I usually make the filling the day before and even the kids can fill the wrappers. The flavors are wonderful and a double batch is usually not enough when we have people over. The only complaint I have is that it takes about a half hour to prepare them, and only 15 minutes for the serving plate to be empty.
Just made these like 20 minutes and 15 yummy mini pot stickers later :) I made this exact recipe sorta... (I doubled all ingredients, WE LOVE PS) I used and suggest using cabbage coleslaw mix, after I cooked the coleslaw mix as listed on this recipe site, I put the cooked cabbage, cooled slightly, chopped green onions, fresh garlic and fresh ginger, with bit of red cooking wine to mix it easy, in my blender and pulsed it!, IT SMELLS DIVINE!!!!!! I then mixed the pulsed veggies with the chicken (1lb) and began making the PS, I only had wonton wrappers and I would rather use bigger wrappers. I folded the wontons in a square to get a bit more meat in them, each wonton could hold about 1 1/2 teaspoon. I will check out our Asian markets in town for a variety of wraps. WE WILL MAKE THESE AGAIN FOR SURE. This is a great recipe to get kids and family working together! I made dipping sauce from scratch with what I had on hand.