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Chicken Pot Stickers

Yield 30 appetizers (serving size: 1 pot sticker)
Pot stickers are an Asian dumpling and are typically filled with meat and vegetables. The chicken pot stickers recipe is a classic version of this popular finger food.

Ingredients

  • 2 teaspoons vegetable oil
  • 2 cups finely chopped green cabbage
  • 1/2 cup water
  • 1/2 pound ground chicken or turkey
  • 1/3 cup minced green onions
  • 1 tablespoon minced peeled gingerroot
  • 1/2 teaspoon salt
  • 1/2 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

Nutrition Information

  • calories 40
  • caloriesfromfat 32 %
  • fat 1.4 g
  • satfat 0.3 g
  • monofat 0.4 g
  • polyfat 0.6 g
  • protein 2.3 g
  • carbohydrate 4.4 g
  • fiber 0.1 g
  • cholesterol 7 mg
  • iron 0.3 mg
  • sodium 86 mg
  • calcium 7 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.