Chicken Pot Stickers

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.

Yield: 30 appetizers (serving size: 1 pot sticker)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 32%
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.3g
  • Carbohydrate: 4.4g
  • Fiber: 0.1g
  • Cholesterol: 7mg
  • Iron: 0.3mg
  • Sodium: 86mg
  • Calcium: 7mg

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

Preparation

  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.
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