Gingered Chicken Pot Stickers


Gingered Chicken Pot Stickers Photo
Gingered Chicken Pot Stickers

YIELD Makes 8 appetizer servings


3 cups finely shredded cabbage
4 green onions, finely chopped
1 egg white, lightly beaten
1 tablespoon reduced-sodium soy sauce
1 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes
1/4 pound ground chicken breast, cooked and drained
24 wonton wrappers, at room temperature
1/2 cup water
1 tablespoon oyster sauce
2 teaspoons grated lemon peel
1/2 teaspoon honey
1/8 teaspoon red pepper flakes
1 tablespoon peanut oil


  1. Steam cabbage 5 minutes, then cool to room temperature. Squeeze out any excess moisture; set aside. To prepare filling, combine egg white, soy sauce, 1/4 teaspoon red pepper, ginger and green onions in large bowl; blend well. Stir in cabbage and chicken.
  2. To prepare pot stickers, place 1 tablespoon filling in center of 1 wonton wrapper. Gather edges around filling, pressing firmly at top to seal. Repeat with remaining wrappers and filling. Place pot stickers on large baking sheet dusted with cornstarch. Refrigerate 1 hour or until cold. Meanwhile, to prepare sauce, combine remaining ingredients except oil in small bowl; mix well. Set aside.
  3. Heat oil in large nonstick skillet over high heat. Add pot stickers and cook until bottoms are golden brown. Pour sauce over top. Cover and cook 3 minutes. Uncover and cook until all liquid is absorbed. Serve warm on tray as finger food or on small plates with chopsticks as first course.
This recipe appears in: Chinese
Serving Size: 3 pot stickers
Sodium 303 mg
Protein 6 g
Fiber <1 g
Carbohydrate 16 g
Cholesterol 11 mg
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 20 %
Calories 111
Meat 1/2
Starch 1
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