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||tablespoon oyster sauce|
|2||teaspoons grated lemon peel|
|1/8||teaspoon red pepper flakes|
|1||tablespoon peanut oil|
- 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.
- 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.
- 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|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||20 %|
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