Gingered Chicken Pot Stickers

YIELD Makes 8 appetizer servings
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INGREDIENTS

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
Cornstarch
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

PREPARATION:

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

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat	1/2
Starch	1

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