Apricot-Chicken Pot Stickers
Makes 10 servings
|2||cups plus 1 tablespoon water, divided|
|2||boneless skinless chicken breasts (about 8 ounces)|
|2||cups chopped finely shredded cabbage|
|1/2||cup apricot fruit spread|
|2||green onions with tops, finely chopped|
|2||teaspoons reduced-sodium soy sauce|
|1/2||teaspoon grated fresh ginger|
|1/8||teaspoon black pepper|
|30||(3-inch) wonton wrappers|
|Prepared sweet-and-sour sauce (optional)|
- Bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in center. Set aside chicken; drain saucepan.
- Add cabbage and remaining 1 tablespoon water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.
- Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
- To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.
- Spray steamer with nonstick cooking spray. Assemble steamer so that water is 1/2 inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired.
|Serving Size:||3 pot stickers|
|Calories from Fat||6 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
Check out more recipes for Chinese