Chicken Pot Stickers

posted Sue Freeman  3-19-98

Chicken Pot Stickers 

  INGREDIENTS FOR 30 SERVINGS: 
  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 

  Ingredients for POT STICKERS, SPINACH VARIATION: 
  1 cup boiling water 
  1 (7/8-ounce) package dried shiitake mushrooms 
  1/2 cup cooked long-grain rice 
  1/3 cup finely chopped canned water chestnuts 
  1/3 cup minced green onions 
  1 tablespoon cornstarch 
  1 tablespoon minced peeled gingerroot 
  1 teaspoon dark sesame oil 
  1 (10-ounce) package frozen chopped spinach, thawed, drained, and 
  squeezed dry 
  1 egg white 
  1 garlic clove, minced 
  30 won ton wrappers 

  INSTRUCTIONS: 
  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. 

  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. 

  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. 

  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. 

  Wipe skillet with a paper towel. Repeat procedure with remaining 
  vegetable oil, remaining pot stickers, and remaining water. 
  Yield: 30 appetizers 

  Instructions for POT STICKERS, SPINACH VARIATION: 
  Combine boiling water and mushrooms in a bowl; cover and let 
  stand 30 minutes. Drain; discard stems, and mince caps. 

  Combine mushroom caps, rice, and next 8 ingredients, and stir 
  well. Fill won ton wrappers with spinach mixture, preparing 
  wrappers and cooking per previous directions. Yield: 30 
  appetizers 

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