Chicken: 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 t
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. 

ield: 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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