Gingered Chicken Pot Stickers Recipe
This gingered chicken pot stickers recipe is is a saucy pot stickers recipe. The pot stickers are prepared with a spiced vegetable and cooked chicken filling wrapped in wonton wrappers. Cooked to a golden color, the pot stickers are served with a honeyed lemony sauce spiced with red pepper.
Ingredients
3 cups finely shredded cabbage
1 egg white, lightly beaten
1 tablespoon light soy sauce
1/4 teaspoon crushed red pepper
1 tablespoon minced fresh ginger
4 green onions with tops, finely chopped
1/4 pound ground chicken breast, cooked and drained
24 wonton wrappers, at room temperature Cornstarch
1/2 cup water
1 tablespoon oyster sauce
1/2 teaspoon honey
1/8 teaspoon crushed red pepper
2 teaspoons grated lemon peel
1 tablespoon peanut oil
Directions
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.
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.
