Chicken Pot Stickers
| Yield: | 30 Servings |
| Categories: | Chinese, Appetizers |
| 1 | ts | Vegetable Oil; * See Note |
| 2 | c | Cabbage; Green, Finely Choppe |
| 1/2 | c | Water |
| 1/2 | lb | Ground Turkey; Or Chicken |
| 1/3 | c | Green Onions; Minced |
| 1 | tb | Ginger Root; Minced, Peeled |
| 1/2 | ts | Salt |
| 1/2 | ts | Dark Sesame Oil |
| 1 | Egg White | |
| 1 | Clove Garlic; Crushed | |
| 30 | Won-Ton Wrappers | |
| 2 | ts | Cornstarch |
| 2 | ts | Vegetable Oil; Divided, **Note |
| 1 | c | Water; Divided |
*NOTE: Original recipe called for 2 t vegetable oil...this much is not needed. **NOTE: Original recipe called for 4 t vegetable oil...again, this much is not needed.
Heat 1 t vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 min or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 C water, 1 T at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken an next 6 ingredients (chicken thru 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 T 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 1 t vegetablel oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 min or until bottoms are lightly browned. Add 1/2 C water to skillet; cover and cook 3 min or until the liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
Wipe the skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
Yield: 30 appetizers Serving size: 1 pot sticker
Excellent!!
Entered into MasterCook and tested for you by Reggie Dwork
Recipe By : Cooking Light, Mar 1996, pg 168
Posted to EAT-L Digest 24 Sep 96
Heat 1 t vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 min or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 C water, 1 T at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken an next 6 ingredients (chicken thru 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 T 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 1 t vegetablel oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 min or until bottoms are lightly browned. Add 1/2 C water to skillet; cover and cook 3 min or until the liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
Wipe the skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
Yield: 30 appetizers Serving size: 1 pot sticker
Excellent!!
Entered into MasterCook and tested for you by Reggie Dwork
Recipe By : Cooking Light, Mar 1996, pg 168
Posted to EAT-L Digest 24 Sep 96
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