Chicken Pot Stickers
- Number of Servings: 8
Ingredients
3 cups, finely shredded cabbage4 green onions, finely chopped1 egg white, lightly beaten1 Tbls reduced sodium soy sauce1 Tbls fresh minced ginger1/4 tsp red pepper flakes1/4 pound ground chicken breast, cooked and drained24 Wonton Wrappers at room temperature1 Tbls cornstarch1/2 C water1 Tbls oyster sauce2 tsp grated lemon peel1/2 tsp honey1/4 tsp red pepper flakes1 Tbls peanut oil
Steam cabbage 5 min. cool to room temp. 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 Tbls filling in center of 1 wonton wrapper gather edges and 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 add 1/8 tsp red pepper flakes, 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 min. Uncover and cook until all liquid is absorbed. Serve warm on tray as finger food or on small plates with chopsticks.
Number of Servings: 8
Recipe submitted by SparkPeople user GIZMOSETC.
To prepare pot stickers, place 1 Tbls filling in center of 1 wonton wrapper gather edges and 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 add 1/8 tsp red pepper flakes, 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 min. Uncover and cook until all liquid is absorbed. Serve warm on tray as finger food or on small plates with chopsticks.
Number of Servings: 8
Recipe submitted by SparkPeople user GIZMOSETC.
Nutritional Info Amount Per Serving
- Calories: 125.0
- Total Fat: 2.4 g
- Cholesterol: 10.4 mg
- Sodium: 272.5 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.4 g
- Protein: 7.0 g
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