Ground Chicken Potstickers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
***stuffing ingredients***1/2 lb ground chicken1/2-inch knob ginger, finely grated1 clove garlic, grated2 to 3 scallions, thinly sliced, green tips reserved for garnish1 tsp chinese 5-spice powderfew dashes Srirach or hot sauce1 tbls sesame oil1 tbls soy low sodium soy sauce***16 wonton wrappers1 tbls vegetable or peanut oil (I'm using olive oil)1/4 cup chicken stock or water, plus more as needed
Combine all ***stuffing ingredients*** in a bowl.
Cover the stack of wonton wrappers with a damp towel and get a small bowl of water. Working with a couple of wrappers at a time, place about 1 tablespoon of meat mixture in the center of each wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up (it'll look like a half moon). Press on the edges lightly to seal them. Continue filling and shaping dumplings until all of the meat mixture and wrappers are used up.
Place a large skillet with a lid over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minute on each side. Add the stock to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most of the liquid has been absorbed, 3 to 4 minutes (if all of the liquid absorbs but the pot stickers aren't done yet, add a few splashes more liquid and continue cooking).
Serves 4 as a snack
Serve the pot stickers on top of Sweet and Sour Slaw for a delicious dinner
Number of Servings: 4
Recipe submitted by SparkPeople user NVR2HEALTHY.
Cover the stack of wonton wrappers with a damp towel and get a small bowl of water. Working with a couple of wrappers at a time, place about 1 tablespoon of meat mixture in the center of each wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up (it'll look like a half moon). Press on the edges lightly to seal them. Continue filling and shaping dumplings until all of the meat mixture and wrappers are used up.
Place a large skillet with a lid over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minute on each side. Add the stock to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most of the liquid has been absorbed, 3 to 4 minutes (if all of the liquid absorbs but the pot stickers aren't done yet, add a few splashes more liquid and continue cooking).
Serves 4 as a snack
Serve the pot stickers on top of Sweet and Sour Slaw for a delicious dinner
Number of Servings: 4
Recipe submitted by SparkPeople user NVR2HEALTHY.
Nutritional Info Amount Per Serving
- Calories: 266.7
- Total Fat: 12.8 g
- Cholesterol: 47.6 mg
- Sodium: 378.2 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 0.2 g
- Protein: 13.5 g
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