uTry.it Chicken Pot Stickers Makes: 44 Ingredients for Pot Stickers: 1 tablespoon plus 2 teaspoons of vegetable oil, divided 1 cup cabbage, shredded 3/4 pound ground chicken 2 teaspoons fresh ginger, grated 1/4 teaspoon ground white pepper 1 teaspoon toasted sesame oil 1 teaspoon Shao Hsing rice wine 1 tablespoon soy sauce 1 teaspoon sugar 2 teaspoons chicken bouillon powder/granules 1 (12 oz) package of Pot Sticker Wraps To Make the Pot Stickers: In a sauté pan, heat 2 teaspoons of vegetable oil over medium high heat. Sauté cabbage until soften, about 5 to 6 minutes. Add salt and pepper to taste. Remove from heat and let cool completely. In a medium mixing bowl, add chicken, ginger, pepper, sesame oil, rice wine, soy sauce, sugar and chicken bouillon powder and stir until seasonings are well distributed. Stir in cooled cabbage and set aside. When ready to wrap the pot stickers, have a small bowl of water for sealing the wrappers and a lightly floured baking sheet close by so the wrapped pot stickers have a place to land. Pick up a piece of wrap, dip your finger into the water and wet the edges of the wrap. Then, spoon 1 tablespoonful of filling onto the center of the pot sticker wrap. Fold the wrap in half and gently press the left hand corner of the wrap to seal. With your right thumb, gently push 1/4-inch of the wrap and fold over to the left to make the ruffles. Place filled pot stickers on prepared sheet pan and wrap the rest of the pot stickers.
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uTry.it **At this point, you can freeze the pot stickers for later enjoyment. Simply place the sheet pan in the freezer for 1 to 2 hours, or until pot stickers are frozen/harden. Then, transfer to a zip lock bag and keep in the freezer.** Or, in a large skillet, heat 1 tablespoon of oil on medium high heat. Place filled pot stickers on skillet, flat side down. Fry for 2 to 3 minutes or until the bottoms are golden brown. Pour water into the pan until half way up the sides of the pot stickers and cover with a lid. Let the pot stickers steam for 2 to 3 minutes. Remove lid and cook uncover for another 3 minutes, or until all water has evaporated and the skin of the pot stickers turn crispy on one side. Ingredients for the Dipping Sauce: 1 teaspoon Asian Chili Sauce (I used Sambal Oelek) 3 tablespoons light soy sauce 1 teaspoon toasted sesame oil 1 teaspoon sugar 1 teaspoon rice wine vinegar 1 tablespoon water To make the dipping sauce: Add all ingredients in a small bowl, stir until sugar dissolved and well combined. Note: Since I serve these Pot Stickers to young kids, I didn’t add the chili sauce into the dipping sauce but serve it on the side. You can do the same if you’re serving these to kids or elderly. **To cook the frozen pot stickers, DO NOT defrost! Simply cook them with the same method but add 2 minutes in the cook time during the steaming step.
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