Ben's Pot Sticker Recipe
- 2 cups (approx. 1 pound) ground chicken breast, cooked
- 1 small red bell pepper, finely chopped
- 1 cup green cabbage, chopped
- 3 pieces green onion, sliced
- 2 teaspoons ginger root, finely chopped
- 1/4 teaspoon white pepper
- 1 egg white
- 32 wonton wrappers
- 2 teaspoons sesame oil
- 1/2 cup chicken broth
- 2 teaspoons reduced-sodium soy sauce
Combine first 7 ingredients and mix well. Brush the edges of a wonton
wrapper with water. Place 2-tablespoons chicken mixture in the center
and fold in half over chicken mixture. Press together to seal, gently
pinching to form small pleats. Repeat with remaining ingredients.
Heat sesame oil in a large nonstick skillet over medium heat. Add
pot stickers and cook about 3 minutes per side, until lightly browned.
Add broth and soy sauce, cover and steam for 5 minutes. Uncover and
cook an additional minute or until liquid has evaporated.
Makes 8 Servings
Vegetable Potstickers Recipe
- 6 dried black shiitake mushrooms
- 3 cups green cabbage
- 1 cup purple cabbage
- 1 large carrot, shredded
- 4 medium green onions, chopped
- 1 teaspoon grated gingerroot
- 2 cloves garlic, finely chopped
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 30 wonton wrappers
Horseradish Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons prepared horseradish
- 2 teaspoons grated gingerroot
- 1 teaspoon sugar
- 1 1/2 teaspoons rice vinegar
Mix all dipping sauce ingredients together, cover and put in the refrigerator.
Soak mushrooms in hot water about 20 minutes or until soft. Drain,
rinse and squeeze out excess water. Remove and discard stems, and
dice caps. Spray nonstick skillet or wok with nonstick cooking spray
and heat over medium-high heat. Add mushrooms, green and purple cabbage,
carrots, green onions, gingerroot and garlic and stir-fry about 4
minutes or until crisp-tender. Stir in sesame oil and soy sauce and
cool. Brush edges of 1 wonton wrapper with water (keep remaining wonton
wrappers covered to keep moist). Place 1-tablespoon vegetable mixture
on center of skin, fold bottom corner of wrapper of wonton over filling
to form a triangle. Pinch folded edges together. Keep filled wontons
covered to keep moist. Repeat with remaining wontons and vegetable
filling. Place potstickers on heatproof plate and place plate on a
rack in steamer. Cover and steam over boiling water for 15 minutes.
Makes 10 Servings Serving Size: 3 potstickers.
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
Hey I am a chef and I try Finger Food Recipes, you people prove it that your guidelines can make a delicious dish. Great work done..
By- Devid Herley
Hey this recipe is a perfect solution for my party, thanks for suggesting such an easy and tasty recipe.
By- Martina John
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