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Dumpling: Chicken or Spinach Pot Stickers

Source of Recipe

Mimi's archive


List of Ingredients

2 teaspoons oil
2 cups fine chopped green cabbage
1/2 cup water
1/2 pound ground chicken or turkey
1/3 cup minced green onion
1 tablespoon minced peeled gingerroot
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 wonton wrappers
2 teaspoons cornstarch
4 teaspoons oil, divided
1 cup water, divided


Recipe

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken and next 6 ingredients (chicken through 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 tablespoon 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 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water. Yield: 30 appetizers


Ingredients for SPINACH VARIATION:
1 cup boiling water
1 (7/8-ounce) package dried shiitake mushrooms
1/2 cup cooked long-grain rice
1/3 cup finely chopped canned water chestnuts
1/3 cup minced green onions
1 tablespoon cornstarch
1 tablespoon minced peeled gingerroot
1 teaspoon dark sesame oil
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 egg white
1 garlic clove, minced
30 won ton wrappers

Instructions for POT STICKERS, SPINACH VARIATION: Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain; discard stems, and mince caps. Combine mushroom caps, rice, and next 8 ingredients, and stir well. Fill won ton wrappers with spinach mixture, preparing wrappers and cooking per previous directions. Yield: 30 appetizers