Categories: Asian

Ingredients

• Filling:
• 1 1/2 lbs. ground chicken
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup green cabbage, shredded
• 1/3 cup chopped green onions
• 2 tsp chopped ginger
• 1 tsp sesame oil
• 1/4 tsp white pepper
• Other ingredients:
• 1 egg white
• 1 cup water
• 1 package (10 oz.) round wonton skins
• 4 cups chicken broth, divided
• 4 tsp soy sauce, divided
• Dipping Sauce:
• 1 cup chicken broth
• 1/4 cup soy sauce
• Garnish:
• Green onions or chives, finely chopped
• Nori thin strips

Directions

1. To make the filling, mix the filling ingredients together, thoroughly incorporating each ingredient into the mixture.

2. Brush each of the wonton skins with water.

3. Place 1 tbsp of the stuffing mixture at the center of the wonton skin and create 5 pleats on one side of the wrapper.

4. Fold the wrapper over, sealing the mixture inside.

5. Repeat steps 3 and 4 until you are out of filling.

6. Grease a large pan and cook pot stickers in batches over medium heat until they turn light brown. Do not overcrowd the pan.

7. Increase heat to medium-high. Pour 1 cup of the chicken broth and 1 tsp soy sauce over the cooking pot stickers. Cover the pan and let the mixture sit until all the liquid has evaporated. Transfer pot stickers in a plate and cover with foil to keep warm.

8. Repeat steps 6 and 7 for the remaining pot stickers.

9. To make the dipping sauce, use the same pan. Add 1 cup chicken broth and 1/4 cup soy sauce and bring to a boil on high heat. Scrap the pan’s bottom to release all bits of flavor. Reduce heat to medium and let simmer until the sauce has reduced by half, about 3 to 5 minutes.

10. To serve, divide pot stickers between serving plates, add some of the dipping sauce to the serving plate, top with pot stickers and garnish with green onions and nori thin strips.

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