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Wednesday
Nov242010

Chicken Pot Stickers


We tend to cook our fair share of Asian food in our house, though I've never tried my hand at pot stickers.  Way back in May, I bookmarked this recipe on Back to the Cutting Board, which actually came from the Weight Watchers Complete Cookbook, which I have.  Tonight, we finally made them for dinner.  After trying these little dumplings, I don't know what made me wait this long!  These were absolutely delicious!!!  I will say that it took a little bit of tedious work, and made a mess of my pan, but it is totally worth it!  These rival the pot stickers that Joel likes so much at the Thai restaurant around the corner from us, as well as the ones they make fresh at our grocery store!  I'd make these again and again!

1/2 pound Ground Chicken Breast
1/2 cup Napa Cabbage, finely shredded
1 Scallion, minced
2 teaspoons Soy Sauce
1 teaspoon Cornstarch, dissolved in 2 teaspoons Water
1/4 teaspoon Mustard Powder
1/8 teaspoon Black Pepper
20 (3-inch square) Won Ton Wrappers (I used 6 inch egg roll wrappers, since I had them)
4 teaspoons Peanut Oil (I used walnut oil)
1 cup Chicken Broth (I used vegetable broth)
1 teaspoon Flour
1 teaspoon Sesame Seeds, optional

In a medium bowl, combine the chicken, cabbage, scallions, soy sauce, dissolved cornstarch, mustard, and pepper.  Working with one won ton at a time, spoon 2 teaspoons of chicken mixture into the center of the wrapper.  Using your fingertips, moisten the edges of the won ton wrapper and fold it diagonally to form a triangle.  Seal the edges carefully, pressing out any air.  Repeat with remaining won tons and filling.  Since won ton wrappers tend to dry out quickly, keep them covered in plastic while you are working.  In a large nonstick skillet, heat the oil until it is almost smoking.  Place the dumplings in a circle in the skillet.  Reduce the heat slightly and cook for 5-7 minutes, or until the bottoms are golden.  Meanwhile, in a small saucepan, bring the broth to a boil.  Remove from heat and sprinkle in the flour, whisking until dissolved.  Pour the broth over the dumplings and cook, partially covered, until the liquid evaporates.  Uncover and cook until the bottoms are crisp.  Carefully loosen the dumplings with a spatula.  Sprinkle with sesame seeds and serve with dipping sauce on the side.

Dipping Sauce:
2 tablespoons Chili Sauce
1 tablespoon Fresh Cilantro, finely chopped
1 tablespoon Teriyaki Sauce
1 teaspoon Rice Wine Vinegar
1 teaspoon Fresh Ginger, peeled and minced
Pinch of Cayenne (I omitted)

Place all ingredients in a small bowl and whisk until combined.  

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