Chicken Pot Stickers With Soy Dipping Sauce
From icecreamuffin 14 years ago
- 35 minutes to make
- Serves 4
These savory potstickers are easy and delicious! I had some leftover cabbage from St. Patty's Day, so I thought potstickers would be a good way to use it up :) These make great appetizers, or add rice & veggies and make it a meal.
Ingredients
- 1 (16 oz) package wonton wrappers shopping list
- 2 cups thinly chopped, cooked cabbage shopping list
- 2 boneless skinless chicken breasts, thawed shopping list
- 1 small white onion, thinly sliced shopping list
- 1 medium carrot, shredded shopping list
- 1 tbsp soy sauce shopping list
- 1 tbsp sesame oil shopping list
- 2 tbsp lemon juice shopping list
- canola oil, for frying shopping list
- dry white wine or sherry shopping list
- garlic powder, ground black pepper, ground ginger, coriander shopping list
for the dipping sauce
- 1/8 cup soy sauce shopping list
- 2 tbsp honey shopping list
- 2 tbsp sesame oil shopping list
- 1 tbsp lemon juice shopping list
- 1 tsp ground ginger shopping list
- 1/4 tsp ground black pepper shopping list
How to make it
- Rub chicken breasts with garlic powder, pepper, ginger & coriander. In a dutch oven, brown chicken in canola oil on medium high; about 3 minutes on each side. Turn heat to medium & add a splash of wine, the sesame oil, lemon juice, and soy sauce. Cover and simmer for 10-15 minutes or until chicken is no longer pink in the middle. Remove to a bowl and let rest for at least 5 minutes. Shred with two forks or your hands, and set aside.
- Saute the onion and cabbage in the leftover juices of the chicken until tender. Season with garlic and pepper.
- Make an assembly line of your ingredients. Set out the wonton wrappers on a cutting board and fill each one with small amounts of cabbage & onion, chicken, and carrot. Dab the edges of each wrapper with water and fold two opposite corners until they meet. Then pinch together the edges until the filling is completely covered.
- Heat canola oil in a wok or large frying pan, on medium high. Fry the potstickers for about 2 minutes, then remove to a paper towel. Serve hot!
for the dipping sauce
- Whisk all the ingredients together in a bowl. Serve alongside the potstickers.
The Rating
Reviewed by 1 people-
These are very good! I'm just curious were these really supposed to be steamed, or steamed then fried up in a little canola oil? My picture looks nothing like yours. Doesn't matter we liked them a lot! I did a baked version too, but liked the fri...more
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "