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
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To make the filling, mix the filling ingredients together, thoroughly incorporating each ingredient into the mixture.
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Brush each of the wonton skins with water.
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Place 1 tbsp of the stuffing mixture at the center of the wonton skin and create 5 pleats on one side of the wrapper.
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Fold the wrapper over, sealing the mixture inside.
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Repeat steps 3 and 4 until you are out of filling.
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Grease a large pan and cook pot stickers in batches over medium heat until they turn light brown. Do not overcrowd the pan.
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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.
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Repeat steps 6 and 7 for the remaining pot stickers.
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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.
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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.