This is a fun and tasty recipe to make. I used leftover roasted chicken breast tonight but you can also use ground pork or ground chicken. I have always been intimidated by cooking Asian food but I have finally gotten this recipe down. It's fun to make and the kids have a lot of fun helping. My dipping sauce of choice is a sweet chili sauce but it's too spicy for the kids so I make a soy dipping sauce too. I usually serve with an Asian Noodle Salad and fresh steamed broccoli. It's a delicious and healthy meal that my kids really enjoy - especially my daughter.Dipping Sauce:
- 1 cup of soy sauce
- 2 tbsp of seasoned rice vinegar
- 2 tsp sesame oil
- 2 tsp sugar
- 1 clove of garlic, minced
- 2 tbsp water
- 3 cups of boiling water
- 2 cups napa cabbage, sliced finely
- 2 cups roasted chicken breast, diced
- 2 green onions, diced
- 1 clove of garlic, minced
- 1 tsp corn starch
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Sea salt and fresh cracked pepper to taste
- Pot sticker wraps
- 1 tbsp olive oil (for cooking)
Boil the water and pour over the sliced cabbage to soften. Drain excess water from the cabbage and put into mixer. Add chicken, green onions, garlic, corn starch, soy sauce, sesame oil, sea salt and pepper. Pulse mixer until thoroughly combined (it's not pretty but it tastes good). Taste and re-season if needed.
Spread out the pot sticker wraps and scoop a small teaspoon full of filling onto the center of each wrap. Wet the top of each pot sticker wrap with a baster brush dipped in water.
Fold the pot sticker to make a moon shape and pinch shut with 3 to 4 pleats along the side. Really make sure they are sealed, so the filling doesn't fall out.
Heat 1 tablespoon of olive oil in a pan . Once hot, add 12 pot stickers and cook until the bottoms are golden brown. Add 1/2 cup of water and cover with a lid. Steam for 4 minutes. Repeat with the remainder of pot stickers. Remove from heat and serve with a dipping sauce (or two).
Click here for a printable version of this recipe
No comments:
Post a Comment