Chicken Pot Stickers

6:34 PM


It's really hot. Like really, really hot. Or as my Dad would say, "It's like the sun!" The heat is making me lazy and I have no energy to tell you any stories, or fun anecdotes. Instead, today you are simply getting a really yummy recipe, and that's it. These pot stickers are delicious, and surprisingly healthy. Under 300 calories for 5 of them. 

CHICKEN POT STICKERS RECIPE
(Weight Watchers)

2 Tbs chili sauce
1 Tbs finely chopped cilantro
1 Tbs teriyaki sauce
1 tsp rice wine vinegar
1 tsp minced peeled fresh ginger
pinch cayenne
1/2 lb ground skinless chicken breast
1/2 c finely shredded napa cabbage
1 scallion, minced
2 tsp soy sauce
1 tsp cornstarch, dissolved in 2 tsp water
1/4 tsp mustard powder
1/8 tsp freshly ground pepper
20 3 inch square wonton wrappers
4 tsp peanut oil
1 c chicken broth
1 tsp flour
1 Tbs sesame seeds, toasted

To prepare the sauce, in a small bowl combine chili sauce, cilantro, teriyaki sauce, vinegar, ginger, and cayenne.

To prepare the filing, in a medium bowl combine the chicken, cabbage, scallion, soy sauce, dissolved cornstarch, mustard, and pepper.

Cover the wontons with plastic wrap and have a small bowl of water near your workspace. Working with 1 wonton at a time spoon 2 tsp of filling into the center. Then moisten the edges with water and fold diagonally to form a triangle. Seal the edges, pressing out any air. Repeat with remaining wontons and filling.

In a large nonstick skillet, heat the oil until it's almost smoking. Place the dumplings in a circle in the skillet, reduce the heat slightly and cook until the bottoms are golden, 5-7 minutes.

Meanwhile, in a small saucepan, bring the broth to a boil. Remove from the heat. Sprinkle in the flour and stir 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. Serve, sprinkled with the sesame seeds, with sauce on the side.

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