Round 2 Recipe - Chicken Pot Stickers
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 763
- Total Fat
- 49
- Saturated Fat
- 13
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 60
- Cholesterol
- 227
- Sodium
- 923
- Total: 21 min
- Prep: 15 min
- Cook: 6 min
Ingredients
Reserved chicken, from Chicken Teriyaki recipe
3 scallions, reserved from Chicken Teriyaki recipe, 1 uncooked, 2 grilled
12 round wonton wrappers
1 tablespoon canola oil
2 tablespoons water
1/4 cup reduced sodium soy sauce
1 tablespoon cider vinegar
1 teaspoon sugar
Directions
- Chop the chicken into small pieces. Slice the 2 grilled scallions and combine them with the chopped chicken. Slice the uncooked scallion and set aside for garnish.
- Put the wrappers onto a clean work surface and put 1 teaspoon of the chicken into the center. Dip a finger into some water and moisten the edges of the wonton. Fold the wrapper over and pinch the edges together, making 3 or 4 pleats. Repeat with remaining ingredients.
- Heat a large nonstick skillet with canola oil over medium heat. When the oil is hot, add the wontons in 1 layer. Let cook until the bottoms are browned, about 2 to 3 minutes, then add 2 tablespoons water. Quickly cover and cook until the wrappers are tender, about 3 minutes.
- Whisk together the soy sauce, vinegar, sugar, and 2 tablespoons water in a small bowl. Stir until the sugar has dissolved and set aside.
- Arrange the pot stickers on a serving platter, garnish with the reserved sliced scallions and serve with the dipping sauce.