Side Pannel
Chicken and Shrimp Pot Stickers
Chicken and Shrimp Pot Stickers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Chinese
Ingredients List
- 1 ts Vegetable Oil; * See Note
- 2 c Cabbage; Green, Finely
- -Choppe
- 1/2 c Water
- 1/2 lb Ground Turkey; Or Chicken
- 1/4 lb Shrimp; Minced
- 1/3 c Green Onions; Minced
- 1 tb Ginger Root; Minced, Peeled
- 1/2 ts Salt
- 1/2 ts Dark Sesame Oil
- 1 Egg White
- 1 Clove Garlic; Crushed
- 30 Won-Ton Wrappers
- 2 ts Cornstarch
- 2 ts Vegetable Oil; Divided,
- -**Note
- 1 c Water; Divided
Directions
*NOTE: Original recipe called for 2 t vegetable oil...this much is not
needed. **NOTE: Original recipe called for 4 t vegetable oil...again, this
much is not needed.
Heat 1 t vegetable oil in a large nonstick skillet over medium-high heat.
Add cabbage; cook 9 min or until lightly browned, stirring frequently.
While cabbage cooks, add 1/2 C water, 1 T at a time, to keep cabbage from
sticking to pan. Spoon cabbage into a medium bowl; let cool completely.
Add chicken an next 6 ingredients (chicken thru garlic) to bowl; stir well.
Working with 1 won ton wrapper at a time (cover remaining won ton wrappers
to keep them from drying out), spoon about 1 T chicken mixture into the
center of each wrapper.
Moisten edges of wrapper with water, and bring 2 opposite corners to
center, pinching points to seal. Bring the remaining 2 corners to center,
pinching points to seal. Pinch 4 edges together to seal. Place pot stickers
on a large baking sheet sprinkled with cornstarch; cover loosely with a
towel to keep them from drying out.
Heat 1 t vegetable oil in a large nonstick skillet over medium heat. Place
half of pot stickers in bottom of skillet; cook 3 min or until bottoms are
lightly browned. Add 1/2 C water to skillet; cover and cook 3 min or until
the liquid is absorbed. Place pot stickers on a serving platter; set
aside, and keep warm.
Wipe the skillet with a paper towel. Repeat procedure with remaining
vegetable oil, remaining pot stickers, and remaining water.
Yield: 30 appetizers Serving size: 1 pot sticker
These were really excellent!!
needed. **NOTE: Original recipe called for 4 t vegetable oil...again, this
much is not needed.
Heat 1 t vegetable oil in a large nonstick skillet over medium-high heat.
Add cabbage; cook 9 min or until lightly browned, stirring frequently.
While cabbage cooks, add 1/2 C water, 1 T at a time, to keep cabbage from
sticking to pan. Spoon cabbage into a medium bowl; let cool completely.
Add chicken an next 6 ingredients (chicken thru garlic) to bowl; stir well.
Working with 1 won ton wrapper at a time (cover remaining won ton wrappers
to keep them from drying out), spoon about 1 T chicken mixture into the
center of each wrapper.
Moisten edges of wrapper with water, and bring 2 opposite corners to
center, pinching points to seal. Bring the remaining 2 corners to center,
pinching points to seal. Pinch 4 edges together to seal. Place pot stickers
on a large baking sheet sprinkled with cornstarch; cover loosely with a
towel to keep them from drying out.
Heat 1 t vegetable oil in a large nonstick skillet over medium heat. Place
half of pot stickers in bottom of skillet; cook 3 min or until bottoms are
lightly browned. Add 1/2 C water to skillet; cover and cook 3 min or until
the liquid is absorbed. Place pot stickers on a serving platter; set
aside, and keep warm.
Wipe the skillet with a paper towel. Repeat procedure with remaining
vegetable oil, remaining pot stickers, and remaining water.
Yield: 30 appetizers Serving size: 1 pot sticker
These were really excellent!!
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