CHICKEN VEGETABLES POTSTICKERS

Chicken Vegetables Potstickers image

Provided by foodart

Time 2h

Yield 100 serving(s)

Number Of Ingredients 15

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4 lbs chicken thighs, minced
4 lbs shredded cabbage
1/2 lb shredded carrot
1 cup green onion, minced
1 ounce dried black fungus, soaks and shredded
2 ounces sweet Chinese radishes
1 ounce salted turnip
1/2 cup oyster sauce
2 tablespoons salt
1 tablespoon sugar
1 tablespoon white pepper
3 beaten egg whites
1 cup cornstarch
100 gyoza wrapper
3 beaten egg yolks

Steps:

Set aside the wrapper and beaten eggs.
In a large stainless bowl blend in the rest of the ingredients together and with a teaspoon of the mixture drop into boiling water and when filling float taste the filling. Adjust and reseason if needed.
With a brush dip into the beaten egg yolks and brush onto the wrapper; place some of the chicken mixture and seal the wrapper.
Place some of the finish potstickers into some boiling water and when it float remove it to a colander and place ice some cold water. Drain the potstickers.
Heat a nonstick skillet lightly coated with oil adds some of the potstickers and pan fry to a golden brown.

Nutrition Facts : Calories 52.6, Fat 2.9, SaturatedFat 0.8, Cholesterol 20.3, Sodium 200.7, Carbohydrate 2.9, Fiber 0.6, Sugar 0.9, Protein 3.6