CHINESE POT STICKERS (CHICKEN, PORK OR VEGETARIAN)

Chinese Pot Stickers (Chicken, Pork or Vegetarian) image

Chinese dumplings. Easy, exotic appetizers. A little time consuming, but worth it. High Protein. Replace meat with 1/2 cup cooked rice mixed with 1/3 cup finely chopped water chestnuts for the vegetarian version.

Provided by littleturtle

Categories Lunch/Snacks

Time 1h1m

Yield 30 pot stickers, 10 serving(s)

Number Of Ingredients 19

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Ingredients

1/2 cup boiling water
1/4 ounce dried porcini mushrooms or 1 ounce fresh mushrooms
1 tablespoon vegetable oil
1/3 cup green onion, minced
1 tablespoon gingerroot, peeled & minced
2 cups green cabbage, finely chopped or 1 cup frozen chopped spinach, thawed, drained & squeezed dry
1/2 cup water
1/2 lb pork sausage or 1/2 lb ground chicken
2 teaspoons soy sauce
1 teaspoon white pepper
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 wonton wrappers
2 teaspoons cornstarch
2 teaspoons vegetable oil
1/2 cup chicken broth
2 teaspoons vegetable oil
1/2 cup chicken broth

Steps:

In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
Drain, discard stems, and mince caps.
In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
Add cabbage and cook until cabbage is lightly browned (9 minutes), stirring frequently; while cabbage is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
Spoon cabbage mixture into a medium sized bowl and let it cool.
Add chicken and next 5 ingredients to the bowl and mix well.
Working with one wonton wrapper at a time (keep the rest covered so they don't dry out), spoon a tablespoon full of the mixture into the middle of the wrapper; moisten the edges with water.
Bring two points (diagonal corners) in to the center, and pinch together.
Bring the other two corners in and pinch together; and pinch the 4 edges together to seal.
Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
In a large non-stick skillet, heat vegetable oil over medium heat until hot.
Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
Set finished pot stickers aside, and keep warm.
Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
Serve with soy sauce or other sauce for dipping.