Thought I'd try a new Asian recipe today. I found this recipe in the magazine "Eat Well, Lose Weight" from Better Homes and Gardens. They were awesome! These were not too difficult to make, but they must be frozen for at least 3 hours before cooking. You can also freeze these for up to 2 months. I think they would be a great hors de' ouvre for a party. I doubled this recipe and made 40 pot stickers for 8 people. If you double this recipe, you will still only need 1 egg white with 1 T. water to seal.
serves 4 ( 5 pot stickers with 3 T. sauce = 6 points +)
- 8 oz. uncooked ground chicken breast
- ¼ c. canned water chestnuts, chopped
- 2 T. finely chopped green onion
- 2 T. fresh cilantro
- 1 T. reduced-sodium soy sauce
- 1 tsp. crushed ginger
- 1 garlic clove, crushed
- ¼ tsp. crushed red pepper flakes
- 1 egg white
- 1 T. water
- 20 wonton wrappers
- 1 T. canola oil, divided
- ½ c. water
Ginger Dipping Sauce:
- ¼ c. reduced-sodium soy sauce
- ¼ c. rice vinegar
- 3 T. chopped green onions
- 2 tsp. crushed ginger
- ½ tsp. sugar
- ¼ tsp. dark sesame oil
lightly flour a baking sheet and set aside.
For filling, in a large bowl, combine first 8 ingredients ( through crushed red pepper).
In a small bowl, beat egg white with 1 T. water.
Spoon about 1 T. filling into the center of each wonton. Using your fingers, coat the edges with egg white mixture. Fold over and press to seal.
Arrange pot stickers on prepared baking sheet. Cover loosely with foil. Freeze for 3 hours.
If you are not making these right away, but saving for later use, remove from baking sheet after 3 hours and store in a large ziplock bag for up to 2 months.
In a large nonstick skillet coated with spray, heat ½ T. oil. Add 10 pot stickers. Cook 3-4 minutes per side or until browned. Remove from pan and repeat with remaining oil and pot stickers. Return all pot stickers to pan, add ½ c. water. Cover, reduce heat and cook 3-5 minutes or until tender and filling is cooked through.
For sauce, combine all ingredients in a small bowl. Serve with pot stickers.