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Chicken And Lemon Pot Stickers With

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Ingredients

Adjust Servings:
1/2 cup dry sherry
1/2 cup water
1/2 ounce dried shiitake mushroom
3/4 cup finely chopped bok choy (about 1/2 pound)
1/3 cup chopped green onion
1/4 cup finely chopped water chestnut
1 tablespoon low sodium soy sauce
1 teaspoon salt
2 teaspoons minced peeled fresh ginger
2 teaspoons grated lemon rind
1 teaspoon dark sesame oil
1 dash hot sauce
1/2 lb ground chicken or 1/2 lb turkey
24 wonton wrappers

Nutritional information

261.1
Calories
78 g
Calories From Fat
8.7 g
Total Fat
1.3 g
Saturated Fat
22 mg
Cholesterol
859 mg
Sodium
22.2 g
Carbs
1.1 g
Dietary Fiber
1.7 g
Sugars
9.5 g
Protein
160g
Serving Size

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Chicken And Lemon Pot Stickers With

Features:
    Cuisine:

    I served these for our Chinese New Year dinner. They are a little labor intensive but totally worth it. Everybody loved them! The only changes I make are that use rice wine in place of sherry and just spray a non-stick pan instead of using oil. I got more than 24 from this recipe.

    • 70 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Chicken and Lemon Pot Stickers With Soy-Scallion Dipping Sauce, Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking They’re just as good at room temperature as they are when warm Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp , I served these for our Chinese New Year dinner They are a little labor intensive but totally worth it Everybody loved them! The only changes I make are that use rice wine in place of sherry and just spray a non-stick pan instead of using oil I got more than 24 from this recipe , I served these for our Chinese New Year dinner They are a little labor intensive but totally worth it Everybody loved them! The only changes I make are that use rice wine in place of sherry and just spray a non-stick pan instead of using oil I got more than 24 from this recipe


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    Steps

    1
    Done

    To Prepare Pot Stickers, Bring Sherry and 1/2 Cup Water to a Boil in a Small Saucepan. Remove from Heat; Add Mushrooms. Cover and Let Stand 30 Minutes or Until Mushrooms Are Tender. Drain and Discard Liquid. Finely Chop Mushrooms. Combine Mushrooms, Bok Choy, and the Next 9 Ingredients (bok Choy Through Chicken), Stirring Well.

    2
    Done

    Working With 1 Wonton Wrapper at a Time (cover Remaining Wrappers With a Damp Towel to Prevent Drying), Spoon About 1 1/2 Teaspoons Chicken Mixture Into Center of Each Wrapper. Moisten Edges of Dough With Water; 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.

    3
    Done

    Heat 2 Tablespoons Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Half of Pot Stickers; Cook 2 Minutes or Until Bottoms Are Golden Brown. Carefully Add 1/2 Cup Water to Pan; Cover and Cook 4 Minutes. Uncover and Cook 3 Minutes or Until Liquid Evaporates. Repeat Procedure With Remaining 2 Tablespoons Oil, Pot Stickers, and 1/2 Cup Water.

    4
    Done

    to Prepare Sauce, Combine Mirin and the Remaining Ingredients. Serve With the Pot Stickers.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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