Chicken and shrimp pot stickers

Yield: 30 Servings

Measure Ingredient
1 teaspoon Vegetable Oil; * See Note
2 cups Cabbage; Green, Finely Choppe
½ cup Water
½ pounds Ground Turkey; Or Chicken
¼ pounds Shrimp; Minced
⅓ cup Green Onions; Minced
1 tablespoon Ginger Root; Minced, Peeled
½ teaspoon Salt
½ teaspoon Dark Sesame Oil
1 Egg White
1 Clove Garlic; Crushed
30 Won-Ton Wrappers
2 teaspoons Cornstarch
2 teaspoons Vegetable Oil; Divided, **Note
1 cup Water; Divided

*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 ½ 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 ½ 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!!

Entered into MasterCook and tested for you by Reggie Dwork <reggie@...>

Recipe By : Cooking Light, Mar 1996, pg 168 Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 15:39:42 -0700 From: Reggie Dwork <reggie@...> NOTES : Cal 46 Fat 1.3g Carbs 5.2g Fiber 0g Protein 3.1g Sodium 97mg CFF 26⅘%

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