Chicken and Shrimp Pot Stickers

Categories: Appetizers | Chinese

Serves: 30 Servings

Ingredients:

1 ts Vegetable Oil; * See Note
2 c Cabbage; Green, Finely
-Choppe
1/2 c Water
1/2 lb Ground Turkey; Or Chicken
1/4 lb Shrimp; Minced
1/3 c Green Onions; Minced
1 tb Ginger Root; Minced, Peeled
1/2 ts Salt
1/2 ts Dark Sesame Oil
1 Egg White
1 Clove Garlic; Crushed
30 Won-Ton Wrappers
2 ts Cornstarch
2 ts Vegetable Oil; Divided,
-**Note
1 c Water; Divided

Instructions:
*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 1/2 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 1/2 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

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

NOTES : Cal 46 Fat 1.3g Carbs 5.2g Fiber 0g Protein 3.1g Sodium 97mg CFF
26.8%

Previous: Chicken and Shrimp in Red Wine Sauce | Next: Chicken and Shrimp Saute