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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Best served immediately with a Thai beer. From Party Appetizers by Weldon Owen. Ingredients:
2 cups shredded cabbage |
1/4 cup frozen spinach, thawed, drained |
1 lb ground chicken |
1/4 teaspoon ground ginger |
2 tablespoons finely chopped green onions |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
4 tablespoons soy sauce |
1 tablespoon dry sherry |
1 teaspoon sesame oil |
1 1/2 teaspoons cornstarch |
6 tablespoons vinegar |
chili oil |
24 wonton skins |
Directions:
1. For filling, combine cabbage, spinach, chicken, ginger, onion, sugar, pepper, 1 Tbsp soy sauce, sherry, sesame oil, cornstarch and 1 tsp salt.
2. For sauce, mix vinegar and remaining soy sauce with chili oil to taste. Set aside.
3. Put 1 Tbsp of filling on each wonton. Dampen edges and pinch together around filling.
4. Heat a small nonstick frypan at medium high. Add 2 tsp vegetable oil and put 8 to 10 pot stickers in pan. Fry until brown on bottom (about a minute).
5. Add water to come halfway up the sides of the pot stickers and bring to a boil.
6. Reduce heat to low, cover and cook 8 minutes.
7. Uncover and cook over high heat until liquid is absorbed.
8. Serve with sauce.
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