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