Chicken Pot Stickers with Minted Soy Sauce Recipe

Ingredients

• 1 lb ground chicken breast
• 1 bag shredded broccoli, cabbage, carrots, and cauliflower (if you can’t find this just use shredded cabbage)
• 1 red onion finely chopped
• 2 minced garlic cloves
• ¼ teaspoon ground ginger or 2 slices minced fresh ginger
• canola oil
• 1 package wonton wrappers
• sesame oil
• salt and pepper

Minted Soy Sauce

Reduced sodium soy sauce

8 fresh mint leaves slices

Place a tablespoon of canola oil in a large sauté pan and heat over medium. Add ground chicken breast and crumble, season with salt and pepper and ginger. Meanwhile, finely chop the shredded cabbage, broccoli, carrots, and cauliflower. When the chicken is close to being cooked add the onion, garlic, and cabbage mix and cook until the veggies are soft.

Take 6 wonton wrappers out of the package and place on a clean surface. Take a pastry brush and brush the edges lightly with water so they are just barely wet. Spoon about a tablespoon of the chicken/veggie filling onto each wrapper and fold in half to form a triangle, pressing the wet sides together. To seal take your fingers and fold a small part of the wrapper over itself to form pleats.

I know my terminology is all off and my technique could use some work, but I found that these are really simple to make and there’s no must do way to make them! Once they are filled and sealed heat a skillet over medium with a tablespoon of sesame oil and place in the pot stickers, cook for about 2 minutes. Flip and cook an additional minute, then add about a teaspoon of water to the pan (stand back!), cover and cook for another minute. The made two nights worth, tons and more than we should have eaten, but they were sooo good.

Minted Soy Sauce

Chiffonade the mint and add it to ¼ cup reduced sodium soy sauce.  Use it to dip your pot stickers. Yum!

Source:babble