Chicken and Lemon Pot Stickers With Soy-Scallion Dipping Sauce
- Ready In:
- 50mins
- Ingredients:
- 22
- Yields:
-
24 pieces
- Serves:
- 8
ingredients
-
Pot stickers
- 1⁄2 cup dry sherry
- 1⁄2 cup water
- 1⁄2 ounce dried shiitake mushroom
- 3⁄4 cup finely chopped bok choy (about 1/2 pound)
- 1⁄3 cup chopped green onion
- 1⁄4 cup finely chopped water chestnut
- 1 tablespoon low sodium soy sauce
- 1 teaspoon salt
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons grated lemon rind
- 1 teaspoon dark sesame oil
- 1 dash hot sauce
- 1⁄2 lb ground chicken or 1/2 lb turkey
- 24 wonton wrappers
- 2 tablespoons cornstarch
- 1⁄4 cup vegetable oil, divided
- 1 cup water, divided
-
Sauce
- 5 tablespoons mirin (sweet rice wine)
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup seasoned rice vinegar
- 3 tablespoons chopped green onions
- 1 teaspoon chili paste with garlic
directions
- To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
- Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; 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.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.
- To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.
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RECIPE SUBMITTED BY
nsomniak6
Lancaster, 78
<p>I have been tattooing professionally for 10 years. <br />I had my first baby in March 2005. He's the best thing that ever happened to me! <br />Update: Since this post, I had twins in May 2007. Unfortunately one was born with a Congenital defect called Diaphragmatic Hernia. She has been in the hospital since she was born and as of today it has been almost 8 months. As soon as we come home, I plan to start getting back in the kitchen, but it has been the last thing on my mind as of late. <br />2nd Update: My daughter has been home for a year now and she's been doing really well. She's still has a long way to go, but she's strong as an ox!</p>