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“Best served immediately with a Thai beer. From Party Appetizers by Weldon Owen.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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