Gingered Pot Stickers
3 cups finely shredded cabbage
1 egg white, lightly beaten
1 tablespoon light soy sauce
1/4 teaspoon crushed red pepper
1 tablespoon fresh minced ginger
4 green onions with tops, finely chopped
4 ounces ground chicken breast, cooked, drained
24 wonton wrappers, room temperature
1/2 cup water
1 tablespoon oyster sauce
1/2 teaspoon honey
1/8 teaspoon crushed red pepper
2 teaspoons grated lemon peel
1 tablespoon peanut oil
Steam cabbage 5 minutes then cool to room temperature. Squeeze out
any excess moisture; set aside. Combine egg white, soy sauce, 1/4
teaspoon red pepper, ginger, and green onions in large bowl; blend
well. Stir in cabbage and chicken.
Place 1 tablespoon filling in center of 1 wonton
wrapper. Gather edges up and around filling, like a sack, and press
edges together to seal. Repeat with remaining wrappers and filling.
Place pot stickers on large baking sheet dusted
with cornstarch and refrigerate 1 hour or until cold.
Meanwhile, combine remaining ingredients, except oil, in a small
bowl to create sauce and set aside. Heat oil in large nonstick
skillet over high heat. Add pot stickers and cook until bottoms are
golden brown. Pour sauce over top. Cover and cook 3 minutes; uncover
and cook until sauce is absorbed. Serve warm.
Serves 8 (3 each)