Chicken and Shrimp Pot Stickers

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Try this Chicken and Shrimp Pot Stickers recipe, or contribute your own.


2 ts Vegetable Oil; Divided
1/2 lb Ground Turkey; Or Chicken
1 c Water; Divided
1 ts Vegetable Oil; See Note *
1/2 ts Salt
1/4 lb Shrimp; Minced
2 ts Cornstarch
1 tb Ginger Root; Minced, Peeled
1 Egg white
1/3 c Green Onions; Minced
30 Won-Ton Wrappers
2 c Cabbage; Green; Finely chopped
1/2 ts Dark Sesame Oil
1/2 c Water
1 Garlic; crushed

Original recipe makes 30



*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. 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 These were really excellent!! Entered into MasterCook and tested for you by Reggie Dwork Recipe By : Cooking Light, Mar 1996, pg 168 Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 15:39:42 -0700 From: Reggie Dwork NOTES : Cal 46 Fat 1.3g Carbs 5.2g Fiber 0g Protein 3.1g Sodium 97mg CFF 26.8%

Verified by stevemur
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