Chicken Potstickers
Servings
2Serving size
5 potstickersThis recipe does not make very good leftovers. Serve with Thai Peanut Sauce.
Ingredients
| 1 Tbsp. Ginger root, raw (peeled and finely minced) |
| 1 clove Garlic, raw (minced) |
| 8 ounces Boneless, skinless chicken thighs (small dice) |
| 1 tsp. Five Spice Powder |
| 2 tsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/8 tsp. Cayenne pepper |
| 2 cup, shredded Cabbage, raw |
| 10 wrapper, eggroll (7 inch square) Wonton wrappers (includes egg roll wrappers) |
| 2 quart Water (warm water) |
| 2 tsp. Sesame oil |
Instructions
Use the pulse button and process gently until the mixture is the consistency of ground beef.
Remove to a bowl and add the cabbage.
Using a rubber spatula, blend well.
Roll the mixture into 10 balls. Place the balls on a plate lined with wax paper and place in the freezer for 20 minutes.
Place the warm water in a large bowl.
One at a time dip a rice paper wrapper in the warm water until it softens. (This will not work well using cold water!)
Place the softened wrapper on a plate and add one of the balls of the chicken and cabbage mixture.
Fold the bottom up about 1/3 of the way to cover the ball. Flatten the ball slightly into a cylinder and then fold the sides inward to form an envelope. This is much like rolling a burrito.
Roll the ball up into a cylinder and pat to seal. Dip your hands in the water as needed to keep them damp and keep them from sticking to the rice paper.
Repeat for all ten balls.
Place a large griddle on the range (or if using an electric griddle) over medium high heat.
Add 1/2 teaspoon of the sesame oil and then the potstickers.
Cook on each side for about 5 minutes. Turn them on all four sides and add 1/2 teaspoon of the sesame oil each time you turn.
Serve after cooking for about 20 to 25 minutes.
Serve this recipe with one of these vegetable side dishes.
Cucumber and Chive Salad
Mix all ingredients together and chill before serving.
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Quickie Japanese Cucumber Salad
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Combine the rice vinegar, lime zest, Tabasco Z-sweet, red onion, cucumber slices, and cilantro leaves in a glass or stainless steel bowl. You can add the peanuts now and let them marinate. They will be slightly chewy, but I prefer to sprinkle them over the top of the salad right…
Thai Peanut Sauce
Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
These potstickers might seem complicated, but when you get started it is really simple. Blend some ingredients and spices in the food processor, roll into balls, roll into the rice papers and cook. The result is so satisfying and amazingly tasty.
If you don’t want to make your own peanut sauce, there are good ones on the market. Check the sodium content and choose the one that’s lowest in sodium.