1. Place a won ton wrapper on a piece of parchment paper. Using a pastry brush or fingertips, brush edges of wrapper with water. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Bring corners of each wrapper together to make a triangle, pressing edges to seal. Repeat with remaining won ton wrappers and filling.
2. In a large skillet heat oil over medium heat. Working in batches, cook pot stickers until golden. Add ¼ cup water, and cover; steam 2 minutes. Remove lid and continue to cook, reducing any remaining water in pan.
3. For Dipping sauce: In a small bowl combine ¼ cup soy sauce and 2 teaspoons grated fresh gingerroot.
4. Transfer pot stickers to a platter, and serve with dipping sauce (if desired).
- 3 g Fat
- 0 g Saturated Fat
- 20 mg Cholesterol
- 210 mg Sodium
- 15 g Carbohydrate
- 0 g Fiber
- 1 g Total sugars
- 0 g Added sugars
- 9 g Protein
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Nutritional Information
- 3 g Fat
- 0 g Saturated Fat
- 20 mg Cholesterol
- 210 mg Sodium
- 15 g Carbohydrate
- 0 g Fiber
- 1 g Total sugars
- 0 g Added sugars
- 9 g Protein
Directions
1. Place a won ton wrapper on a piece of parchment paper. Using a pastry brush or fingertips, brush edges of wrapper with water. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Bring corners of each wrapper together to make a triangle, pressing edges to seal. Repeat with remaining won ton wrappers and filling.
2. In a large skillet heat oil over medium heat. Working in batches, cook pot stickers until golden. Add ¼ cup water, and cover; steam 2 minutes. Remove lid and continue to cook, reducing any remaining water in pan.
3. For Dipping sauce: In a small bowl combine ¼ cup soy sauce and 2 teaspoons grated fresh gingerroot.
4. Transfer pot stickers to a platter, and serve with dipping sauce (if desired).