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“I like a cook who smiles out loud when he tastes his own work.
Let God worry about your modesty; I want to see your enthusiasm.”

Ingredients

  • 2 boneless skinless chicken breast
  • 2 cups chopped shredded cabbage
  • 1/2 cup apricot jam
  • 1 cup finely chopped green onions
  • 2 teaspoons soy sauce
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cayenne pepper
  • Wonton wrappers

Sweet and Sour Sauce

  • 3/4 cup apricot jam
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon ginger

Preparation

  1. Sweet and Sour Sauce- combine all ingredients in a small saucepan. Cook and stir over low heat until sugar is melted. Remove from heat and set aside to serve with pot stickers.
  2. Bring 3 cups of water to a boil in a medium saucepan. Add chicken. Reduce heat to low; simmer, covered, for about 10 minutes or until chicken is not longer pink. Drain chicken, let cool, and finely chop.
  3. Next, add cabbage and 3 tablespoons of water to the same saucepan. Cook over high heat for 1 to 2 minutes. Stir occasionally.
  4. Add chopped chicken, jam, green onions, soy sauce, ginger and cayenne pepper to the cabbage. Mix well and cook for about 5 minutes, remove from heat.
  5. Spoon slightly rounded tablespoonfuls of chicken mixture into the center of each wonton wrappers. Brush the edges of the wrapper with water. Bring all four corners together; press to seal securely. Repeat with remaining wrappers as needed.
  6. Coat a steamer basket with nonstick cooking spray, place pot stickers in the basket so they do not touch. Add 3 cups water to a medium saucepan, bring to a boil. Place steamer basket on the pot, cover, and steam pot stickers for  about 5 minutes. Transfer cooked pot stickers to a serving plate, repeat as needed.
  7. Serve with sweet and sour sauce.

JKM

Recipe Reference Chinese Favorites from PILcookbooks.com

 

 

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