“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
- 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.
- 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.
- Next, add cabbage and 3 tablespoons of water to the same saucepan. Cook over high heat for 1 to 2 minutes. Stir occasionally.
- 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.
- 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.
- 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.
- Serve with sweet and sour sauce.
JKM
Recipe Reference Chinese Favorites from PILcookbooks.com