When I go for dim sum, I enjoy pot stickers. But, as with egg rolls, I often find the fillings boring, and tasty only with the dipping sauce. My version of pot stickers has a delicious filling, and they’re easy to prepare. If wontons aren’t available, use small egg roll wrappers.
1. Measure out about 2 Tbsp of the Hoisin Sauce and set aside.
2. To make the filling Combine the chicken, garlic, green onion, and cilantro in the bowl of a food processor. Add the 2 Tbsp of reserved sauce, and pulse on and off until the filling is finely and evenly chopped and everything is well combined.
3. Place 2 tsp of the filling in the centre of each wrapper. Pull the edges up to make a small bundle, pleating and bunching. Press the edges together to seal.
4. In a large nonstick skillet lightly coated with cooking spray, cook the pot stickers, flat side down, over medium-high heat for 3 minutes or until they are golden brown on the bottom.
5. Add the stock and reduce the heat to low. Cover and cook for 2 minutes or until cooked through. Remove from the pan and discard any remaining stock. Serve with the remaining sauce. Garnish with cilantro.
½ cup Hoisin Sauce, divided
8 oz lean ground chicken
1 clove finely chopped garlic
1 chopped green onion
2 Tbsp chopped cilantro
28 small wonton wrappers
½ cup low-sodium beef or chicken stock
3 Tbsp chopped cilantro
Makes 28 servings.
Preparation time: 20 minutes
Cooking time: 5 minutes
Make ahead: Prepare early in the day and keep refrigerated. Cook just before serving.
Nutritional Information per Serving
Carbohydrates 15 g
Fibre 0.6 g
Protein 4 g
Total fat 0.6 g
Saturated fat 0.1 g
Cholesterol 12 mg
Sodium 230 mg