Ingredients:
2 cups plus 1 tablespoon water, divided
2 boneless skinless chicken breasts (about 8 ounces)
2 cups chopped finely shredded cabbage
1/2 cup apricot fruit spread
2 green onions with tops, finely chopped
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger
1/8 teaspoon black pepper
30 (3-inch) wonton wrappers
Prepared sweet-and-sour sauce (optional)
Preparation:
1. Bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in center. Set aside chicken; drain saucepan.
2. Add cabbage and remaining 1 tablespoon water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.
3. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
4. To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.
5. Spray steamer with nonstick cooking spray. Assemble steamer so that water is 1/2 inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired.
Source: www.recipe.com
2 cups plus 1 tablespoon water, divided
2 boneless skinless chicken breasts (about 8 ounces)
2 cups chopped finely shredded cabbage
1/2 cup apricot fruit spread
2 green onions with tops, finely chopped
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger
1/8 teaspoon black pepper
30 (3-inch) wonton wrappers
Prepared sweet-and-sour sauce (optional)
Preparation:
1. Bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in center. Set aside chicken; drain saucepan.
2. Add cabbage and remaining 1 tablespoon water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly.
3. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
4. To assemble pot stickers, remove 3 wonton wrappers at a time from package. Spoon slightly rounded tablespoonful chicken mixture onto center of each wrapper; brush edges of wrapper with water. Bring 4 corners together; press to seal. Repeat with remaining wrappers and filling.
5. Spray steamer with nonstick cooking spray. Assemble steamer so that water is 1/2 inch below steamer basket. Fill steamer basket with pot stickers, leaving enough space between them to prevent sticking. Cover; steam 5 minutes. Transfer pot stickers to serving plate. Serve with prepared sweet-and-sour sauce, if desired.
Source: www.recipe.com
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