Ingredients for Chicken And Lemon Pot Stickers With Soy Scallion Dipping Sauce
- Dry Sherry
- 1 cup water
- Dried Shiitake Mushroom
- 1 cup chopped bok choy
- Green Onion
- Water Chestnut
- Low Sodium Soy Sauce
- Salt
- Fresh Ginger
- Lemon Rind
- Dark Sesame Oil
- Hot Sauce
- 1 lb ground chicken
- about 30 wonton wrappers
- cornstarch (for dusting baking sheet)
- Vegetable Oil
- 1/4 cup mirin
- Seasoned Rice Vinegar
- 2 tablespoons finely chopped green onions + 2 tablespoons finely chopped green onions (for dipping sauce)
- Chili Paste With Garlic
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How to Make Chicken And Lemon Pot Stickers With Soy Scallion Dipping Sauce
- **Prepare the Mushroom Filling:** In a small saucepan, bring 1/4 cup dry sherry and 1/2 cup water to a boil. Remove from heat. Add 8 oz cremini mushrooms, cover, and let stand for 30 minutes, or until tender. Drain, reserving the liquid, and finely chop the mushrooms.
- **Make the Pot Sticker Filling:** In a large bowl, combine the chopped mushrooms, 1 cup chopped bok choy, 1 lb ground chicken, 1/4 cup finely chopped green onions, 2 cloves minced garlic, 2 tablespoons grated fresh ginger, 1 tablespoon soy sauce, 1 tablespoon lemon zest, 1 teaspoon sesame oil, 1/2 teaspoon ground white pepper, and 1/4 teaspoon red pepper flakes. Stir well to combine.
- **Assemble the Pot Stickers:** Place wonton wrappers on a clean surface. Spoon about 1 1/2 teaspoons of the chicken mixture into the center of each wrapper. Moisten the edges of the wrapper with water. Bring two opposite corners to the center, pinching to seal. Bring the remaining two corners to the center, pinching to seal. Pinch the four edges together to create a pleated pot sticker.
- **Crisp the Pot Stickers:** Arrange the assembled pot stickers on a large baking sheet sprinkled with cornstarch, ensuring they don't overlap. This helps keep the bottoms crispy.
- **Pan-Fry to Perfection:** Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the pot stickers to the skillet and cook for 2 minutes, or until the bottoms are golden brown. Carefully add 1/2 cup water to the pan, cover, and cook for 4 minutes. Uncover and cook for another 3 minutes, or until the liquid evaporates. Repeat with the remaining pot stickers and oil.
- **Prepare the Dipping Sauce:** In a small bowl, whisk together 1/4 cup mirin, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 2 tablespoons finely chopped green onions, and 1 teaspoon grated fresh ginger.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
6g
Fat
6g
Carbs
7g
