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Category: Hot
Prep Time: Cook Time: Total Time:
2 cups plus 1 tbsp water, divided
2 boneless skinless chicken breasts (about 8 oz)
2 cups chopped finely shredded cabbage
1/2 cup apricot fruit spread
2 green onions with tops, finely chopped
2 tsp reduced-sodium soy sauce
1/2 tsp grated fresh ginger
1/8 tsp black pepper
30 (3-inch) wonton wrappers
Prepared sweet-and-sour sauce (optional)
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. Add cabbage and remaining 1 tbsp water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
To assemble pot stickers, remove 3 wonton wrappers at a time from pkg. Spoon slightly rounded tbspful 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. 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.
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APRICOT CHICKEN POT STICKERS
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Category: Hot
Prep Time: Cook Time: Total Time:
2 cups plus 1 tbsp water, divided
2 boneless skinless chicken breasts (about 8 oz)
2 cups chopped finely shredded cabbage
1/2 cup apricot fruit spread
2 green onions with tops, finely chopped
2 tsp reduced-sodium soy sauce
1/2 tsp grated fresh ginger
1/8 tsp black pepper
30 (3-inch) wonton wrappers
Prepared sweet-and-sour sauce (optional)
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. Add cabbage and remaining 1 tbsp water to saucepan. Cook over high heat 1 to 2 minutes or until water evaporates, stirring occasionally. Remove from heat; cool slightly. Finely chop chicken. Add to saucepan along with preserves, green onions, soy sauce, ginger and pepper; mix well.
To assemble pot stickers, remove 3 wonton wrappers at a time from pkg. Spoon slightly rounded tbspful 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. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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