Chicken and Herb Potstickers with Mint-Chili Sauce
Ingredients
- 1 10-ounce package frozen chopped spinach, thawed, squeezed dry
- 3/4 pound ground chicken ⓘ
- 2 large eggs ⓘ
- 1 cup chopped green onions ⓘ
- 1/3 cup chopped cilantro ⓘ
- 1 1/2 tablespoons finely chopped peeled fresh ginger ⓘ
- 2 garlic cloves, minced ⓘ
- 1 tablespoon soy sauce ⓘ
- 2 teaspoons chili-garlic sauce* ⓘ
- 1 1/2 teaspoons oriental sesame oil ⓘ
- 1 teaspoon grated lemon peel ⓘ
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt ⓘ
- 12 egg roll wrappers ⓘ
- 1 cup Chinese plum sauce ⓘ
- 3/4 cup water ⓘ
Instructions
- Place spinach in large bowl; mix in chicken, 1 egg and next 10 ingredients.
- Beat remaining egg in small bowl.
- Place 1 egg roll wrapper on work surface; cut in half diagonally.
- Brush edges with beaten egg.
- Spoon heaping 1 tablespoon chicken filling into center of each half.
- Fold egg roll wrappers over filling, forming small triangles.
- Press edges together to seal.
- Repeat with remaining egg roll wrappers and filling.
- (Potstickers can be prepared ahead.
- Arrange in single layer on foil-lined baking sheet; cover with plastic wrap.
- Refrigerate up to 6 hours or freeze up to 3 days.
- If frozen, thaw potstickers before continuing with recipe.)
- Whisk plum sauce, 3/4 cup water and Sherry in small bowl to blend.
- Set aside.
- Heat 3 tablespoons vegetable oil in large nonstick skillet over medium heat.
- Working in batches, fry 4 potstickers at a time until brown on both sides, about 1 1/2 minutes per side.
- Transfer to paper-towel-lined plate to drain.
- Repeat with remaining potstickers in 5 more batches, adding 3 tablespoons vegetable oil (or more if necessary) per batch.
- Heat 5 tablespoons reserved plum-sauce mixture in another large skillet over medium heat.
- Add 4 potstickers and cook until chicken filling is cooked through, turning once, about 3 minutes.
- Transfer to platter.
- Repeat with remaining plum-sauce mixture and potstickers in 5 more batches.
- Serve potstickers immediately with Mint-Chili Sauce.
Nutrition & Diet Analysis (per serving)
1016
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).