1 c. uncooked ground chicken
¼ c. canned water chestnuts, drained and finely chopped
2 T. finely chopped green onion
1/3 c. coleslaw mix, no dressing, chopped
1 T. soy sauce
½ oz. red wine (optional)
1 clove garlic
¼ t. crushed red pepper or sriracha sauce
20 wonton wrappers
1 T vegetable oil
½ c. water
Combine first 8 ingredients. Lay out wonton wrappers. Place about a tablespoon of the filler mix in the middle of each wrapper. Wet the edges of the wrappers. Fold wrappers in half across filling, bringing opposite corners together. Pleat edges and press to seal.
In a large skillet, heat oil over medium-high heat. Place pot stickers in pan making sure they are not touching each other. Cook for about 2 minutes or until they are lightly browned on the bottom. Carefully add the water to the pan, cover and reduce heat. Cook 3 to 5 minutes more or until tender and filling is cooked through.
Serves: 4 (5 pot stickers per serving)
Calories per serving: 218
* Note: These pot stickers can be made ahead of time. Once they are stuffed and sealed, place them on a wax paper covered cookie sheet and place in the freezer for about 3 hours. Once fully frozen, place pot stickers in bag and return to freezer. Can be kept frozen up to 2 months. They can be cooked from frozen using the same directions.
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