Apricot-Chicken Pot Stickers

Gotta love Pot Stickers, these little dumplings was introduced to me at my current job. Our VP treated us to lunch from P.F. Chang’s, and ordered a bunch of appetizers. These were the stars of the afternoon. You all know how much I love bread, pasta, and dumplings; well this was a special treat. Now that I think about it, we did make these in my International Cuisine class in Culinary School, but I didn’t have anymore outside of that one day that we made them in class. I’m thinking about adding them to my menu for the tasting, I’m sure they’ll be a big hit. These are great because you can stuff them with just about anything. I can make some veggie, seafood, and meat. I just need to know how to fold them correctly, to look nice and neat like the professionals. Wait a minute… I am a professional! I’m going to try some next week, and let you know how they turn out.

Yields 30 pot stickers

2 c plus 1 tbsp water (or chicken stock), divided
2 boneless skinless chicken breast (about 8 ounces)
2 c Napa cabbage finely chopped (we call it chiffonade in culinary school)
½ c apricot fruit spread
2 green onions with tops, finely chopped
2 teaspoons soy sauce
½ tsp grated ginger
pinch black pepper
30 (3-inch) wonton wrappers
Sweet-and-sour sauce (optional)

1. Bring 2 cups water (or stock) to a boil in a medium saucepan. Add chicken. Reduce heat to low; simmer, covered, 10 minutes or until chicken is no longer pink in the center. Remove from saucepan; drain.
2. Add cabbage and remaining 1 tbsp water (or stock) 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 ½ 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.

Sincerely, Saundra D. Jones, CC
Chef/Owner Divine Cuisine Event Planning and Catering
http://www.divinecuisineepc.com/
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".