ginger chicken pot stickers

These ginger chicken pot stickers are so light and perfect for summer - though they're a year-round favorite at our house. Since the pot stickers have to chill for an hour before cooking, my husband and I plan on making these more often than we actually do make them - we forget how much time they require, don't think about cooking dinner until the last minute, and then decide to make something else (or go out). But they're not difficult, and well worth the time invested. They make a perfect appetizer for summer get-togethers; you can also do like my husband and I and eat the entire batch for dinner. :P 

Ginger Chicken Pot Stickers

Makes 24 pot stickers

Prep time: ~1 hour 30 minutes

Cook time: ~5 minutes

Ingredients

For the pot stickers:

~1/2 small red cabbage, finely shredded

1 egg white, lightly beaten

1 tbsp reduced-sodium soy sauce

1/4 tsp red pepper flakes

1 tsp ground ginger

1/4 lb ground chicken breast, cooked and drained

Onion flakes to taste

24 wonton wrappers

1 tbsp peanut oil

For the sauce:

1/2 cup water

1 tbsp oyster sauce

2 tsp lemon juice

1/2 tsp honey

1/8 tsp red pepper flakes

1. Steam cabbage in microwave for 5 minutes, then cool to room temperature and squeeze out excess moisture with a paper towel.
2. To prepare filling, combine egg white, soy sauce, 1/4 tsp red pepper flakes, ginger, and onion flakes in a large bowl, and blend well. Stir in cabbage and chicken. 
3. To prepare pot stickers, place 1 tbsp filling in the center of one wonton wrapper. Gather edges around filling, pressing firmly and lightly coating with water to seal. Repeat with remaining wrappers and filling.
4. Place pot stickers on large baking sheet, and refrigerate for ~1 hour or until cold. 
5. To prepare the sauce, combine water, oyster sauce, lemon juice, honey, and 1/8 tsp red pepper flakes in a small bowl, and mix well. Set aside.
6. When pot stickers are chilled, heat peanut oil in large nonstick skillet over high heat. Add pot stickers and cook until bottoms are golden brown. Pour sauce over pot stickers, cover the pan and cook for 3 minutes. Uncover and cook until liquid is gone. Serve warm with plum sauce!

I got this recipe from my mother-in-law; a very similar recipe is posted here.