Gingered Chicken Pot Stickers

Serve up these chicken pot stickers for an appetizer at your next gathering and watch your guests devour them! With fresh ginger, red pepper and green onions in the chicken and cabbage filling, these tasty treats burst with flavor but are low in fat and cholesterol.

Ingredients:

  • 3 cups finely shredded cabbage
  • 4 green onions, finely chopped
  • 1 egg white, lightly beaten
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • ¼ teaspoon red pepper flakes
  • ¼ pound ground chicken breast, cooked and drained
  • 24 wonton wrappers, at room temperature
  • Cornstarch
  • ½ cup water
  • 1 tablespoon oyster sauce
  • 2 teaspoons grated lemon peel
  • ½ teaspoon honey
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon peanut oil

Directions:

1. Steam cabbage 5 minutes, then cool to room temperature. Squeeze out any excess moisture; set aside. To prepare filling, combine egg white, soy sauce, 1/4 teaspoon red pepper, ginger and green onions in large bowl; blend well. Stir in cabbage and chicken.

2. To prepare pot stickers, place 1 tablespoon filling in center of 1 wonton wrapper. Gather edges around filling, pressing firmly at top to seal. Repeat with remaining wrappers and filling. Place pot stickers on large baking sheet dusted with cornstarch. Refrigerate 1 hour or until cold. Meanwhile, to prepare sauce, combine remaining ingredients except peanut oil in small bowl; mix well. Set aside.

3. Heat peanut oil in large nonstick skillet over high heat. Add pot stickers and cook until bottoms are golden brown. Pour sauce over top. Cover and cook 3 minutes. Uncover and cook until all liquid is absorbed. Serve warm on tray as finger food or on small plates with chopsticks as first course. Makes 8 servings.

Nutritional Information:

Serving Size: 3 pot stickers

  • Calories = 111
  • Total Fat = 2 g
  • Saturated Fat = <1 g
  • Carbohydrate = 16 g
  • Protein = 6 g
  • Sodium = 303 mg
  • Fiber = <1 g
  • Cholesterol = 11 mg

Dietary Exchange:

  • Meat = ½
  • Starch = 1

Source: http://www.diabeticcooking.com