Wonton wrappers are sold in the produce section of most supermarkets, which means these quick and delicious dumplings are a cinch to make at home. Just wrap, seal and cook! After one bite, you’ll agree that these are better than takeout.
In a large bowl, mix together the ground chicken, cabbage, half the green onions, ginger, garlic, 2 Tbsp soy sauce, mustard seeds and Sriracha. Mix well.
Lay a wrapper on a clean, dry surface, and using your finger or a brush, moisten the edges of the wrapper with water.
Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a tray.
If you want to wait a few hours before cooking, cover the plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
To cook the potstickers, put about 2 tablespoons oil in a large skillet over medium-high heat. A minute later, add the dumplings, one at a time. It’s okay if they touch one another, but they should still sit flat in one layer.
Cook for about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower the heat to medium, and let simmer about 3 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
Combine 1/2 cup soy sauce, rice vinegar, mustard powder and brown sugar in a small bowl. Whisk well.
Serve with hot dumplings.
Can use ground pork or turkey instead of the ground chicken.
Can use low sodium tamari sauce instead of soy sauce.
Any extra wonton wrappers can be wrapped tightly and frozen for up to 1 month.
Serving Size 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.