Chicken Pot Stickers

These should really be called “white girl can’t make Asian food look like it’s supposed to but it sure tastes good” pot stickers ha! Try as I might, I can’t make an egg roll, pot sticker, spring roll, etc look like it’s supposed to. I like to customize my fillings and they taste great but boy are they ugly. These are no different, they are so ugly but they taste sooo good! They are perfect for a quick lunch/dinner or for an appetizer to serve at a football party! Serve with GF soy sauce. These freeze great also. Just make the pot stickers like normal, let them cool and quick freeze them on a cookie sheet for about 30 minutes. Throw them in a freezer bag and freeze away. To reheat, remove from freezer and either warm back up in the oven or in a skillet. This makes 10 spring rolls.

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¼ cup chopped red cabbage
¼ cup diced onion
¼ cup shredded carrots
¼ cup diced eggplant
½ cup diced, cooked chicken breast
1 tsp cilantro
½ tsp ground ginger
¼ tsp sea salt
¼ tsp black pepper
1 tsp sesame oil
1 Tbsp olive oil
1 cup water
10 rice paper sheets

 

  • In a large skillet, sauté cabbage, onion, carrots and eggplant in olive oil. Add in cilantro, salt, pepper, ginger and chicken breast and continue cooking until vegetables are crisp tender, about 15 minutes.
  • In a separate skillet, bring water to boiling. Turn off heat and add rice paper sheets one  at a time to hot skillet to let soften, soak them for about 45 seconds.
  • Remove rice paper from skillet and place on a cutting board. Add 1-2 Tbsps of the chicken mixture to the center of the rice paper and roll each side up, taking care to not leave any open holes in the rice paper for the filling to fall out. Repeat with remaining rice paper and chicken mixture.
  • Dump the water out of the skillet. Heat sesame oil in the skillet and lightly pan “fry” the pot stickers on each side for about 3 minutes. Serve with soy sauce.

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