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Chicken pot stickers

Recipe from: 1/1/2001 12:00:00 AM
Ingredients 10
Servings 4


  • 500
    chicken mince
  • ml
    chopped spring onions, plus extra for dip
  • 30
    reduced-sodium soy sauce, plus extra for dip
  • salt
  • ground black pepper
  • 8
    egg-roll (wonton) wrappers
  • 15
    dark sesame oil
  • 1
    chicken stock cube
  • 250
    boiling water
  • chilli oil


In a large bowl, combine first 5 ingredients. Mix well and divide into 8 equal portions. Place each portion in the centre of an egg-roll wrapper. Moisten wrapper edges with water and pull up corners to meet in the centre. Pinch together edges to seal. Heat oil in a large, nonstick skillet over medium heat. Sauté stuffed wrappers flat-side down for 2 minutes until golden brown on the bottom. Add chicken stock, made by dissolving stock cube in boiling water. Cover and steam for 5 minutes, until chicken is done. Serve with a dip made of soy sauce, a few drops of chilli oil and some diced spring onion. Per portion: 1 296 kJ; 7,2 g carbohydrate; 37,7 g protein; 13,5 g fat

Read more on: steam  |  poultry  |  shallow-fry

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