Last week I started a new series: Real Food Fridays. Well, this week I’m starting another one! This one will still feature real food but it has a twist because everything I’m making can be made ahead of time. What a bonus for those busy days when you need something quick but take-out or the drive-thru just won’t do!
So first up is one of my favorites: Chicken & Cabbage Potstickers. I don’t even remember when I first started making these. I know it’s been at least a decade! The recipe is originally meant to be for appetizers but we love making them for a quick dinner with some steamed rice and edamame on the side. Recently I even made them for a quick weekend lunch because I could pull out just as many as we needed and kept the rest in the freezer.
Let me know what you think if you try them too!
My daughter got into the kitchen again this time—with the two of us, these went together in a snap. Just plan a little bit ahead as the sautéed cabbage needs to cool (sometimes I make that ahead of time too). I had some leftover filling so just put that in the freezer to pull out to fill new wonton wrappers another time. Are you sensing a freezer theme here?
CHICKEN AND CABBAGE POTSTICKERS
Adapted from Cooking Light magazine
2 teaspoons vegetable oil
2 cups finely chopped green cabbage
1/2 cup water
1/2 pound ground chicken or turkey
1/3 cup minced green onions
1 tablespoon minced peeled gingerroot
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 won ton wrappers
2 teaspoons cornstarch
4 teaspoons vegetable oil, divided
1 cup water, divided
1. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well.
2. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.
3. Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.
4. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
5. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
Edited to add:
*NOTE: I like to freeze the extra potstickers that we don’t eat right away. I freeze them BEFORE I cook them. Then I just pull them out, and cook as directed. I might add a couple of extra minutes for steaming but really you don’t even need to do that-they cook up quickly!