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Healthy Chicken Pot Stickers with Minted Soy Sauce

Monday night I had dinner all planned out according to my craving. The kids and I were going to make pillowy soft gnocchi. Well, my darling daughter had something else in mind. While at the store getting fixin’s for the gnocchi she spotted some veggies and begged me to make pot stickers. No clue how she made the jump from veggies to pot stickers, and I’ve never made them from scratch (we usually buy the frozen ones from Trader Joes) but how hard could it be? Turns out not at all. I bought a bag of shredded rainbow coleslaw (cabbage, broccoli, carrots, cauliflower,) and a package of wonton wraps and voila! It was so easy and so good the kids asked for them for a second night in a row! And I’m happy to report that the husband said “they’re actually better than the frozen ones.”  Thanks for that, hubs. I just had to laugh at that one. Get the super easy and super healthy recipe with lots of photos after the jump…


  • Brushing with water 1 of 8
    Brushing with water
  • Kids can do it too! 2 of 8
    Kids can do it too!
  • Triangle fold 3 of 8
    Triangle fold
  • My amazing folding technique! 4 of 8
    My amazing folding technique!
  • There it is again! 5 of 8
    There it is again!
  • Pot stickers cooking away 6 of 8
    Pot stickers cooking away
  • Kidtastic! 7 of 8
    Kidtastic!
  • Adult worthy too 8 of 8
    Adult worthy too

Healthy Chicken Pot Stickers with Minted Soy Sauce Recipe

1 lb ground chicken breast

1 bag shredded broccoli, cabbage, carrots, and cauliflower (if you can’t find this just use shredded cabbage)

1 red onion finely chopped

2 minced garlic cloves

¼ teaspoon ground ginger or 2 slices minced fresh ginger

canola oil

1 package wonton wrappers

sesame oil

salt and pepper

 

Minted Soy Sauce

Reduced sodium soy sauce

8 fresh mint leaves slices

Place a tablespoon of canola oil in a large sauté pan and heat over medium. Add ground chicken breast and crumble, season with salt and pepper and ginger. Meanwhile, finely chop the shredded cabbage, broccoli, carrots, and cauliflower. When the chicken is close to being cooked add the onion, garlic, and cabbage mix and cook until the veggies are soft.

Take 6 wonton wrappers out of the package and place on a clean surface. Take a pastry brush and brush the edges lightly with water so they are just barely wet. Spoon about a tablespoon of the chicken/veggie filling onto each wrapper and fold in half to form a triangle, pressing the wet sides together. To seal take your fingers and fold a small part of the wrapper over itself to form pleats.

I know my terminology is all off and my technique could use some work, but I found that these are really simple to make and there’s no must do way to make them! Once they are filled and sealed heat a skillet over medium with a tablespoon of sesame oil and place in the pot stickers, cook for about 2 minutes. Flip and cook an additional minute, then add about a teaspoon of water to the pan (stand back!), cover and cook for another minute. The made two nights worth, tons and more than we should have eaten, but they were sooo good.

 

Minted Soy Sauce

Chiffonade the mint and add it to ¼ cup reduced sodium soy sauce.  Use it to dip your pot stickers. Yum!

 

Try out Babble’s healthy recipe for Turkey Wonton Soup!

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