Heart Shaped Food Day 4: Healthy Chicken Pot Sticker HeartsMacki West
Homemade pot stickers are easy to make, and you get to decide the quality of ingredients that goes in them. What is it about store bought or even restaurant pot stickers that no matter what type you order, the inside is just some gray blob? Not with these colorful chicken and vegetable variety. Cut them into hearts and you’ve got a perfect Valentine’s Day dish to serve.
Cutting out the Won Ton Wrapper Hearts 1 of 15
Grating Ginger 2 of 15The easiest way is with a spoon.
Shredding Cabbage 3 of 15
Ground Chicken Breast 4 of 15I like to use chicken breast as it is the leanest ground meat.
Add Some Cabbage 5 of 15
Then Some Green Onions 6 of 15Garlic, ginger, and soy sauce too!
Red Bell Pepper 7 of 15Look at all the colors!
Mix It All Together 8 of 15
Spoon Some Into The Center 9 of 15
Make Sure To Leave Space Around The Edge 10 of 15
Wet Each Side 11 of 15
Seal It Up 12 of 15
Place In Sesame Oil To Cook 13 of 15
Flip When Golden Brown 14 of 15
Ready To Serve! 15 of 15
Healthy Chicken Pot Sticker Hearts
½ lb ground chicken breast
¾ cup shredded and chopped purple cabbage
2 green onions chopped
½ red bell pepper finely chopped
2 cloves garlic minced
¼ teaspoon fresh ginger
1/8 cup soy sauce
fresh ground pepper to taste
Won ton wrappers
Heart shaped cookie cutter
Combine the first 8 ingredients in a bowl. Use the heart cookie cutter to cut 20 heart shapes out of the won ton wrappers. Spoon a small amount of filling into the center of 10 hearts. Wet the edges of each heart with water and place one won ton heart on top of a wrapper with the filling. Seal the edges, repeat until all are sealed. Pour a tablespoon of sesame oil into a medium sauté pan and heat over medium. Place pot sticker in the sauté pan and cook for 2 minutes or until golden brown, turn over and cook for an additional 2 minutes (I used a meat thermometer to make sure the chicken was cooked through). Remove and place onto paper towel lined plate. Serve with soy sauce or Thai chili sauce.
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