Mini Vegetable Pot Stickers
Pot stickers get their name from their preparation. First fried in a bit of oil, they are then simmered in broth or water until tender and hot.
Serves: 32Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy
- 2 Tbsp. olive oil, divided
- ⅓ cup diced onion
- ⅓ cup ground chicken breast
- ⅓ cup grated carrots
- ⅓ cup frozen corn
- 1 Tbsp. low-sodium soy sauce
- 3 Tbsp. ketchup
- 32 pot sticker or wonton wrappers
- In medium skillet, heat 2 teaspoons olive oil over medium heat. Add onion; cook and stir for 2 minutes. Add chicken breast; cook and stir until almost done, about 5 minutes longer. Add carrots; cook and stir for 2 minutes. Stir in corn and remove from heat.
- Add soy sauce and ketchup; let mixture cool for 20 minutes. Place 5 pot sticker wrappers on work surface. Place about a teaspoon of filling on each. Moisten the edges with water and lift the edges to seal together at the top. Repeat with remaining wrappers and filling.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add half of the pot stickers and fry until bottoms are browned, about 3–4 minutes. Then add ¼ cup water to skillet, cover, and steam until pot stickers are hot and water has evaporated. Let cool for 10 minutes before serving. Repeat with remaining olive oil and pot stickers.