Chicken and Lemon Pot Stickers

Ingredients (4 Servings)

• 1/2 cup dry sherry
• 1/2 cup water
• 1/2 kg dried shiitake mushrooms
• 3/4 cup finely chopped bok choy
• 1/3 cup chopped green onions
• 1/4 cup finely chopped water chestnuts
• 1 tbsp low-sodium soy sauce
• 1 tsp salt
• 2 tsp minced peeled fresh ginger
• 2 tsp grated lemon rind
• 1 tsp dark sesame oil
• Dash of hot sauce
• 1/2 kg ground chicken
• 24 wonton wrappers
• 2 tbsp cornstarch
• 1/4 cup vegetable oil, divided
• 1 cup water, divided

• 5 tbsp mirin (sweet rice wine)
• 1/4 cup low-sodium soy sauce
• 1/4 cup seasoned rice vinegar
• 3 tbsp chopped green onions
• 1 tsp chile paste with garlic

Directions

• To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.
• Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; 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.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.
• To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.

Nutrition

• Calories:- 167
• Fat:- 4 g
• Cholesterol:- 12 mg
• Sodium:- 45 mg
• Carbohydrate:- 62 g
• Fiber:- 6 g
• Protein: 42 g