The Family Chef

By Jewels and Jill Elmore

Chicken Potstickers

Serves 4-6

INGREDIENTS (potstickers)

·       1 Tbsp peanut oil, plus additional oli to sauté` the potstickers

·       1 tsp sesame oil

·       1 large carrot, peeled and very finely chopped

·       2 scallions, very finely chopped

·       1 tsp ginger, minced

·       ½ tsp garlic, minced

·       1 pound ground white-meat chicken (or a combination white and dark meat chcken)

·       2 Tbsp soy sauce

·       1 egg

·       ½ tsp freshly ground pepper

·       egg wash (1 egg, beaten with 2 Tbsp water)

·       2 Tbsp cornstarch

·       1 package qyoza (or use round wonton wrappers, available in the refrigerated section of many grocery stores)

INGREDIENTS (the soy glaze)

·       ½ cup soy sauce

·       2 Tbsp seasoned rice wine vinegar

·       2 Tbsp orange juice

·       2 Tbsp brown sugar

·       2 Tbsp water ½ tsp chili flakes

Preparation

1.     Prepare the soy sauce glaze by mixing all ingredients together.  Set aside.

2.     Place a medium-sized nonstick skillet over medium-high heat.  When the pan is hot, add the peanut and sesame oils.  Now sauté` the carrot, scallions, ginger, and garlic, 2-3 minutes, just until the carrots are slightly soft.  Remove pan from heat and let the vegetables cool.