Chicken and Lemon Pot Stickers With Soy-Scallion Dipping Sauce

Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.

• Ready In: 50 mins
• Serves: 8
• Yields: 24 pieces

Ingredients

• Pot stickers

• 1⁄2 cup dry sherry
• 1⁄2 cup water
• 1⁄2 ounce  dried shiitake mushroom
• 3⁄4 cup  finely chopped bok choy (about 1/2 pound)
• 1⁄3 cup  chopped green onion
• 1⁄4 cup  finely chopped water chestnut
• 1  tablespoon low sodium soy sauce
• 1  teaspoon salt
• 2  teaspoons  minced peeled fresh ginger
• 2  teaspoons  grated lemon rind
• 1  teaspoon  dark sesame oil
• 1  dash  hot sauce
• 1⁄2 lb ground chicken or 1⁄2 lb turkey
• 24  wonton wrappers
• 2  tablespoons cornstarch
• 1⁄4 cup  vegetable oil, divided
• 1  cup water, divided

• Sauce

• 5  tablespoons mirin (sweet rice wine)
• 1⁄4 cup low sodium soy sauce
• 1⁄4 cup seasoned rice vinegar
• 3  tablespoons  chopped green onions
• 1  teaspoon  chili paste with garlic

Directions

1. 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.
2. 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.
3. 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.
4. To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.