Chicken Pot Stickers

Best served immediately with a Thai beer. From Party Appetizers by Weldon Owen.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 2  cups  shredded cabbage
• 1⁄4 cup frozen spinach, thawed, drained
• 1  lb ground chicken
• 1⁄4 teaspoon ground ginger
• 2  tablespoons  finely chopped green onions
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon pepper
• 4  tablespoons soy sauce
• 1  tablespoon dry sherry
• 1  teaspoon  sesame oil
• 1 1⁄2 teaspoons cornstarch
• 6  tablespoons vinegar
•  chili oil
• 24  wonton skins

Directions

1. For filling, combine cabbage, spinach, chicken, ginger, onion, sugar, pepper, 1 Tbsp soy sauce, sherry, sesame oil, cornstarch and 1 tsp salt.
2. For sauce, mix vinegar and remaining soy sauce with chili oil to taste. Set aside.
3. Put 1 Tbsp of filling on each wonton. Dampen edges and pinch together around filling.
4. Heat a small nonstick frypan at medium high. Add 2 tsp vegetable oil and put 8 to 10 pot stickers in pan. Fry until brown on bottom (about a minute).
5. Add water to come halfway up the sides of the pot stickers and bring to a boil.
6. Reduce heat to low, cover and cook 8 minutes.
7. Uncover and cook over high heat until liquid is absorbed.
8. Serve with sauce.