Sesame Chicken Pot Stickers
|Whole chicken breasts||1 1⁄2 Pound, skinned, boned, and split (2 Small, 3/4 Pound Each)|
|Sesame oil||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Chopped green onions and tops||1⁄2 Cup (8 tbs)|
|Dry sherry||3 Tablespoon|
|Pot sticker wrappers/Won ton skins||10 Ounce (1 Package, Gyoza)|
|Salad oil||4 Tablespoon|
|Water||1 Cup (16 tbs)|
|White distilled vinegar||1 Tablespoon|
|Soy sauce||1⁄2 Teaspoon|
|Chili oil||1 Dash|
Rinse chicken, pat dry, and finely chop.
Place in a bowl and stir in sesame oil, celery, onions, sherry, cornstarch, sugar, and salt.
Set out 6 to 8 wrappers at a time; keep others tightly covered.
Place 2 teaspoons of the filling in center of each wrapper; moisten edges with water, fold in half over filling, and pinch edges to seal.
Set on a baking sheet, seam side up; keep covered until all wrappers have been filled.
(At this point, you may freeze pot stickers on baking sheets, then transfer to heavy plastic bags and freeze for up to 3 months.
Do not thaw before cooking.) Heat 1 tablespoon of the salad oil in a wide frying pan over medium heat.
Add 12 pot stickers, seam side up.
Cook, uncovered, until bottoms are deep golden brown (5 to 7 minutes).
Pour in 1/4 cup of the water; at once reduce heat to low, cover, and cook for 6 more minutes.
Remove from pan and keep warm.
Repeat with remaining salad oil, pot stickers, and water.
Provide diners with vinegar, soy, and chili oil to make dipping sauce (suggest 1 tablespoon vinegar mixed with 1/2 teaspoon soy and a dash of chili oil).
Makes about 4 dozen (8 to 12 appetizer servings or 6 main-dish servings).