Page 17 - #MyMustard Recipe Book
P. 17

1. In a large bowl, combine the ground chicken, cabbage, half the green onions, ginger, garlic, 2 Tbsp (30 mL) soy sauce, mustard seeds and Sriracha. Mix well.
2. Lay a wrapper on a clean, dry surface, and using your finger or a brush, moisten the edges of the wrapper with water.
3. Place a rounded teaspoon of filling in the center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a tray.
To cook the potstickers:
1 lb (500 g) ground chicken
1 cup (250 mL) minced green cabbage 3 green onions, minced
2 Tbsp (30 mL) minced ginger
2 Tbsp (30 mL) minced garlic
2 cup (125 mL) plus 2 Tbsp (30 mL)
low-sodium soy sauce
1 tsp (5 mL) mustard seeds 1 tsp (5 mL) Sriracha sauce 1 pkg wonton wrappers
4 cup (60 mL) canola oil
4 cup (60 mL) rice vinegar
1 tsp (5 mL) mustard powder 1 tsp (5 mL) brown sugar
If you want to wait a few hours before cooking, cover the plate with plastic wrap and refrigerate. Or freeze for up to two weeks.
Any extra wonton wrappers can be wrapped tightly and frozen for up to 1 month.
Can use ground pork or turkey instead of the ground chicken.
Can use low sodium tamari sauce instead of soy sauce.
1. Drizzle 2 Tbsp (30 mL) oil in a large skillet over medium-high heat. A minute later, add the dumplings, one at a time. It’s okay if they touch one another, but they should still sit flat in one layer.
2. Cook for about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed.
3. Add 4 cup (60 mL) water per dozen dumplings to the pan, and cover. Lower the heat to medium, and let simmer about 3 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
To make the dipping sauce:
1. Combine the remaining 2 cup (125 mL) soy sauce, rice vinegar, mustard powder and brown sugar in a small bowl. Whisk well.
2. Serve with hot dumplings.
Serves 9-10 Makes about 36-40 potstickers (4-5 per person)
Linda G @Gaglin
@SKmustard #MyMustard spices up egg salad sandwiches, potato or pasta salads, cold cuts, roasts & that’s just the beginning!
#MyMustard | 7

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