Thai Pot Stickers Recipe

Name: Thai Pot Stickers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1/2 teaspoon vegetable oil; 1 tablespoon peeled, minced gingerroot; 1 tablespoon minced garlic; 3/4 cup finely shredded cooked chicken breast (skinned before cooking and cooked without salt); 1/4 cup minced water chestnuts; 2 tablespoons minced fresh cilantro; 1 tablespoon minced fresh mint; 1 teaspoon sesame seeds, lightly toasted; 1/2 teaspoon ground cumin; 1/8 teaspoon salt; 8 egg roll wrappers; 1 tablespoon water; 1 tablespoon vegetable oil; 2/3 cup water; 1/4 cup no-sugar-added apricot spread; 1/3 cup reduced-sodium teriyaki sauce; 1 tablespoon hot sauce; 1 tablespoon lime juice

Servings: persons

Vegetable cooking spray
1/2 teaspoon vegetable oil
1 tablespoon peeled, minced gingerroot
1 tablespoon minced garlic
3/4 cup finely shredded cooked chicken breast (skinned before cooking and cooked without salt)
1/4 cup minced water chestnuts
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh mint
1 teaspoon sesame seeds, lightly toasted
1/2 teaspoon ground cumin
1/8 teaspoon salt
8 egg roll wrappers
1 tablespoon water
1 tablespoon vegetable oil
2/3 cup water
1/4 cup no-sugar-added apricot spread
1/3 cup reduced-sodium teriyaki sauce
1 tablespoon hot sauce
1 tablespoon lime juice

1
Coat a large nonstick skillet with cooking spray; add 1/2 teaspoon oil. Place over medium-high heat until hot. Add gingerroot and garlic; cook, stirring constantly, until tender. Remove from heat, and stir in chicken and next 6 ingredients.
2
Cut egg roll wrappers in half lengthwise. Lightly brush edges with 1 tablespoon water. Place about 1 tablespoon chicken mixture at base of a wrapper half; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle to end of wrapper half. Repeat procedure with remaining wrapper halves and chicken mixture.
3
Coat skillet with cooking spray; add 1 tablespoon oil. Add filled egg roll wrappers; cook 1 minute on each side or until golden. Add 2/3 cup water; cook 5 minutes or until water evaporates, turning once.
4
Combine apricot spread and remaining ingredients; stir well. Serve pot stickers with apricot sauce.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Vegetable cooking spray, 1/2 teaspoon vegetable oil, 1 tablespoon peeled, minced gingerroot, 1 tablespoon minced garlic, and more.

Yes, Thai Pot Stickers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Pot Stickers

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