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Ingredients

¾ cup canola oil, divided ½ onion, minced 1 cup finely shredded carrots ¾ cup finely shredded cabbage 1 pound ground chicken 2 tablespoons dark brown sugar 2 tablespoons sesame seeds 1 tablespoon sesame oil 1 tablespoon Chinese five-spice powder 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 ½ teaspoons kosher salt ½ teaspoon ground black pepper 60 wonton wrappers ¾ cup chicken broth

Nutrition Info

321.4 calories carbohydrate: 28.6 g cholesterol: 25.5 mg fat: 17.1 g fiber: 1.5 g protein: 13.3 g saturatedFat: 1.5 g servingSize: - sodium: 501.9 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage, saute until slightly soft, about 3 minutes. Transfer to a large bowl, cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center, press together, squeezing out as much air from the center as you can.
Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers, cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.

60 potstickers

A good, spicy alternative to egg rolls, these will feed a hoard! Great as an appetizer for a party.