We took one of America's favorite Chinese dishes and made it into a potsticker. A chicken, cabbage, and water chestnut filling is nestled inside delicate wonton wrappers for a savory potsticker with a kick of heat.
Cover 10 potstickers loosely with wet paper towel and heat on high for 2 minutes. Turn the potstickers over and heat for an additional 2 minutes. Potstickers will be heated through, but not browned.
Heat 1 1/2 tablespoons of vegetable oil in non-stick frying pan to medium heat. Place frozen potstickers in the frying pan. Cook until bottom of potstickers are slightly brown. To steam off, add 1/4 cup water, cover immediately, and cook for another 45 seconds.
Boil water in steam cooker. Line the steamer with cabbage or lettuce leaves. Place the frozen potstickers in the steamer on top of the leaves. Cover steamer and cook for approximately 15 minutes, until potstickers are done.
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