Kung Pao Potstickers
We took one of America's favorite Chinese dishes and made it into a potsticker. Brimming with a delectable combination of scallions, dark soy sauce, sweet rice vinegar, chili sauce, cabbage, and water chestnuts. All of this flavor is nestled inside a delicate wonton wrapper for a savory potsticker with a kick of heat.
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.
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.
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.
Nutrition Facts (per 6 piece serving): Calories 270, Calories from Fat 80, Total Fat 8g (13% DV), Saturated Fat 1.5g (7% DV), Cholesterol 30mg (10% DV), Sodium 700mg (29% DV), Total Carbohydrates 34g (11% DV), Fiber 2g (7% DV), Sugars 2g, Protein 13g
Filling Ingredients: Chicken, Cabbage, Water Chestnut, Textured Soy Protein (Water, Dehydrated Textured Soy Protein), Soy Sauce (Water, Wheat, Soybeans, Salt), Sugar, Dark Soy Sauce [Water, Molasses, Soy Sauce (Water, Soy Bean, Salt, Wheat Flour), Salt & Color (Caramel I)], Sweet Rice Sauce (Water, Sweet Rice, Sugar, Yeast, Alcohol), Water, Scallion, Chili Sauce (Chili, Salt, Soy Bean Oil, Garlic), Modified Corn Starch, Cooking Wine (Water, Rice, Wheat, Caramel, Salt, Alcohol), Vinegar, Soybean Oil, Sesame Oil, Garlic, Ginger, Whole Egg Powder. Dough ingredients: Wheat Flour, Water, Wheat Gluten, Corn Starch, Salt.
Wheat, Soy, Egg