Chicken & veggie potstickers

MAKES ABOUT 40 POTSTICKERS

1 pound bok choy or napa cabbage

2 teaspoons salt, divided

1 pound chopped chicken breast (about 4 breasts)

1 tablespoon white wine

1 teaspoon finely minced fresh ginger

1 teaspoon cornstarch

1 teaspoon light soy sauce

1 teaspoon sesame oil

½ teaspoon sugar

Dash white pepper

1 tablespoon vegetable oil

Wonton wrappers

1/4 cup soy sauce

1 teaspoon sesame oil

2 tablespoons rice vinegar 1/8see Note 3/8

Slivered ginger, to taste

Cut the bok choy or cabbage into thin strips. Mix with 1 teaspoon salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, combine the bok choy or cabbage, remaining 1 teaspoon salt, chicken, white wine, ginger, cornstarch, light soy sauce, sesame oil, sugar and white pepper. Mix by hand.

Take one wrapper and place 1 tablespoon chicken mixture in the center of the circle. Lift up the edges of the circle and pinch five pleats to create a pouch to encase the mixture. Repeat with the remaining wrappers and filling. Steam the potstickers for 6 to 8 minutes.

Heat a wok or nonstick skillet until very hot. Add vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add ½ tablespoon vegetable oil. Place dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Mix the ingredients for the dipping sauce in a small bowl and serve with the potstickers.

Note: The restaurant suggests using red or black rice vinegar, found at Asian grocery stores and some supermarkets.

Phoenix Restaurant

Nutrition facts per serving: 58 calories, 1 g fat, 0 g saturated fat, 14 mg cholesterol, 5 g carbohydrates, 6 g protein, 288 mg sodium, 0 g fiber