Betsy’s No Garlic Chicken Mushroom Potstickers

By Betsy Vail 01/17/16

Ingredients:

• 1 lb. chicken, ground
• 1 Tbs ginger, minced
• 1 Tbs onion, minced
• 1 tsp salt
• ¼ tsp pepper
• ½ c organic chicken broth
• 1 Tbs Sake 
• 1 Tbs low sodium soy sauce
• 1 Tbs rice vinegar
• 1 Tbs organic agave
• 1 tsp onion powder
• ½ tsp ground ginger
• ½ tsp Betsy’s No Garlic Sambal Oelek Chili Paste 
• ½ cabbage, shredded
• 10 oz. shiitake mushrooms, minced
• wonton wrappers (2 packages)
• oil for frying
• scallions (optional garnish)
• sesame seeds (optional garnish)

Directions:

1. In a large pot on medium heat, brown the chicken with the minced ginger, minced onion, salt, pepper, and broth. 
2. Once the chicken in browned, add the sake, soy sauce, rice vinegar, agave, onion powder, ground ginger, chili paste, cabbage, and mushrooms. Cook, stirring frequently, until the cabbage is wilted. Taste and adjust seasonings if desired.
3. Dollop about 1 heaping tsp of the chicken mixture into the center of a wonton wrapper. Using your fingertips, wet the outside of the wrapper with water. Fold the wrapper in half, pressing the moistened ends together, sealing the edges. If the wrappers are thin and break, use 2 at a time to make a thicker wrapper.
4. Fry the potsitckers in oil on medium heat until they are kissed with gold. Fry in batches to not overcrowd the pan. Once cooked, set the potstickers aside on paper towels to drain. 
5. Garnish with scallions, sesame seeds, and/or soy sauce and enjoy! 

Yum