Chicken Pot Stickers

• 2 cups shredded cabbage
• 14 cup frozen spinach, thawed, drained
• 1 lb ground chicken
• 14 teaspoon ground ginger
• 2 tablespoons finely chopped green onions
• 12 teaspoon sugar
• 14 teaspoon pepper
• 4 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon sesame oil
• 1 12 teaspoons cornstarch
• 6 tablespoons vinegar
• chili oil
• 24 wonton skins

1. For filling, combine cabbage, spinach, chicken, ginger, onion, sugar, pepper, 1 Tbsp soy sauce, sherry, sesame oil, cornstarch and 1 tsp salt.
2. For sauce, mix vinegar and remaining soy sauce with chili oil to taste.
3. Set aside.
4. Put 1 Tbsp of filling on each wonton.
5. Dampen edges and pinch together around filling.
6. Heat a small nonstick frypan at medium high.
7. Add 2 tsp vegetable oil and put 8 to 10 pot stickers in pan.
8. Fry until brown on bottom (about a minute).
9. Add water to come halfway up the sides of the pot stickers and bring to a boil.
10. Reduce heat to low, cover and cook 8 minutes.
11. Uncover and cook over high heat until liquid is absorbed.
12. Serve with sauce.

cabbage, frozen spinach, ground chicken, ground ginger, green onions, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, vinegar, chili oil, wonton skins

Taken from www.food.com/recipe/chicken-pot-stickers-160319 (may not work)