Ingredients:
1 medium white onion, finely chopped1 cup finely shredded green cabbage
2 tablespoons fresh ginger, peeled and grated
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
24 round wonton wrappers
4 tablespoons vegetable oil
2 cups chicken broth
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Stick it and Score Dumplings:
1. Remove Premio Chicken Sausage from casings and break into small pieces. In a large skillet over medium heat, add sausage and sauté until browned, about 15 minutes.
2. In a large bowl, combine cooked sausage, onion, cabbage, ginger, sesame oil and soy sauce; mix well.
3. Place wonton wrappers on work surface and cover with damp kitchen towel. Working with one wrapper at a time, place 1 teaspoon of filling in middle of wrapper. Brush edges with water and fold wonton in half, pressing edges together to seal. Set aside and cover with plastic wrap. Repeat with remaining wrappers.
4. Heat 1 tablespoon vegetable oil in a large, heavy skillet over medium heat. Working in batches, fry filled wontons until golden brown, about 1 minute.
5. Recoat pan as needed with remaining vegetable oil. Return wontons to pan and add chicken broth. Cover and simmer until stock is almost absorbed, about 15 minutes.
6. Uncover and cook until stock is completely absorbed and bottoms of pot stickers are crisp. Serve pot stickers warm with addition soy sauce for dunking.
SERVINGS: 4-6
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