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Chinese Chicken Pot Stickers with Orange Dipping Sauce

48 dumplings 

Ingredients for Filling

3/4 lb chicken breasts, skinless and boneless
1 tablespoon canola oil
1 1/2 cups green cabbage, finely chopped
1 cup frozen chopped spinach, thawed and well-drained
1/4 cup liquid egg substitute
1 tablespoon fresh ginger, minced
2 medium scallions, finely minced
1 tablespoon reduced-sodium soy sauce
1 clove garlic, minced
Pinch of salt
48 wonton skins

Ingredients for Dipping Sauce

1/3 cup fresh orange juice, strained
1/3 cup chicken broth, fat removed
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 scallion, finely minced


  1. Prepare the dipping sauce by stirring together all ingredients. Serve in small shallow bowls.
  2. Grind the chicken to a fine texture in a food processor or meat grinder.
  3. Put oil into a large skillet over moderate heat; add the cabbage and sauté until soft. Add 1 to 2 tablespoons of water. If cabbage sticks, continue cooking until golden brown (about 4 to 5 minutes). Set aside to cool at room temperature.
  4. Place the chicken in a large bowl, stir in cabbage and spinach. Add the egg substitute, ginger, scallions, soy sauce, garlic and salt. Mix until well blended.
  5. Assemble dumpling, working with one wonton skin at a time. Place the skin in front of you and spoon one tablespoon of filling in the center. Dip your finger into the water and spread along the top rim of the skin. Fold the skin up over the filling to make a triangle so the points are slightly askew. Pinch to close, and do the same with the other two sides, pinch together.
  6. Repeat step 5, shaping all the wontons. As each wonton is finished, place on a plate that has a layer of cornstarch. In a sprayed non-stick skillet, add half of the wontons, points upward, and cook until deep golden brown on the bottom (2 to 3 minutes). Add 1/2 cup water, cover and steam until the water evaporates (2 to 3 minutes longer). Uncover and cook for 1 to 2 minutes to make the bottom crispy, repeat with remaining wontons. Serve pot-stickers hot with dipping sauce.


Per serving (serving size: 1 dumpling)
Total calories 40
Fat 1 g
Cholesterol 5 mg
Protein 3 g
Carbohydrate 5 g
Cholesterol 6 mg
Sodium 126 mg

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