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Kelsey Nixon’s Roasted Vegetable Lasagna
- 1/2 pound ground chicken
- 1/2-inch knob ginger, finely grated
- 1 clove garlic
- 2 to 3 scallions, thinly sliced, green tips reserved for garnish
- 1 teaspoon Chinese 5-spice powder
- Few dashes Sriracha or hot sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 16 round wonton wrappers
- 1 tablespoon vegetable or peanut oil
- 1/4 cup chicken stock or water, plus more as needed
In a mixing bowl combine the chicken, ginger, garlic, scallion (save the green tips for garnish), 5-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Cover the stack of wonton wrappers with a damp towel and get a small bowl of water. Working with a couple of wrappers at a time, place about 1 tablespoon of the meat mixture in the center of the wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up (itll look like a half moon). Press on the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.
Place a large skillet with a lid over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minute on each side. Add the stock to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3 to 4 minutes (if all of the liquid absorbs but the potstickers arent done yet, add a few splashes more liquid and continue cooking).
Serve the pot stickers on top of the Sweet and Sour Slaw.