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Chicken Potstickers

photo by:kraft
Impress your guests with delicious chicken pot stickers still warm from the skillet! Making them at home is a breeze with ready-made won ton wrappers.
20 min
41 min
24 servings
Magazine Acquisition

What You Need

lb.  ground chicken breast
tub  (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
cups  finely chopped napa cabbage
cup  shredded carrots
tsp.  ground ginger
pkg.  (12 oz.) square won ton wrappers (about 4 doz.)
tsp.  oil, divided

Make It

COOK chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 to 6 min. or until done, stirring frequently. Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in cabbage, carrots and ginger.

SPOON chicken mixture onto centers of won ton wrappers, adding about 1 tsp. to each. Moisten edge of each wrapper with water; fold in half to form triangle, pressing edges together to seal.

HEAT 2 tsp. oil in large nonstick skillet on medium-high heat. Add 10 to 12 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Add 2 to 3 Tbsp. water; cover. Cook on medium-low heat 2 to 2-1/2 min. or until dumplings are done and water is evaporated. Transfer dumplings to serving plate; wipe skillet dry. Repeat with remaining oil and dumplings.

Kraft Kitchens Tips

Serving Suggestion
Serve with teriyaki sauce or hot mustard for dipping.
Substitute turkey breast for chicken and savoy cabbage for the Napa cabbage.
Make Ahead
Prepare potstickers up to 3rd step. Place in single layer on parchment covered baking sheet and freeze one hour. Remove from parchment and place in a large plastic freezer bag.
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