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Chicken Pot Stickers

Photo: Mitch Mandel
If you see these little Chinese dumplings on a menu, order them; even in their worst iteration (like the oily pan-fried version from T.G.I. Friday's), they trump 90 percent of the other items in the appetizer section. Luckily, making them at home is a 10-minute project and allows you to cut calories and boost nutrition by spiking the dish with mushrooms and snap peas. This works great as an appetizer for four, or you can cut the recipe down and make it a lean mean meal for one.

Ingredients

Serves: Prep:  6min |Cook: 11min |Total: 17min
              

Directions

1.
Bring a large pot of water to a boil. Drop in the pot stickers and cook for a few minutes until tender but not gummy. Drain.
2.
Heat the oil a large nonstick skillet or saute pan over medium heat. Add the mushrooms and cook for 2 to 3 minutes, until lightly browned. Add the cooked pot stickers to the pan and cook, undisturbed, until crispy and brown on the bottom, about 2 to 3 minutes per side. In the last minute of cooking, toss in the snap peas and warm through.
3.
Remove from the heat, stir in the soy sauce, vinegar, and sriracha. Divide among 4 bowls and garnish with sesame seeds and scallions (if using).
Recipe Notes
Sesame seeds are a top source of magnesium, which help reduce stress and fight high blood pressure.

Nutritional Facts per serving

CALORIES 191.7 CAL

FAT 10.1 G

SATURATED FAT 2.3 G

CHOLESTEROL 13.3 MG

SODIUM 664 MG

CARBOHYDRATES 15.7 G

TOTAL SUGARS 3.6 G

DIETARY FIBER 2 G

PROTEIN 10.4 G
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