Lunch: Chinese Potstickers Recipe | MyRecipes

Recipe by Nathan Fong Variations of these little dumplings are popular throughout China. They symbolize abundance and wealth for the coming year, as they are made in large amounts and, when fried golden, represent coins. In northern China they are served

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chinese Potstickers Recipe | MyRecipes

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For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

3 cups chopped napa (Chinese) cabbage (about 4 ounces)
4 dried shiitake mushrooms (about 1 1/2 ounces)
1/4 cup finely chopped green onions
2 tablespoons plus 1 teaspoon cornstarch, divided
1 1/2 teaspoons minced peeled fresh ginger
1 teaspoon sugar
1 1/2 teaspoons oyster sauce
1/8 teaspoon white pepper
5 ounces lean ground pork
5 ounces ground chicken breast
1 large egg white
48 gyoza skins
1/4 cup canola oil, divided
1 1/3 cups water, divided

Instructions

To prepare dumplings, cook cabbage in boiling water 1 minute or until tender. Drain and rinse with cold water; drain. Cool; chop.
Place mushrooms in a small bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms; chop.
Combine cabbage, mushrooms, 1/4 cup green onions, 2 tablespoons cornstarch, and next 7 ingredients (through egg white) in a large bowl. Cover and refrigerate 4 hours.
Working with 1 gyoza skin at a time (cover remaining gyoza skins to prevent drying), spoon 2 teaspoons pork mixture into center of each skin. Moisten edges of gyoza skin with water. Fold in half, pinching edges together to seal. Place dumpling, seam side up, on a baking sheet sprinkled with remaining 1 teaspoon cornstarch (cover loosely with a towel to prevent drying). Repeat procedure with remaining gyoza skins and filling.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 12 dumplings to pan; cook 3 minutes. Add 1/3 cup water. Reduce heat, and simmer 3 minutes or until water evaporates. Repeat procedure with remaining canola oil, dumplings, and water.
To prepare the sauce, combine 3 tablespoons chopped ginger and remaining ingredients in a small bowl. Serve sauce with dumplings.