Lean and Green Cabbage Wrapped Chicken Potstickers
Optavia
4
20 minutes
12 minutes
Asian
Main Dish
This little recipe has blown up the internet with its fun take on the traditional recipe! Full of flavor, this recipe for Lean and Green Cabbage Wrapped Potstickers is not only part of a great Optavia 5&1 recipe lineup, it's also fabulous for people who are following a low carb recipe diet or just looking for an alternative to easy potsticker recipes.
The shortcut to flavor in this one is the Garlic and Spring Onion seasoning combined with fresh grated ginger. The result? OMG an amazing dish that is sure to please even the fussiest of eaters.
Enjoy!
Stacey
Ingredients
- 1 pound raw cabbage leaves, medium sized (about 4-6” around)
- 2 pounds 98% lean ground chicken (or turkey)
- 1 Tablespoon Stacey Hawkins Garlic and Spring Onion Seasoning
- 2 teaspoons fresh ground ginger
- ½ teaspoon Stacey Hawkins Dash of Desperation Seasoning
- 4 teaspoons Stacey Hawkins Valencia Orange Oil
- 2 Tablespoons fresh chopped cilantro leaves, divided
DIPPING SAUCE
- 4 teaspoons Stacey Hawkins Valencia Orange Oil
- 2 Tablespoons low sodium soy sauce
- 4 drops liquid stevia, unflavored (or ¼ a small packet)
- pinch red pepper flakes (optional)
Directions
Bring 8 cups of water to a rolling boil in a large pot. While water is coming to a boil, place 6-8 C cold water and ice cubes in a large bowl and place next to the stove. Place a large kitchen towel on the counter next to the bowl.
When the water is boiling, “dunk” each leaf into the water and let cook for 10 seconds or so, until bright green. Immediately remove from the boiling water and place in the ice bath for another 5 seconds. Repeat the process until all the leaves are blanched- making sure that you dry each leaf thoroughly with the towel immediately after it comes out of the ice bath.
In a large bowl, mix the meat, fresh ginger, 1 Tablespoon of chopped cilantro, Garlic and Spring Onion and Dash of Desperation seasonings.
Divide the mixture equally among the leaves. Place a dollop of meat in the center of the dry cabbage leaf, tuck the bottom of the leaf onto the meat, then the sides and then the top to make a little potsticker. Place seam side down on a plate and repeat the process until all the rolls have been made.
In a large cast iron pan, heat the Valencia orange oil over medium high heat. Place the potstickers in the pan and cook for 12-14 minutes, flipping to brown both sides. Cooking time will vary depending on overall size of the potstickers so ensure temperature of 165° F is reached before serving.
Divide into 4 equal portions, sprinkle with fresh cilantro and serve with dipping sauce. Enjoy!
DIPPING SAUCE
Mix all ingredients in a small bowl and whisk to combine.
