• prep: 25 min
• cook: 35 min
• total: 1 hr

servings:

Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store–bought wonton wrappers, is easy enough for a weeknight meal. A flavorful filling of ground chicken and celery (left over from Sage Stuffing) is seasoned with sesame oil and soy sauce and enclosed within the simply folded wonton—no pleats involved. We do cook the pot stickers the conventional way, by first frying them and then steaming them until the water evaporates and the bottoms are crisp and golden. It is imperative to use dark chicken meat (from legs and thighs) because it doesn't dry out the way leaner white meat can.

• 1 1/2 medium celery ribs, leaves reserved
• 2 garlic cloves
• 1/4 pound ground dark meat chicken
• 3 1/2 tablespoons low-sodium soy sauce, divided
• 1/4 teaspoon Asian sesame oil
• 20 wonton or gyoza wrappers
• 1 tablespoon rice vinegar (not seasoned)
• 2 tablespoons vegetable oil
• 1/2 cup water

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