GINA These pot stickers are ideal appetizers for the ladies. They look like cute little presents. They can be prepared early and kept warm for serving. They’re also flavored with soy, sesame, and a bit of our Neely “medicine”—cayenne pepper. Finally, they’re made with ginger—a tonic of sorts to settle our stomachs after the cocktails and conversation.

　　

Ingredients

serves 4 to 6 (about 30 to 36 pot stickers

　　1/2 pound ground chicken

　　1/4 cup finely chopped green onions, plus more for garnish

　　1 clove garlic, finely chopped

　　2 teaspoons freshly grated peeled ginger

　　2 teaspoons soy sauce, plus more for dipping

　　2 teaspoons roasted sesame oil

　　1/8 teaspoon cayenne pepper

　　1 package (about 30 to 36) square wonton wrappers (found in the refrigerated section of grocery stores)

　　Canola oil, for sautéing

　　1 cup chicken broth

　　

Step 1

Combine the ground chicken, green onions, garlic, ginger, soy sauce, sesame oil, and cayenne pepper in a medium bowl, and mix well.

　　

Step 2

Lay one wonton wrapper at a time out on your work surface. (Cover the others with a damp paper towel to keep them from drying out.) Use your finger to brush the edges of the wrapper lightly with water (to make it sticky). Place a scant teaspoon of the filling in the center of the wonton. Bring two opposite points together and seal, then bring the next two points together and twist and pleat the top, making a little purse. Repeat until all the filling has been used.

　　

Step 3

Pour the canola oil into a large skillet set over medium heat, just enough to cover the bottom of the pan. Once it’s hot and shimmering, slip half the wontons into the pan. (Make sure they are not touching or too crowded—if so, divide them into smaller batches.) Cook for 2 minutes (to sear the bottoms). Carefully pour 1/2 cup of the chicken broth into the skillet, and bring to a boil. Cover the skillet, reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once they’re done, carefully remove the dumplings to a plate. Wipe out the skillet, and repeat with the remaining dumplings and broth.

　　

Step 4

Serve sprinkled with the chopped green onions, and with soy sauce for dipping.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.