Ming Tsai shares recipes for kids with allergies

In the bowl of a food processor, pulse together the Napa cabbage, ginger, garlic and scallion whites until combined. Add chicken, season with salt and pepper and continue to pulse until well combined and finely chopped. Take a small sample and pan-sear or microwave to taste for seasoning.

If making potstickers:
To fill the potstickers, place about 1/2-tablespoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Fold each wrapper in half to form a half-moon shape. Seal the top center of each dumpling by pressing between the fingers and, starting at the center, make 3 pleats, working toward the bottom right. Repeat, working toward the bottom left corner. Press the dumplings down gently on the work surface to flatten the bottoms.

Heat a large non-stick skillet over high heat. Add the oil and swirl to coat. When the oil shimmers, add the potstickers, flattened bottoms down, in rows of five, and cook in batches without disturbing until brown, about 6 minutes. Add about 1/2 cup of water and immediately cover to avoid splattering. Lift the cover and make sure about 1/8-inch of water remains in the pan; if not, add a bit more. Steam until the pot stickers are puffy yet firm and the water has evaporated, 6 to 8 minutes. If the water evaporates before the potstickers are done, add more in 1/4-cup increments. If the potstickers seem done but water remains in the pan, drain it and return the pan to the stove top.

Continue to cook over high heat to allow the pot stickers to re-crisp on the bottom, 2 to 3 minutes. Transfer the pot stickers to a platter and serve with the dipping sauces in individual small bowls.

If making patties:
Form chicken-cabbage mixture into roughly the shape of an oval hamburger. Heat a non-stick skillet over high heat and lightly coat with oil. Sear chicken patties until well-colored on both sides and cooked through, about 6-8 minutes total. Remove patties to a paper towel-lined plate. To serve, place a few lettuce cups on each plate and fill with a chicken patty each. Serve with dipping sauces for spooning over top.

For soy-vinegar dipping sauce:
In a small bowl combine all and mix. Use or store in fridge.

For rice vinegar dipping sauce:
Combine rice vinegar, sugar and scallions; stir to dissolve sugar. Use or store in fridge.