Pot Stickers with Sesame Ginger Dipping Sauce
NO DEFROSTING NEEDED!
INGREDIENTS | SERVES 4–6
- 1 pound ground pork
- ½ head of cabbage, finely chopped
- ¼ cup finely chopped green onion
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- ½ teaspoon fresh gingerroot, minced
- 2 (14-ounce) packages round pot sticker wrappers (wonton wrappers)
- 2 tablespoons cooking oil (used on reheating day)
- ½ cup chicken broth (used on reheating day)
- Sesame Ginger Dipping Sauce
In a skillet, brown the ground pork. Drain and crumble the pork so it is in very small pieces.
In mixing bowl, mix the cooked pork, cabbage, green onion, soy sauce, sesame oil, sugar, and ginger. Mix thoroughly.
Line a baking sheet with wax paper.
To make the pot stickers, lay a wrapper flat and put about a teaspoon of filling on it. Wet the edges, fold it over, and seal tightly.
Flash freeze the pot stickers, and then transfer to freezer bag.
Add 2 tablespoons oil to a skillet. Put frozen pot stickers in the skillet (12 at a time) and cook 5 minutes on one side until golden brown.
Reduce the heat to low, add chicken broth, and cover. Let them steam until they soak up most of the chicken broth, about 10 minutes.
Uncover and cook an additional 2–3 minutes until wrappers have shrunk down over filling. Serve with Sesame Ginger Dipping Sauce.
Calories: 411 | Fat: 18g | Protein: 21g | Sodium: 626mg | Carbohydrates: 41g | Fiber: 2g
A pot sticker is a Chinese dumpling that can be stuffed with a variety of ground meats and vegetables. When cooked, the dumpling is browned on one side, then simmered in a liquid.