These traditional Asian pot stickers will be a fast family favorite. They are easier and healthier than fried egg rolls but have a similar flavor with the seasoned pork and cabbage filling.
- 8 oz ground pork
- 1 onion, finely chopped
- 1 cup shredded green cabbage
- 2 tsp grated fresh ginger
- 1 tsp sesame oil
- 1 Tbsp soy sauce
- 1 tsp white pepper
- 24 wonton wrappers
- 2 Tbsp vegetable oil
- 2 cups chicken stock
- In a bowl, mix together the pork, onion, cabbage, ginger, sesame oil, soy sauce and white pepper.
- Place 1 teaspoon filling in a wonton wrapper and then brush the edges with a little water.
- Fold the wrapper in half and then press the edges together so that they seal.
- Continue to fill wrappers until all the filling is used.
- In a large skillet, heat 1 tablespoon of oil over medium high heat. Make sure the entire bottom of the pan is covered with the oil (swirl the pan around if needed to coat the entire bottom).
- Fry the wontons until they are golden brown, or about 1 minute. Work in batches to prevent crowding.
- Continue to fry the pot stickers, adding more oil as needed.
- Add all the pot stickers to the pan and add enough broth so that they are covered.
- Cover with a lid and simmer for about 10 minutes, or until the chicken stock or nearly completely absorbed.
- Serve warm with additional soy sauce.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Diet tags: High protein
Number of servings (yield): 4
Culinary tradition: Chinese
Entire recipe makes 4 servings
Serving size is about 6 pot stickers with filling
Each serving = 7 Points
PER SERVING: 271 calories; 10.8g fat; 23.8g carbohydrates; 19.2g protein; 1.9g fiber