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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 492.8
  • Total Fat: 23.8 g
  • Cholesterol: 106.5 mg
  • Sodium: 1,210.7 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 33.3 g

View full nutritional breakdown of Cabbage & Pork Potstickers calories by ingredient
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Cabbage & Pork Potstickers

Submitted by: DAMIENDUCKS

Introduction

This is my "main dish" potsticker recipe. For appetizers or lighter fare, use 1/2 to 3/4 lb. pork and 1 quarter more cabbage. These can be made vegetarian by substituting your crumbled tofu for the pork, if you like (though the texture is not quite as good--if you come up with something better, do share!) or by adding additional shredded vegetables. These are super easy to put together, and pretty much foolproof, so feel free to experiment with the filling. Wonton wrappers can also be used in place of gyoza skins (which should be in most supermarkets and every asian market worth it's sodium content!), but you'll need to steam wonton wrappers a little longer to get them transluscent. This is my "main dish" potsticker recipe. For appetizers or lighter fare, use 1/2 to 3/4 lb. pork and 1 quarter more cabbage. These can be made vegetarian by substituting your crumbled tofu for the pork, if you like (though the texture is not quite as good--if you come up with something better, do share!) or by adding additional shredded vegetables. These are super easy to put together, and pretty much foolproof, so feel free to experiment with the filling. Wonton wrappers can also be used in place of gyoza skins (which should be in most supermarkets and every asian market worth it's sodium content!), but you'll need to steam wonton wrappers a little longer to get them transluscent.
Number of Servings: 4

Ingredients

    1/4 head cabbage
    1-1/2 large carrots
    1 tsp. salt
    1 lb. ground pork
    4-5 scallions, minced (~1/2 c.)
    1/8 tsp. white pepper
    1 T. sake (or substitute 1/2 T. mirin + 1/2 T. rice vinegar)
    1 T. shoyu
    3 cloves garlic, pressed
    1" ginger, finely grated
    1 egg white
    24-30 fresh gyoza skins (3-4" in diameter)

Directions

Shred cabbage and carrot finely. Add salt, toss, and place in a colandar to drain for 20 mintues. When drained, squeeze out any remaining liquid and place in medium mixing bowl.


Add remaining ingredients (except for gyoza skins) and mix gently till thoroughly combined. Do not over mix. Place filling mixture in refridgerator for at least 30 minutes (up to overnight).


To form potstickers, lay out 4 skins at a time. Place 1 T. filling in the center of each skin. Moisten outer edge of each skin with fingers dipped in water. Fold skin over filling, pressing well to seal tightly. Do not leave any air bubbles in the potsticker or the filling will fall out as you try to eat it!


Place skins you're not working with and assembled potstickers under a wet paper towel so they don't dry out.


(You will have to cook these in batches, or freeze the extras in a single layer, then bag and use later).


To cook the potstickers (fresh or frozen): When all potstickers are assembled, spread 2 tsp. oil in a circular pattern in a nonstick skillet with a tight fitting lid (use a paper towel or brush to coat evenly). Arrange a batch of potstickers in the cold pan in a circular fashion. Do not crowd!


Heat pan over medium-high heat. Cook for 3-4 minutes, till bottoms of potstickers begin to brown nicely. Add 1/2 cup water to pan and cover tightly. Steam for 10-12 minutes for fresh potstickers, 14-18 minutes for frozen (no peeking!), till the skins become slightly transluscent. Remove lid and continue to cook potstickers till all liquid is cooked off and bottoms are crisped up.


Remove cooked potstickers from pan and repeat for additional batches.


Makes 24-30 potstickers (4 servings as an entree with rice or a light soup)

Number of Servings: 4

Recipe submitted by SparkPeople user DAMIENDUCKS.






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