Potstickers Recipes

A perfect dinner to make with family, or to spice up a romantic night at home. This will give you and yours the quality time to talk and get to know each other. While enjoying an Exotic, Fun, Colorful, and delicious made from scratch meal.

Crispy potstickers are a great tasting Asian food treat, but each of these wonderful bites contain about 95 calories, 5 grams of fat, up to 350 grams sodium and less than a gram of fiber with 3 grams of protein. Here is a vegan alternative that is as tasty as the pork counterpart and is very low in fat.

Photo: Courtesy of thekitchn.com

Chicken and brown rice

Baked potstickers without the fattening dumpling wrapper!

Not that spicy

4 wonton wrappers=1 serving

from body & soul magazine

From Rachael Ray

Chicken Potstickers

Mend A Body Friendly!

potstickers baked on stoneware

5 wontons per serving

My husband loves these. I have guessed on the forty wraps - depends on how much filling you put in (about a Tbls) and the size of the wrap.

From Ming Tsai, foodnetwork.com

Super yummy (and occasionally requested by my friends), though not necessarily healthy or lowfat... Can be done with ground beef or turkey as well.

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.

I love potstickers! They are a great side when we have any sort of stir fry or, mmmmm, sushi! Sometimes though, I just have them as a meal on their own.

adapted from Vegetarian Times Feb 2009

GREAT tasting! Especially with the peanut sauce that I made.