Cabbage & Pork Potstickers
- Number of Servings: 4
Ingredients
1/4 head cabbage1-1/2 large carrots1 tsp. salt1 lb. ground pork4-5 scallions, minced (~1/2 c.)1/8 tsp. white pepper1 T. sake (or substitute 1/2 T. mirin + 1/2 T. rice vinegar)1 T. shoyu3 cloves garlic, pressed1" ginger, finely grated1 egg white24-30 fresh gyoza skins (3-4" in diameter)
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.
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.
Nutritional Info 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
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