Asian Potstickers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
Filling:1/4 cup fresh mushrooms 1/4 cup onion, minced 2 cups of shredded cabbage1/4 cup shredded carrots4 oz chicken breast2 tsp reduced sodium soy sauce1/4 tsp garlic powder1 T powdered ginger1/2 tsp sesame oil1 egg whiteWrappers:1 cup white flour1/4 cup waterMakes 30 Potstickers (Calorie count is for one potsticker)
1.In a bowl, combine water and mushrooms, cover and let soak for 5 minutes.
2.Drain, discard stems, and mince caps.
3.In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
4. Add carrots & cabbage and cook until cabbage is lightly browned (9 minutes)and carrots are tender, stirring frequently; while mixture is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
5. Spoon cabbage mixture into a medium sized bowl and let it cool.
6. Add chicken and next 5 ingredients to the bowl and mix well.
7. Mix together flour and water knead until mixed. Use round cookie cutter or a glass to cut out circles.
8. Fill circle with filling
9. Fold sides together, pinch along side until sealed. Use water to help seal.
10. Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
11. In a large non-stick skillet, heat vegetable oil over medium heat until hot.
12. Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
13. Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
14. Set finished pot stickers aside, and keep warm.
15. Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
16. Serve with soy sauce or other sauce for dipping.
Number of Servings: 30
Recipe submitted by SparkPeople user DUCKEY1466.
2.Drain, discard stems, and mince caps.
3.In a large non-stick skillet, heat vegetable oil over medium-high heat until hot; saute mushrooms in oil with onions and ginger.
4. Add carrots & cabbage and cook until cabbage is lightly browned (9 minutes)and carrots are tender, stirring frequently; while mixture is cooking add water 1 tbsp at a time to keep it from sticking to the pan, if needed.
5. Spoon cabbage mixture into a medium sized bowl and let it cool.
6. Add chicken and next 5 ingredients to the bowl and mix well.
7. Mix together flour and water knead until mixed. Use round cookie cutter or a glass to cut out circles.
8. Fill circle with filling
9. Fold sides together, pinch along side until sealed. Use water to help seal.
10. Sprinkle a baking sheet with cornstarch, and place pot stickers on baking sheet as you finish sealing them (keeping finished ones covered with a towel to keep them from drying out).
11. In a large non-stick skillet, heat vegetable oil over medium heat until hot.
12. Place 15 pot stickers in bottom of skillet and cook until bottoms are lightly browned (3 minutes).
13. Add broth to skillet and cook, covered, until liquid is absorbed (3 minutes).
14. Set finished pot stickers aside, and keep warm.
15. Wipe skillet out with a paper towel, and repeat the process with the other pot stickers.
16. Serve with soy sauce or other sauce for dipping.
Number of Servings: 30
Recipe submitted by SparkPeople user DUCKEY1466.
Nutritional Info Amount Per Serving
- Calories: 21.3
- Total Fat: 0.1 g
- Cholesterol: 2.2 mg
- Sodium: 16.1 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g
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