Asian Dumplings (potstickers) with Rice

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Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 90.0

Total Fat: 2.0 g
Cholesterol: 0.0 mg
Sodium: 16.0 mg
Total Carbs: 16.2 g
Dietary Fiber: 0.6 g
Protein: 2.0 g

View full nutritional breakdown of Asian Dumplings (potstickers) with Rice calories by ingredient

Introduction

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. 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.

Minutes to Prepare: 30

Minutes to Cook: 15

Number of Servings: 24

Ingredients

~ Dumpling Dough/ Wrappers~

2 Cups flour

1/2 Cup of water

Pinch of salt

~ Dumpling Filling~

1/2 small red cabage

1 Bok Choy (easy to obtain ask your grocer)

3 Long Carrots

2 cloves of garlic finely choped

1 Silverdollar sized Fresh Ginger

2 Tbl spoons of Olive Oil

3-4 Tbl Spoons of Honey

Salt & Pepper to taste

~White Rice~

2 cups of Rice

1 Cup water

1 Tbl spoon of Olive Oil

Directions

~ Dumpling Dough/ Wrappers~
Combine flour, water, and salt in a mixing bowl
Mix until dough pulls away from bowl and is slightly sticky
You may add a splash of water at a time until deisired texture is reached.
Set mixing bowl aside with a wet paper towel covering it until later use.

~Dumpling Filling~
Heat a large skillet with the Oilve Oil on med-Hi heat
Chop red cabbage and bok choy into thin bite size pieces
Shave all carrots with potato peeler
Chop Garlic and peeled and chopped Ginger
Throw all veggies in skillet
Stir and add Honey
(Add Salt & Pepper to taste)
Cook until all veggies are soft and fully cooked
Take off heat and set aside.

~White Rice~
Rinse Rice until water runs clear to reduce startch
Add all ingredients and cook as shown on bag of rice

Now lightly flour table and hands pinroller (wine bottle works too)
Pinch off small balls of dough off at a time
roll in hands until round
Place on table and roll evenly thin try to keep a round shape
the thicknes should be about as thick as this letter E
Lightly dust Table Pin and Hands as needed

After all dough is rolled in to little pancakes take the cooled Veggies and add a few pinches to center of rolled dough.
Use the juice from the Veggie Mix to make a seal along the edge of the dough with your finger on One half.
Fold over and seal and set aside
Should make a half moon shape
Repeat untill all dough is filled
( You will Have left over Veggies)

Now in a Large pot coat with Olive Oil on Med-Hi heat.
Brown all Dumplings
When they have a light golden brown color on botton add 1/2 cup of water Cover Pot with lid until Most or all water has evaporated.

Serve the dumplings with the side of rice with the extra veggies on top.

Also a great Dipping sauce is a Spicy Peanut sauce you can buy or make yourself.
You may also use Soy Sauce

You can feed 6 on this recipe.

Number of Servings: 24

Recipe submitted by SparkPeople user RAECROSS.