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Pot Stickers

What you need: 

1 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 cup plus 1 tablespoon warm water
1/3 cup cooking sherry
1/2 cup minced onion
1/2 cup thinly sliced green cabbage
2 cloves garlic, minced
1 tablespoon freshly grated ginger root
1/2 cup minced celery
3 tablespoon minced green onion
3 tablespoon minced cilantro
5 large mushrooms, coarsely chopped
2 tablespoon low sodium soy sauce
1-1/2 teaspoon salt or herbal salt substitute

What you do: 

In large bowl, combine flours and water. Knead 15 minutes, adding more flour to water to create a smooth, pliable dough. Cover dough tightly with plastic wrap and let rest for 20 minutes.
Heat sherry in wok over medium heat. Stir-fry onion and cabbage until limp. Add remaining pot sticker ingredients. Cook, stirring for 2 minutes. Remove mixture from heat and place in colander to drain excess moisture.
Divide dough into 24 small balls. On a lightly floured board, flatten each ball of dough into a 3-4 inch circle. Fill each circle with about 1 T filling. Fold circle into half moon shape; pinch edges to seal.
Lightly coat two large nonstick skillets (or work in batches with one skillet) with vegetable cooking spray. Set over medium heat. When hot, add pot stickers, seam side up, flattening slightly on the bottom. When the bottoms of pot stickers are golden brown, add 1/2 C water per pan. Cover and steam for 20 minutes.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

The little ones did better in the steaming process in my batch. I also needed a thin metal spatula to peel them off the bottom of my skillet without breaking them open. All in all the flavor was fantastic and the cooking process was a success! 

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For potstickers, your best bet is to assemble, then press standing up onto cookie sheet and stick the whole thing in the freezer. This freezes them with a flat bottom.  Once frozen you can transfer into a ziplock for easier storage.  When you are ready to cook, heat oil in pan and put potstickers flat side down. When the bottom browns pour in veggie broth and cover.  Turn off heat and allow the steam to finish them off.  Vineagar, chili oil, and soy sauce is a great dip!

 

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I'll be making these tonight!  I wanted to let you know that the calorie count is actually 41 per piece, not 4. We are tracking nutrition to get in shape so of course 4 cals caught my eye!!

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I made these and they probably would have been great if they didn't burn. 20 minutes with half a cup of water on medium heat was not good. So more water next time and less heat. We still tried to eat them and they were kinda burnt tasty.

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I made these tonight, and they were great!  I did us a pre-made pot sticker wrappers.  I also substituted bean sprouts for the cabbage and added some shiitake mushrooms.  Very good flavor--thanks.

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