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"Spring Roll" Pot Stickers

Photo: Christopher Testani

Hands-on time 40 mins
Total time 50 mins
Yield

Serves 6 (serving size: 3 dumplings)

The classic filling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan--so more crispy goodness.  

Ingredients

  • 1/2 ounce dried shiitake mushrooms
  • 1 ounce uncooked cellophane noodles (mung bean noodles)
  • 4 ounces pork tenderloin, chopped
  • 1/4 cup finely shredded carrot
  • 3/4 teaspoon fish sauce
  • 3/8 teaspoon ground white pepper
  • 18 square wonton wrappers
  • Cooking spray
  • 3 1/2 teaspoons canola oil, divided
  • 2/3 cup water, divided

Nutrition Information

  • calories 149
  • fat 4.4 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 1.2 g
  • protein 7 g
  • carbohydrate 20 g
  • fiber 1 g
  • cholesterol 14 mg
  • iron 1 mg
  • sodium 210 mg
  • calcium 16 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Bring a small saucepan of water to a boil. Add mushrooms; cook 4 minutes. Place noodles in a medium bowl; add boiling water (with mushrooms). Let stand 10 minutes or until noodles are tender; drain. Pick out mushrooms; discard stems. Finely chop mushroom caps. Snip noodles with scissors to chop.

  2. Place pork in a mini food processor; pulse 5 or 6 times or until ground. Spoon into a medium bowl. Add mushrooms, noodles, carrot, fish sauce, and pepper; mix well to incorporate (your hands work best for this).

  3. Working with 1 wrapper at a time (cover remaining wrappers to prevent drying), place wrapper on a work surface, starchy side up. Moisten edges with water. Spoon about 1 tablespoon filling into center of wrapper. Bring 2 opposite corners together; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place dumpling on a baking sheet lined with plastic wrap coated with cooking spray. Repeat with remaining wrappers and filling.

  4. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Arrange 9 dumplings in pan; cook 2 minutes or until well browned. Add 1/3 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan, and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil, remaining 9 dumplings, and remaining 1/3 cup water.