These Pork Pot Stickers make a nice accompaniment to hot and sour soup. Garnish with green onion strips and serve with bottled plum sauce. Look for round gyoza skins or wonton wrappers in most supermarkets or in Asian groceries.
8 ounces lean ground pork
1/3 cup chopped green onions (about 2)
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 1/2 cups packaged cabbage-and-carrot coleslaw
3 tablespoons water
1/2 teaspoon cornstarch
30 gyoza skins
1 tablespoon peanut oil
1 cup water
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.
Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.
Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.
Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.
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We love pot stickers and this rates up with restaurant quality. Followed the advice and ran the veggies through a food processor and found the Kim Chi recipe sauce someone suggested and really liked it too. Doubled the recipe and have a ton in the freezer for future use.
These were so easy to make. I followed the advice from the review and ran the slaw and the onion through the food processor which make it alot simpler to work with when assembling. My only complaint is that the flavor is a tad on the bland side but I think that's just because they DEFINITELY need a dipping sauce which i didn't do this time. Definitely a recipe that's worth freezing ahead since it's so easy to do! Thanks for sharing this recipe!
These are our favorite Cooking Light appetizers. We always have a supply in the freezer -- and have had since the recipe was first published. We have found a few ways to make the recipe easier.
1. We always use round goyza skins. They are so much easier! Our local grocery store sometimes carry these rather than the square ones. Whenever I see the round ones, I stock up and do a double batch.
2. I run the coleslaw from the package through the food processor the make the size/shape of the pieces easier to handle during the assembly process.
3. We do not bother thawing the potstickers before cooking them. We put them directly from the freezer into the frying pan and just cook them a little longer. We love the browned bottoms and sometimes flip them over to get the browning on both sides.
4. We substitute a store-bought sauce for the one provided in the recipe. Our favorite is San-J Peanut Dipping Sauce -- and the calories are not too bad!
These were fairly easy, especially because I had my 7-year old help me do an assembly line for putting them together. Next time I'll try the tips about food processing the cooked mixture and cooking directly from the freezer. These NEED sauce; we loved them with the sauce from the Pork & Kimchi Dumplings recipe from the March 2003 Cooking Light. That moves this up to 4-5 stars!
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