Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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No need for fancy folds: Just moisten wrapper edges and seal.

Adam Hickman
Recipe by Cooking Light July 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

active:
1 hr 10 mins
total:
1 hr 10 mins
Yield:
Serves 8 (serving size: about 5 potstickers and 1 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Add oil; swirl to coat. Add garlic; cook 1 1/2 minutes, stirring constantly. Stir in carrot; cook 1 minute. Stir in cabbage; cook 3 minutes or until wilted. Stir in 1 tablespoon chili garlic sauce; cook 30 seconds. Remove pan from heat; stir in 2 tablespoons soy sauce. Cool; stir in shrimp.

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  • Arrange 8 gyoza skins on a clean work surface. Spoon about 2 rounded teaspoons shrimp mixture in center of each skin. Moisten edges of skins with water. Fold in half; press edges together to seal. Place on a baking sheet sprinkled with cornstarch; cover to prevent drying. Repeat with remaining gyoza skins and shrimp mixture. Set aside, or follow freezing instructions.

  • Bring remaining chili garlic sauce, remaining soy sauce, 1 tablespoon water, honey, and vinegar to a boil in a small saucepan. Cook 3 minutes or until thickened, stirring frequently.

  • Heat a large skillet over medium heat. Coat both sides of potstickers with cooking spray. Arrange 10 potstickers in skillet; cook 2 minutes or until browned. Turn potstickers over. Carefully add 1/3 cup water to skillet; cover and steam 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove potstickers from pan; keep warm. Repeat with remaining potstickers and water. Serve with soy sauce mixture.

  • How To: Freeze: Sprinkle uncooked potstickers with cornstarch; freeze on a baking sheet until firm. Place in a zip-top plastic freezer bag; freeze up to 2 months. Reheat: Follow step 4 using frozen potstickers, steaming for 7 minutes.

Nutrition Facts

195 calories; fat 4.3g; saturated fat 0.6g; mono fat 1.6g; poly fat 1.6g; protein 11g; carbohydrates 25g; fiber 1g; cholesterol 89mg; sodium 606mg; calcium 60mg; sugars 8g; added sugar 7g.
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