Pork Pot Stickers

D made these. They were good and you should make them. The only think missing was a sauce, which we can look up one next time.

They are a bit of a PITA to make, but D said let the pork mixture cool, and it will be easier.

Pork Pot Stickers

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.

YIELD: 10 servings (serving size: 3 pot stickers)
COURSE: Appetizers, Hors d'Oeuvres

Ingredients

Cooking spray
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


Preparation

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.

Nutritional Information
Calories: 118; Fat: 3.9g (Saturated fat: 1.1g; Monounsaturated fat: 0.8g; Polyunsaturated fat: 0.6g); Protein: 7g; Carbohydrate: 14g; Fiber: 1.1g; Cholesterol: 17mg; Iron: 0.7mg; Sodium: 190mg; Calcium: 8mg


Cooking Light NOVEMBER 2006