These are so good you will never be able to buy them at the store again! Make up a bunch and freeze them so you can pull them out any time you want a quick appetizer. Scrumptious!!
3 c. minced Napa cabbage
12 oz. ground pork
4 minced scallions
4 t. soy
1-1/2 t. grated ginger
1 grated garlic clove
2 egg whites
¾ t. salt
1/8 t. pepper
24 wonton wrappers*
Combine all of the ingredients except wrappers in a
bowl. To assemble put about 1 TB of the
pork mixture into the center of each wrapper.
Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling and pinch the
edges to seal. (May be frozen at this point.)
Heat 2 TB oil in skillet over medium heat. Cook potstickers about 5 minutes or until
brown on both sides. Reduce heat to
low, add ½ c. water, cover pan and steam about 10 minutes or until water
evaporates. Serve with dipping sauce.
*You can also buy round wonton wrappers which will make the half-moon shaped potstickers.
*You can also buy round wonton wrappers which will make the half-moon shaped potstickers.
DIPPING SAUCE:
¼ c. soy sauce
2 TB rice vinegar
2 TB mirin
2 TB water
2 t. chili garlic paste
Splash of sesame oil
Drizzle of honey
Finely diced scallion
Stir all together and refrigerate until ready to serve.
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