Cook Time: 45 minutes
Prep Time: 30 minutes
Servings = 36
Ingredients:
1/3 cup celery
3 oz cooked lean pork, loin and shoulder blade
1 cup water
1 Tbs Sherry wine, dry
1 1/2 tsp cornstarch
36 Wonton wrappers, 3 1/2" square ( can be found either in the health food section of your grocery store or in the
produce area where some soy foods are found).
1 Tbs low sodium soy sauce
1/3 cup fresh chopped cabbage
1/4 cup dehydrated green onion, minced
1 tsp peanut oil
Directions:
1. In a medium bowl combine pork, cabbage, celery and green onion; mix well and set aside.
2. Combine first amount of soy sauce and oil with the sherry; stir in cornstarch till dissolved.
3. Pour soy mixture over pork mixture; toss to coat, cover and chill 30 minutes.
4. Spoon about 2 teaspoons filling in center of one wrapper; bring up sides diagonally to form a triangle and seal edges with water.
5. Transfer to a baking sheet and cover with a dry cloth; repeat with remaining wrappers.
6. In a large skillet heat the remaining oil.
7. Carefully place half the pot stickers in skillet. not letting sides touch; cook over medium heat 1 minute or till bottoms are browned.
8. Carefully add 1/2 of the water to skillet.
9. Reduce heat; cover and simmer 10 minutes.
10. Uncover and cook 3 to 5 minutes or till water evaporates, add more oil, if necessary; cook uncovered 1 minutes.
11. Transfer pot stickers to a baking sheet; place in a 250 degrees F oven to keep warm.
12. Repeat procedure with remaining pot stickers, oil and water.
13. Serve with Chinese mustard and soy sauce for dipping.
3 oz cooked lean pork, loin and shoulder blade
1 cup water
1 Tbs Sherry wine, dry
1 1/2 tsp cornstarch
36 Wonton wrappers, 3 1/2" square ( can be found either in the health food section of your grocery store or in the
produce area where some soy foods are found).
1 Tbs low sodium soy sauce
1/3 cup fresh chopped cabbage
1/4 cup dehydrated green onion, minced
1 tsp peanut oil
Directions:
1. In a medium bowl combine pork, cabbage, celery and green onion; mix well and set aside.
2. Combine first amount of soy sauce and oil with the sherry; stir in cornstarch till dissolved.
3. Pour soy mixture over pork mixture; toss to coat, cover and chill 30 minutes.
4. Spoon about 2 teaspoons filling in center of one wrapper; bring up sides diagonally to form a triangle and seal edges with water.
5. Transfer to a baking sheet and cover with a dry cloth; repeat with remaining wrappers.
6. In a large skillet heat the remaining oil.
7. Carefully place half the pot stickers in skillet. not letting sides touch; cook over medium heat 1 minute or till bottoms are browned.
8. Carefully add 1/2 of the water to skillet.
9. Reduce heat; cover and simmer 10 minutes.
10. Uncover and cook 3 to 5 minutes or till water evaporates, add more oil, if necessary; cook uncovered 1 minutes.
11. Transfer pot stickers to a baking sheet; place in a 250 degrees F oven to keep warm.
12. Repeat procedure with remaining pot stickers, oil and water.
13. Serve with Chinese mustard and soy sauce for dipping.
2 comments:
a quick brown fox.
jumps over the
lazy dog
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