Ingredients
15
15 servings
- •0.5 pound ground pork
- •0.5 medium head cabbage, finely chopped
- •1 green onion, finely chopped
- •2 slices fresh ginger root, finely chopped
- •2 water chestnuts, drained and finely chopped
- •1 teaspoon salt
- •0.5 teaspoon white sugar
- •1 teaspoon sesame oil
- •1 (14 ounce) package wonton wrappers
- •5 tablespoons vegetable oil
- •0.75 cup water
- •1 tablespoon chili oil
- •1 tablespoon soy sauce
- •1 teaspoon rice vinegar
Instructions
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.
Nutritional Facts
Per 15 servings
- Calories: 166
- Carbohydrate: 17g
- Fat: 8g
- Fiber: 1g
- Protein: 6g
- Sugar: 1g
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