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| POT STICKERS |
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| INGREDIENTS FOR FILLING |
2 c Ground Turkey (or 1 cup ground turkey and 1
cup small bay shrimp)
2 c Finely Chopped Bok Choy (blanch whole stock,
white and green parts, finely chop; then squeese
out excess water in cheese cloth)
1 T Minced Ginger
1 T Minced White Part of Green Onion (save green
part)
2 Egg Whites
1/2 t White Pepper
1 t Salt
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| INGREDIENTS FOR SAUCE: |
1/2 c Low Sodium Soy Sauce
1/2 c Vinegar (mixed together)
To taste Crushed Chili Pepper with Oil
Garnish with Chopped Green Onions
(green part)
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| INGREDIENTS FOR WRAPPERS: |
1 Package of Pot Sticker Wrappers or Gyoes
1 Whipped Egg White
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| TO PREPARE: |
| Mix all filling ingredients in bowl.
Cover and place in refrigerator for 1 hour.
To stuff pot stickers, place one teaspoon of stuffing mix in
center of wrapper.
Brush egg white around outer edge.
Fold in half and tuck |
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| This is a foolproof way to cook pot stickers. Place the desired
number of pot stickers on plate and steam for 8-10 minutes.
When done place flat side in a teflon-coated skillet with little
poly-unsaturated oil (no olive oil - too strong of a taste).
Cook over medium-high heat until crispy golden brown.
Remove and serve with soy-vinegar sauce for dipping. |
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