Pot Stickers RecipeTagged in Vegetarian
In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly
with plastic wrap and let rest for 20 minutes.
Heat sherry in wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring for 2
minutes. Remove mixture from heat and place in colander to drain excess
Divide dough into 24 small balls. On a lightly floured board, flatten
each ball of dough into a 3-4 inch circle. Fill each circle with about 1
T filling. Fold circle into half moon shape; pinch edges to seal.
Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot,
add pot stickers, seam side up, flattening slightly on the bottom. When
the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.
Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber
NOTE: I usually use pot sticker "skins" found in the produce section
of my local supermarket - this is probably not as healthy as the way
outlined above, as I'm sure they are made with all white flour, and I
don't know the fat content, but it does save time, and they do an
adequate job of holding the filling. Also, you can freeze the "raw" pot
stickers in a single layer on a cookie sheet, and when solidly frozen,
transfer to ziplocs or a tupperware. Be Sure They are Solidly Frozen, or
you will end up with pot stickers en masse (trust me). To cook, just plop
the frozen pot stickers in a pan and proceed as usual.
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 1/2 cup plus 1 tablespoon warm water
- 1/3 cup cooking sherry
- 1/2 cup minced onion
- 1/2 cup thinly sliced green cabbage
- 2 cloves garlic
- 1 tablespoon freshly grated ginger root
- 1/2 cup minced celery
- 3 tablespoon minced green onion
- 3 tablespoon minced cilantro
- 5 large mushrooms
- coarsely chopped
- 2 tablespoon low sodium soy sauce
- 1-1/2 teaspoon salt or herbal salt substitute
+ Add Comment or Review
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
Way to go!
Insert the HTML code below into your blog or website to proudly display your achievement.