Chinese dumplings very yummy. 5 pot stickers makes one serving.
1. Heat a large skillet over a high heat. Add oil to pan, swirl to coat. Add 1\2 cup onions, garlic, ginger, and mushrooms, stir fry for 3 minutes. Remove from pan and col sightly. Combine mushroom mixture, 1 tablespoon soy sauce, hoisin sauce, pepper and pork in a medium bowl.
2 Arrange 8 skins on a clean surface, cover with a damp cloth to keep from drying out. Spoon about 1 1\2.teaspoons pork mixture in the center of each kin. Damp the edges with water and fold over sealing the circle. Repeat with all the skins till pork mixture is gone.
3. Combine 1\4 cup water with brown sugar in s!mall bowl. Add remaining green onions, soy sauce, sherry, chili. Combine well.
4. Heat skillet over high heat. Grease pan , ad pot stickers 6 to 8 at a time.Cook till browned.In another pan add some water bring to a boil. About1\2 cup or so. Add pot stickers and steam till water disappears. Repeat with remaining pot stickers..
5.. After coking freeze or serve immediately with dipping sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 280 | ||
Calories from Fat: 42 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 6.5mg | 2 % | |
Sodium 442.8mg | 15 % | |
Potassium 125.7mg | 3 % | |
Total Carbohydrate 50.2g | 15 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 48.7g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 280
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