If you’re using it, toss the cabbage with salt in a medium bowl and let stand for 5 minutes. Pick it up in your hand and squeeze out the excess liquid, draining it as well as you can. Add the pork, green onions, soy sauce, garlic, ginger, sugar and sesame oil and mix it all up with your hands.
To fill wontons, place a small spoonful of filling in the middle of each wrapper; moisten the edges with water (just use your finger) and fold over, pressing the edge tightly to seal. Place seam side up on a cookie sheet, pressing lightly to flatten the bottom. Cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen.)
When you’re ready to cook the potstickers, heat a drizzle of canola oil in a largeish skillet set over medium-high heat. Place half the dumplings at a time in the skillet and cook for a minute or two, until deep golden brown on the bottom, shaking the pan a few times to keep them from sticking. Don’t crowd the pan too much.
Pour about 1/4 cup stock or water into the pan. Cover, reduce heat to medium and cook for about 5 minutes – this will allow them to steam, cooking them through.
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|Serving Size: 1 Dozen (288g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 768 (82%)|
|Amt Per Serving||% DV|
|Total Fat 85.4g||114 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 44.5g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 163.3mg||50 %|
|Sodium 814.5mg||28 %|
|Potassium 711.4mg||19 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.2g|
|Protein 39.3g||56 %|
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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: 936
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