The aroma and flavors of
these addictive appetizers are worth the many steps involved
in making them. Enlist one or two kitchen helpers to assemble
the potstickers ahead of time, keep covered with a kitchen towel
until ready to cook.
Oriental
Pork Pot Stickers
- 1 cup finely chopped cooked
pork tenderloin
1/3 cup finely chopped cabbage
1/3 cup minced celery
1/4 cup mined green onion
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon vegetable oil
1 1/2 teaspoons cornstarch
About 36 won ton wrappers
6 tablespoons vegetable oil
1 cup water
Chinese mustard
Soy sauce
- In a medium bowl combine
pork, cabbage, celery and green onion; mix well.
- Combine 1 tablespoon soy
sauce, sherry and 1 teaspoon oil; stir in cornstarch till dissolved.
Pour soy mixture over pork mixture; toss to coat. Cover and chill
30 minutes.
- Spoon about 2 teaspoons
filling in center of one wrapper. Bring up sides diagonally to
form a triangle and seal edges with water. Transfer to a baking
sheet and cover with a dry cloth. Repeat with remaining wrappers.
- In a large skillet heat
2 tablspoons of the oil. Carefully place half the pot stickers
in skillet, not letting sides touch. Cook over medium heat 1
minute or till bottoms are browned. Carefully add 1/2 cup water
to skillet. Reduce heat; cover and simmer 10 minutes. Uncover
and cook 3 to 5 minutes or till water evaporates. Add more oil,
if necessary. Cook, uncovered, 1 minutes. Transfer pot stickers
to a baking sheet. Place in a 250 degree F. oven to keep warm.
Repeat procedure with remaining pot stickers, oil and water.
- Serve with Chinese mustard
and soy sauce for dipping.
Makes about 36.
Nutrition Facts:
Calories 39 calories
Protein 2 grams
Fat 2 grams
Sodium 59 milligrams
Cholesterol 4 milligrams
Recipe provided courtesy
of Pork: The Other White Meat.
