- Exported from MasterCook
Recipe By : szfast
24 Preparation Time :
Categories : Chinese
Amount Measure Ingredient -- Preparation Method -- -- --
1 C Whole-Wheat Flour -- pastry
1 C Flour, White -- unbleached
1/2 C Warm Water --
1/3 C Cooking Sherry
1/2 C Onion -- minced
1/2 C Cabbage -- green, thin sliced
2 Garlic Cloves -- minced
1 Tbsp Ginger Root -- grated fresh
1/2 C Celery -- minced
3 Tbsp Green Onion -- minced
3 Tbsp Cilantro -- minced
5 Lg Mushrooms -- coarsely chopped
2 Tbsp Soy Sauce, Low Sodium
1 1/2 Tsp Salt -- or herbal salt subst
In large bowl, combine flours and water. Knead 15 min, adding more flour to
water to create a smooth, pliable dough. Cover dough tightly with plastic
wrap and let rest for 20 min.
Heat sherry in a wok over medium heat. Stir-fry onion and cabbage until
limp. Add remaining pot sticker ingredients. Cook, stirring, for 2 min.
Remove mixture from heat and place in colander to drain excess moisture.
Divide dough into 24 small balls. On a lightly floured board, flatten each 3-4 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 coating spray. Set over medium heat. When hot, add
pot stickers seam side up, flattening slightly on the bottom. When bottom
of pot stickers are golden brown, add 1/2 C water per pan. Cover and steam
for 20 min.
Makes 24 pot stickers.
**NOTE: Reggie, I usually make this recipe using the pot sticker "skins"
that I find in the produce section of my supermarket. I won't vouch for the
healthiness of these, since they probably use all white flour and I don't
know the fat content. BUT - it does save time. Also, I have had luck
freezing the pot stickers in a single layer on a cookie sheet - when
completely frozen, toss into ziploc bags or tupperwares. To cook, just plop
the frozen pot stickers in the pan and proceed as usual.
1/5 G fat,
8 G carb,
190 mg sodium,
1 G fiber - - - - - - - - - - - - - - - - - -