Wonton Pot Stickers with Soy Reduction Recipe

Wonton Pot Stickers with Soy Reduction Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Bok choy is a type of Chinese cabbage with white stems and dark green leaves. In a pinch, regular cabbage will do. These appetizers—full of sausage, cilantro, ginger, and onion—freeze so well, I always make large batches. Then I have extras to pull out of the freezer at a moment’s notice.—Michael Angelo, Spring, Texas

This recipe is:

Contest Winning

[X]

Rate Wonton Pot Stickers with Soy Reduction Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Wonton Pot Stickers with Soy Reduction Recipe

Prep: 45 min. + freezing Cook: 15 min./batch

Yield: 45 Servings

45 15 60

Ingredients

1/2 cup mirin (sweet rice wine)
1/2 cup balsamic vinegar
1/4 cup reduced-sodium soy sauce
2 fresh basil leaves
POT STICKERS:
1-1/2 cups finely chopped bok choy
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh gingerroot
1 tablespoon chopped green onion
1 tablespoon oyster sauce
3/4 teaspoon toasted sesame oil
1 pound ground pork
45 wonton wrappers
ADDITIONAL INGREDIENT:
1/4 cup toasted sesame oil

Directions

In a small saucepan, combine the mirin, balsamic vinegar and soy sauce. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add basil; cover and steep for 2 minutes. Remove basil and discard. Cool sauce and transfer to a freezer container.
For pot stickers, combine the first six ingredients in a large bowl. Crumble pork over mixture and mix well.
Place about 1 tablespoon pork mixture in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water. Fold one corner diagonally over filling and press edges to seal.
Place on a waxed paper-lined 15-in. x 10-in. x 1-in. baking sheet; freeze until firm. Transfer to resealable plastic freezer bags. May be frozen for up to 3 months.
To use pot stickers: Thaw sauce in the refrigerator overnight. Arrange a fourth of the pot stickers 1 in. apart in a greased steamer; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 12-14 minutes or until a thermometer inserted into filling reads 160°. Repeat with remaining pot stickers.
In a large skillet, cook pot stickers in oil in batches over medium-high heat for 1-2 minutes on each side or until golden brown. Serve with sauce. Yield: about 3-1/2 dozen (3/4 cup sauce).

Editor's Note: Look for mirin in the Asian condiments section.

Nutritional Facts 1 pot sticker with 3/4 teaspoon sauce equals 62 calories, 3 g fat (1 g saturated fat), 7 mg cholesterol, 122 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.

Originally published as Wonton Pot Stickers with Soy Reduction in Taste of Home October 2011, p59