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Wonton Pot Stickers with Soy Reduction

Wonton Pot Stickers with Soy Reduction
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
45 ServingsPrep: 45 min. + freezing Cook: 15 min./batch

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.
© Taste of Home 2013

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Wonton Pot Stickers with Soy Reduction (continued)

Directions (continued)

  • 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).
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013