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
Total TimePrep: 45 min. + freezing Cook: 15 min./batch
Makesabout 3-1/2 dozen (about 2/3 cup sauce)
- 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 to 4 tablespoons toasted sesame oil
- In a small saucepan, combine mirin, vinegar and soy sauce. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Stir in basil; steep, covered, 2 minutes. Cool slightly; discard basil. Transfer sauce to a freezer container.
- For pot stickers, combine the first six ingredients in a large bowl. Add pork; mix lightly but thoroughly.
- Place about 1 tablespoon pork mixture in center of each wonton wrapper. (Cover wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling and press edges to seal.
- Place on waxed paper-lined baking sheets; freeze, covered, until firm. Transfer pot stickers to resealable plastic freezer bags; return to freezer.
- To use pot stickers: Thaw sauce in refrigerator overnight. In a large skillet, place a greased steamer basket over 1 in. of water. In batches, arrange frozen pot stickers in a single layer on basket; bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-14 minutes or until a thermometer inserted in filling reads 160°. Remove pot stickers from steamer; repeat with remaining pot stickers, adding additional water as needed.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown steamed pot stickers 1-2 minutes on each side or until golden brown, adding additional oil as needed. Serve with sauce.
Editor's NoteLook for mirin in the Asian condiments section.
Nutrition Facts1 pot sticker with about 1/2 teaspoon sauce: 54 calories, 2g fat (1g saturated fat), 7mg cholesterol, 114mg sodium, 6g carbohydrate (1g sugars, trace fiber), 3g protein.
Originally published as Pot Stickers w/Shoyu Reduction Sauce in Taste of Home October 2011
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