Wonton Pot Stickers with Soy Reduction
TOTAL TIME: Prep: 45 min. + freezing Cook: 15 min./batch
YIELD: about 3-1/2 dozen (about 2/3 cup sauce).
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
Ingredients
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1/2 cup mirin (sweet rice wine)
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1/2 cup balsamic vinegar
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1/4 cup reduced-sodium soy sauce
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2 fresh basil leaves
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POT STICKERS:
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1-1/2 cups finely chopped bok choy
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2 tablespoons minced fresh cilantro
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1 tablespoon minced fresh gingerroot
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1 tablespoon chopped green onion
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1 tablespoon oyster sauce
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3/4 teaspoon toasted sesame oil
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1 pound ground pork
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45 wonton wrappers
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ADDITIONAL INGREDIENT:
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1 to 4 tablespoons toasted sesame oil
Directions
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1.
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.
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2.
For pot stickers, combine the first six ingredients in a large bowl. Add pork; mix lightly but thoroughly.
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3.
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.
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4.
Place on waxed paper-lined baking sheets; freeze, covered, until firm. Transfer pot stickers to resealable plastic freezer bags; return to freezer.
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5.
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.
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6.
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.
Nutrition Facts
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.
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