Appetizer,  Fish,  Healthy,  Vegetables

Pot Stickers

March 16, 2011 /

I am such a dork…I literally get so excited about the silliest things. For example, I painted my nails green for St. Patty’s Day (also my favorite color). I wanted to make sure to get them painted before my trip to California…whaddya think? Greeeeeeen!

Guess what else I am excited about?! I am leaving for California today!! :-D. Yay!!! I cannot tell you how ready I am to be going away to someplace new… ::dances in chair::

Again as promised my dears a “recipe to come…” from my Great Food for Great Friends post. This one is the pot stickers recipe. I am going to show the ground turkey version because I showed the salmon version of the eggrolls. I did however use the remaining salmon left over from the eggrolls for the pot stickers as well. They were super delicious, but since it seems we have some non-salmon lovers out there I will share the other version ;-).

Ingredients for Pot Stickers:

  • 1/2 cup white wine
  • 1/2 cup water
  • 1/2 ounce dried shiitake mushrooms
  • 3/4 cup finely chopped bok choy (or cabbage)
  • 1/3 cup chopped green onions
  • 1/4 cup finely chopped water chestnuts
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon salt
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons grated lemon rind
  • 1 teaspoon dark sesame oil
  • Dash of hot sauce
  • 1/2 lbs ground lean turkey
  • Wonton wrappers
  • 2 tablespoons cornstarch
  • 1/4 cup vegetable oil, divided
  • 1 cup water, divided

To prepare pot stickers, bring white wine and water to a boil in a small saucepan. Remove from heat and add the mushrooms. Cover and let stand for 30 mins or until the mushrooms are tender. Drain and discard liquid. Finely chop mushrooms and then combine them with bok choy, green onion, water chestnuts, soy sauce, salt, ginger, lemon rind, sesame oil, hot sauce and turkey. Stir well.

Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons turkey mixture into the center of each wrapper. Moisten the edges of the wrapper with water. Bring 2 opposite corners to the center pinching points to seal. Bring remaining 2 corners to center also pinching at points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet and sprinkle with cornstarch.

(the toothpicks helped me indicate if they were turkey or salmon)

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of the pot stickers; cook for 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pain; cover and cook for 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining pot stickers.

Then you take some of that yummy sauce that is in my previous post with the green onions, soy sauce, rice wine vinegar, sesame oil, garlic, ginger, and red pepper and drizzle it on the stickers and you have this…

Only 196 calories in 3 of these babies, eat up! 😀

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