Potstickers
1 lb. ground pork
1-1/2 cups finely chopped napa or savoy cabbage (about 3 oz.) or bok choy
- or - 1/4 cup minced celery and 1/2 cup minced carrots
4 green onions, chopped (about 1/3 cup)
1 egg, lightly beaten
2 Tbsp GOOD SEASONS Asian Sesame with Ginger Dressing
1/8 - 1/4 tsp ground ginger powder
-or- 2 slices fresh ginger, finely minced
1 clove garlic, finely minced 2 Tbsp soy sauce
1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)
10 tsp. oil, divided
1-1/4 cups water, divided
DIPPING SAUCE:
1 - 2 green onions, chopped
2 Tbsp GOOD SEASONS Asian Sesame with Ginger Dressing
dash of ground ginger powder or 1/2 slice fresh ginger, finely minced
1/4 tsp fresh garlic, finely minced
2 Tbsp soy sauce
1 Tbsp water
Directions:
MIX pork, cabbage, onions, egg, 2 Tbsp. each of the
dressing and soy sauce, ginger and garlic
until well blended. Spoon evenly onto won ton wrappers, adding about 1 tsp. of
the pork mixture to each wrapper. Moisten edge of each wrapper with water; fold
in half to form a half-moon, pressing edges together to seal. If desired, edges
can be pleated with five or six folds.
HEAT 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add 10 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover. Reduce heat to medium-low; cook 2 to 2-1/2 min. or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.
COMBINE remaining 2 Tbsp. dressing, garlic, ginger, green onions, remaining 2 Tbsp. soy sauce and 1 Tbsp. water. Serve as a dipping sauce with the dumplings.
NOTES:
- If round won ton wrappers are unavailable, use square won ton wrappers. Fill as directed, folding in half to form a triangle and omitting the pleating step.
- Keep won ton wrappers covered with plastic wrap until ready to use to prevent them from drying out.
- Don't fill the wonton wrappers too full, or you'll have a tough time sealing them!
- Keep the cooked potstickers in a warm oven until all are cooked.
Prep Time: 45 min
Total Time: 1 hr 5 min
Makes: About 4 doz. or 24 servings, about two dumplings each