Potsticker Dumplings
Potsticker Dumplings takes approximately 1 hour and 5 minutes from beginning to end. Watching your figure? This dairy free recipe has 124 calories, 5g of protein, and 7g of fat per serving. For 32 cents per serving, you get a hor d'oeuvre that serves 24. If you have napa cabbage, won ton wrappers, oil, and a few other ingredients on hand, you can make it. It is brought to you by Kraft Recipes. A few people made this recipe, and 24 would say it hit the spot. Overall, this recipe earns a rather bad spoonacular score of 21%. Similar recipes include Cook the Book: Potsticker Dumplings, Tiny Pork Belly Potsticker Dumplings, and Turkey Potsticker.
Servings: 24
Preparation duration: 45 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 cup KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing, divided
1 egg, lightly beaten
4 green onions, chopped (about 1/3 cup)
1 lb. ground pork
1-1/2 cups chopped napa cabbage (about 3 oz.)
10 tsp. oil, divided
1/4 cup soy sauce, divided
1-1/4 cups water, divided
1 pkg. (12 oz.) round won ton wrappers (about 4 doz.)
Equipment:
frying pan
Cooking instruction summary:
Mix pork, cabbage, onions, egg and 2 Tbsp. each of the dressing and soy sauce 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, remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. water. Serve as a dipping sauce with the dumplings.
Step by step:
1. Mix pork, cabbage, onions, egg and 2 Tbsp. each of the dressing and soy sauce 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.
2. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat.
3. 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.
4. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.
5. Combine remaining 2 Tbsp. dressing, remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. water.
6. Serve as a dipping sauce with the dumplings.
Nutrition Information:
covered percent of daily need
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