Pork and Ginger Pot Stickers Recipe

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Pork and Ginger Pot Stickers
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Ingredients
17
Count
Nutrition
3988
Calories
Total time
100
Minutes
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Ingredients:

  • 1/2 tbsp salt
  • 1/2 lb ground pork (don'tsp get lean pork, the fat is good for juicy and flavorful dumplings)
  • 1 1/2 tbsp minced garlic
  • 2 tbsp thin soy sauce
  • 3 tbsp sesame oil
  • 1 egg
  • 1 to 2 cups chicken stock or water
  • 1/2 tsp salt
  • 1 1/2 to 1 3/4 cups boiling water
  • 1/3 cup thin soy sauce
  • 1 tsp sesame oil
  • 1 tbsp sambal

Directions:

  1. PORK AND GINGER FILLING:
  2. Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.
  3. HOT WATER DOUGH:
  4. In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
  5. MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
  6. COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
  7. SPICY SOY DIPPING SAUCE:
  8. Combine all and serve in a small bowl.
  9. PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3987.58 Kcal (16695 kJ)
Calories from fat 1884.61 Kcal
% Daily Value*
Total Fat 209.4g 322%
Cholesterol 341.34mg 114%
Sodium 5569.38mg 232%
Potassium 2236.89mg 48%
Total Carbs 412.63g 138%
Sugars 10.63g 43%
Dietary Fiber 16.48g 66%
Protein 94.36g 189%
Vitamin C 17.3mg 29%
Iron 8.8mg 49%
Calcium 301.9mg 30%
Amount Per 100 g
Calories 190.68 Kcal (798 kJ)
Calories from fat 90.12 Kcal
% Daily Value*
Total Fat 10.01g 322%
Cholesterol 16.32mg 114%
Sodium 266.31mg 232%
Potassium 106.96mg 48%
Total Carbs 19.73g 138%
Sugars 0.51g 43%
Dietary Fiber 0.79g 66%
Protein 4.51g 189%
Vitamin C 0.8mg 29%
Iron 0.4mg 49%
Calcium 14.4mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 96.4
    Points
  • 106
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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