Pot Stickers (You Pick Your Protein)

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 Minutes

Servings: 4

Adapted from several recipes I've combined (as usually do) and changed to suit my need to find ways to make everything healthier ....sometimes it works, sometimes it doesn't ;-) but this recipe finally hit a home run.

Ingredients:

1 1/2 cups all-purpose flour (looking to substitute whole wheat white soon)

1/2 teaspoon salt

boiling water (i just fill a teapot and pour it from there)

1 lb meat (chicken, pork, shrimp, etc...cooked and chopped in a food processor)

1/4-1/2 cup water chestnut (chopped and drained)

2 teaspoons ginger (fresh and grated)

2 tablespoons reduced sodium soy sauce

1 teaspoon splenda sugar blend for baking

2 teaspoons sesame oil

1 tablespoon rice vinegar

1 teaspoon garlic (minced and i usually use more)

1/2 cup egg beaters fat-free liquid egg product

1 teaspoon pepper (or more to taste)

2 tablespoons cornstarch

1/4 cup oil (for frying..i use peanut but any frying oil will work)

1/2 cup water

Directions:

1. Dough:.
2. (Note: You can skip this part if you like by purchasing premade wonton wraps from your local grocer. You will find them in the cold/produce section typically).
3. Sift flour and salt into a large bowl.
4. Make a well in the middle and begin pouring boiling water - about 1/4 cup at a time.
5. Mix with a spoon and continue to add boiling water until the dough begins to be sticky.
6. Flour your hands and working surface well.
7. Remove dough from bowl and hand knead about 5-10 minutes until it is pretty smooth and elastic.
8. Once kneaded into a ball, place a glass bowl or plastic wrap over it and let sit for 30 minutes or so.
9. Roll into long tube and cut into 24 equal sized pieces.
10. Roll those pieces out with a rolling pin into about 3-4 rounds.
11. Filling:.
12. Combine all of the ingredients from above filling ingredients and mix well with a spoon.
13. Assembly:.
14. Scoop about 1 Tbsp of mixture and place into the middle of the dough round.
15. Pull up opposite sides of dough and fold over and pinch down. Pinch the ends and flute with your fingers.
16. Cooking:.
17. Heat oil in skillet over medium to medium high.
18. Put pot stickers in batches into the hot oil and pan fry until the bottoms brown - remove the batches as they finish and place on a plate
19. Once all are pan fried and over medium heat, place them all back into the frying pan with the remaining oil, add about 1/2 cup warm water into the pan
20. Cover and steam for about 5-8 minutes or until the pot sticker is well steamed.
21. Serve immediately with a soy or sweet and sour dip of your choice.

By RecipeOfHealth.com