| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Chinese | Appetizers, Chinese | 30 | Servings |
INGREDIENTS
| 1 | t | Vegetable Oil, * See Note |
| 2 | c | Cabbage, Green Finely |
| Choppe | ||
| 1/2 | c | Water |
| 1/2 | lb | Ground Turkey, Or Chicken |
| 1/4 | lb | Shrimp, Minced |
| 1/3 | c | Green Onions, Minced |
| 1 | T | Ginger Root, Minced Peeled |
| 1/2 | t | Salt |
| 1/2 | t | Dark Sesame Oil |
| 1 | Egg White | |
| 1 | Clove Garlic, Crushed | |
| 30 | Won-Ton Wrappers | |
| 2 | t | Cornstarch |
| 2 | t | Vegetable Oil, Divided |
| **Note | ||
| 1 | c | Water, Divided |
INSTRUCTIONS
NOTE: Original recipe called for 2 t vegetable oil...this much is not needed. *NOTE: Original recipe called for 4 t vegetable oil...again, this much is not needed. Heat 1 t vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 min or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 C water, 1 T at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken an next 6 ingredients (chicken thru garlic) to bowl; stir well. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 T chicken mixture into the center of each wrapper. Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out. Heat 1 t vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 min or until bottoms are lightly browned. Add 1/2 C water to skillet; cover and cook 3 min or until the liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe the skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water. Yield: 30 appetizers Serving size: 1 pot sticker These were really excellent!! Entered into MasterCook and tested for you by Reggie Dwork <reggie@reggie.com> Recipe By : Cooking Light, Mar 1996, pg 168 Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 15:39:42 -0700 From: Reggie Dwork <reggie@REGGIE.COM> NOTES : Cal 46 Fat 1.3g Carbs 5.2g Fiber 0g Protein 3.1g Sodium 97mg CFF 26.8%
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 17
Total Fat: 1.8g
Cholesterol: 12.7mg
Sodium: 306.9mg
Potassium: 64.1mg
Carbohydrates: 16.5g
Fiber: <1g
Sugar: <1g
Protein: 4.2g