| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Appetizer |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Whole wheat pastry flour |
| 1 |
c |
Unbleached white flour |
| 1/2 |
c |
Plus |
| 1 |
tb |
Warm water |
| 1/3 |
c |
Cooking sherry |
| 1/2 |
c |
Minced onion |
| 1/2 |
c |
Thinly sliced green cabbage |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Freshly grated ginger root |
| 1/2 |
c |
Minced celery |
| 3 |
tb |
Minced green onion |
| 3 |
tb |
Minced cilantro |
| 5 |
lg |
Mushrooms; coarsely chopped |
| 2 |
tb |
Low sodium soy sauce |
| 1 1/2 |
ts |
Salt or herbal salt substitute |
INSTRUCTIONS
Date: Thu, 14 Mar 96 08:54:04 EST
From: "Shari L. Clayton" <Shari_L._Clayton@dsmllp.com>
In large bowl, combine flours and water. Knead 15 minutes, adding more
flour to water to create a smooth, pliable dough. Cover dough tightly with
plastic wrap and let rest for 20 minutes.
Heat sherry in wok over medium heat. Stir-fry onion and cabbage until limp.
Add remaining pot sticker ingredients. Cook, stirring for 2 minutes. Remove
mixture from heat and place in colander to drain excess moisture.
Divide dough into 24 small balls. On a lightly floured board, flatten each
ball of dough into a 3-4 inch circle. Fill each circle with about 1 T
filling. Fold circle into half moon shape; pinch edges to seal.
Lightly coat two large nonstick skillets (or work in batches with one
skillet) with vegetable cooking spray. Set over medium heat. When hot, add
pot stickers, seam side up, flattening slightly on the bottom.
When the bottoms of pot stickers are golden brown, add 1/2 C water per pan.
Cover and steam for 20 minutes. Makes 24 pot stickers.
Per pot sticker: 4 cal, 2 G protein, 0.7 G fat, 8 G carb, 0 chol, 1 G fiber
NOTES : I usually use pot sticker "skins" found in the produce section of
my local supermarket - this is probably not as healthy as the way outlined
above, as I'm sure they are made with all white flour, and I don't know the
fat content, but it does save time, and they do an adequate job of holding
the filling.
Also, you can freeze the "raw" pot stickers in a single layer on a cookie
sheet, and when solidly frozen, transfer to ziplocs or a tupperware. Be
Sure They are Solidly Frozen, or you will end up with pot stickers en masse
(trust me). To cook, just plop the frozen pot stickers in a pan and proceed
as usual.
MC-RECIPE@MASTERCOOK.COM
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http://www.erols.com/hosey.
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