Baked Asian Pot Stickers [a.k.a. Dumplings]



**Make sure you have PLENTY of time to make these puppies [allow at least an hour before they even START to cook!]— they aren't for a night when you are pressed for time that's for certain!**

*Makes about 40 Dumplings*
2 cups [half head] napa cabbage, sliced finely
1 lb browned ground meat: chicken, turkey, pork or beef [ I went with half turkey/ half beef] 
3 green onions, diced
1 clove of garlic, minced
1 cup shredded carrot
1 TB soy sauce
1/2 tsp salt
1 tsp sesame oil
Pot sticker [wonton] wraps
Vegetable  or canola oil (for cooking)
  • Cook meat, drain grease and add: cabbage, green onions, garlic, carrots, soy sauce, sesame oil. Stir until thoroughly combined and cook on Medium for about 5-8 minutes [until cabbage and carrot is soft and wilty], stirring occasionally.
  • Spread out the pot sticker wraps and scoop a heaping teaspoon of filling onto the center of each wrap. 
  • Wet the entire outer edge of each pot sticker wrap with finger tips
  • To fold the pot sticker: Bring corners up together and press seams together.
  • Really make sure they are sealed, so the filling doesn't fall out.
**I've tried recipes that pan fry the steam and one that suggested boiling. Both met with less than stellar results. I liked the baking or steaming with an asian bamboo steaming basket methods best. 
*Next time I will mist dumplings with a spray bottle before baking to give them more of the traditional soft texture.
    1.  Line baking pan with foil and spray with non-stick cooking spray [or use parchment paper.] Bake the pot stickers at 425 degrees for 8 minutes. Come out perfectly crispy outside with the piping hot filling juicy on the inside. * I fit about 20 pot stickers on a baking sheet*
    **P.F. Chang's Mongolian Dipping Sauce**
    1 tsp Extra light olive oil
    ½ tspn ginger powder
    1 TB minced garlic 
    ½ cup soy sauce 
    ½ cup water 
    2/3 cup dark brown sugar [ or light with 1/2 tsp. of molasses]
    2 large green onions 

    Make the sauce by heating everything together to a boil, then reduce to simmer for 3-5 minutes. Remove from the heat. 

    Bamboo Steamer directions: 
    Lay a single layer of lettuce leaves along the bottom, leaving a bit of space in between, set dumplings on  lettuce. Perfect! Steam for about 12-15 minutes.

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