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
1/2 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.
*Next time I will mist dumplings with a spray bottle before baking to give them more of the traditional soft texture.
- 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.