Sunday, February 20, 2011

Pot Stickers

I happen to love pot stickers.

In fact, this is the second time this week we've had them for supper. The first round was the much loved turkey pot sticker (which by the way is also a CLP recipe) and today, well, today was just fabulous. Shrimp and pork pot stickers with a tangy ginger dipping sauce.

I fell in love with these bite size filled dumplings all over again.

I think it would be so fun to have a little dinner party and serve pot stickers, pork buns, rice noodles, and other fun Asian dishes. Yum.

I told Jon I really need to stay away from the 10 for $10 bins at work- we have a delightful selection of bamboo mats, chop sticks, sauce bowls, and other themed decor items that would complete my party plan. Anyone want to come over for dinner?! ;)

Spring has arrived in my humble kitchen. It's been a lovely 70 degrees accompanied by plenty of sunshine for the last few days. The windows are open letting in the fresh air, my bones finally feel warm, and my skin is starting to look, um, less Northern.

I spent the afternoon reading a book in the sunshine and listening to birds I have yet to identify sing beautiful songs. It was heavenly.

God is good. All the time.

Here's to you and your culinary adventures, friends. Cheers!

Shrimp & Pork Pot stickers
Serves 8
150 calories per serving

1 cup chopped napa (Chinese) cabbage
1 cup chopped spinach
1/4 cup minced green onions
1 TBS low-sodium soy sauce
1 tsp minced peeled fresh ginger
1/2 tsp dark sesame oil
Dash of white pepper
3 garlic cloves, minced
1/3 pound lean ground pork
1/4 pound peeled and deveined shrimp, chopped
24 round wonton wrappers or gyoza skins
1 tablespoon canola oil, divided
1/2 cup fat-free, less-sodium chicken broth, divided
Green onion strips (optional)

Combine first 10 ingredients in a bowl. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to prevent drying), spoon about 1 heaping teaspoon filling into the center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching the edges together to seal. Holding the sealed edges of the pot sticker between the thumb and first two fingers of each hand, form 3 to 4 pleats along the seal. Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers to form 24 pot stickers.

Heat 1 1/2 teaspoons canola oil in a large nonstick skillet.

Arrange 12 pot stickers in the pan. Cook 2-3 minutes or until lightly browned. Turn dumplings; add 1/4 cup broth. Cover and simmer 5 minutes. Remove from pan; keep warm.

Repeat procedure with remaining dumplings. Serve with tangy ginger sauce.

Tangy Ginger Sauce
Makes 1/2 cup
11 cal per TBS

1/4 cup peeled, diced tomato
1/8 cup chopped green onion
1/8 cup rice vinegar
1/8 cup lime juice
1 jalapeno, seeded and chopped*
3/4 TBS sugar
1 clove garlic, minced

Combine all ingredients in a small bowl; stir well with a whisk until sugar dissolves.

* I used a little Franks Hot Sauce instead

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