Appetizer, Dinner, Main Dish
1 medium head cabbage
1 pound lean ground pork
2 green onions, chopped
2 teaspoons sesame oil
1 tablespoon soy sauce
1/4 teaspoon ground ginger
nonstick cooking spray
1. Bring a large pot of water to a boil. Wash and cut cabbage in half. Cut the core from each half of the cabbage by slicing it out in a triangular wedge.
2. Separate at least 16 of the large outer cabbage leaves from both halves, and then add to boiling water. (Save remaining raw cabbage for coleslaw or another meal.) Boil for 2 minutes, until cabbage is crisp-tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.
3. Prepare the pot sticker filling by combining the ground pork, chopped green onions, sesame oil, soy sauce, and ground ginger in a large mixing bowl. Use your hands to mix well.
4. Place a large nonstick pan over medium-high heat and spray with nonstick cooking spray. Form the pork filling into thick oval patties about the shape and size of your thumb.
5. Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout. Depending on the size of your pan, you may need to cook patties in 2 batches. Serve cooked pork patties alongside leaves for your guests to wrap themselves, or wrap each individually, securing with toothpicks.
George’s Tips | Pot stickers are almost always served alongside a sweet and tangy dipping sauce. Make one quick with 1⁄4 cup low-sodium soy sauce, 2 teaspoons sesame oil, 1 teaspoon minced garlic, and 1⁄2 of a packet of sugar substitute.
Variation | Though pork is more traditional, ground chicken or turkey can be substituted in its place. You can also skip wrapping the pot stickers and finely chop the cabbage raw, adding about 1⁄2 cup of it to the pork mixture. Form into balls and cook to make Asian Porcupine Meatballs.
calories: 180|fat: 9g |protein: 17g| fiber: 2.5g |net carbs: 6g