Pot Stickers

Makes 24 potstickers

Calories: 51 g

Carbs: 8 g

Fiber: 0 g

Protein: 3 g

Grade: C-

Cost: $0.19

1. DOUGH (PADDLE/ HOOK KNEAD 5 minutes)

   • 250 g  AP flour

   • 140 g hot water 

   • 20 g butter

   • 1/2 teaspoon salt

2. REST 30 minutes, wrapped

3. ROLL then CUT 2.5-inch discs

4. FILLING:

5. TOSS mushrooms in oil, Maggi, S&P, chili flakes, sesame oil, and crushed garlic then BAKE at 425 degrees for 20 minutes, stirring halfway through

   • • 70 g mushrooms, trimmed and quartered

6. TOSS cabbage with salt and let drain about 30 minutes then SQUEEZE dry

   • • 100 g napa cabbage, julienned, salted, rinsed, and drained

     • 1 t salt

7. MIX filling:

   • • MUSHROOMS, blitzed

     • CABBAGE, blitzed

     • 115 g ground pork/chicken

     • 2 green onions, blitzed

     • 1 T cilantro, minced

     • 7 g ginger, minced

     • 1 clove garlic, crushed 

     • 13 g oyster sauce

     • 30 g rice wine 

     • 2 g sesame oil

     • 1 t chili paste

     • 1/2 t cornstarch 

     • 1/4 t garlic grain

     • 1/8 t pepper

     • 1/8 lemongrass powder 

8. FILL and FORM potstickers with about 1 t filling per wrapper. 

9. SEAL each potsticker with cornstarch slurry.

10. KEEP potstickers covered with damp towel while FORMING

11. FRY 6 potstickers on their side for about 8 minutes on MEDIUM heat

12. ADD and STEAM for about 5 minutes

13. REMOVE LID and FINISH COOKING