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Pork & Shrimp Pot Stickers

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Product Description

Pork & Shrimp Pot Stickers

Yields: 48 Pot Stickers, Serves: 12

 Time: 1 hour, 15 minutes

Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, large stainless Mixing Bowl, medium stainless Mixing Bowl, Large Skillet

  • 3              cups flour
  • ¼             teaspoon salt
  • 1              cup (240 ml) warm water
  • ½             pound (230 g) shrimp, peeled and shelled, chopped fine
  • ½             pound (230 g) ground pork
  • 1              cup green cabbage, chopped #2 blade
  • 3              green onion, minced
  • ¼             cup mushrooms, minced
  • 2              tablespoons soy sauce
  • 1              clove garlic, minced
  • 1 1/3       cups (320 ml) low sodium chicken broth, divided (or homemade chicken stock)

In large Mixing Bowl combine flour, salt and warm water and mix well. On an un-floured board, knead dough until very smooth and satiny. Cover and let rest for 30 minutes.

In medium Mixing Bowl, combine the shrimp, pork, cabbage, onions, mushrooms, soy sauce and garlic. Mix well.

Divide dough into two portions, keeping half covered to keep from drying out. Roll the dough to about one-eighth (50 mm) inch thickness. Cut our 3-inch (7.5 cm) circles, place the filling in the center of each circle of dough. Fold in half, pinching the edges closed, making a few tucks along the edge. Cover finished pot sticker and complete other half.

Spray large skillet with cooking spray or lightly oil. Preheat the pan over medium heat, place Pot Stickers in pan, cooking 12 at a time. Cook until bottoms are golden brown.

Pour 1/3 cup chicken stock over the pot stickers, reduce heat to low, cover with the vent open, and steam for about 15 minutes. Remove cover and transfer pot stickers to plate. Rinse skillet, wipe dry, and repeat process beginning with cooking spray or oiling the skillet.

Serve with Soy Dipping Sauce see Stocks & Sauces for recipe.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 190; Fat Grams 4; Carbohydrate Grams 24; Protein Grams 12; Cholesterol mg 44; Sodium mg 474.

THE POINT SYSTEM: Calorie Points 1; Protein Points 1; Fat Grams 4; Sodium Points 20; Fiber Points 0; Carbohydrate Points 2; Cholesterol Points 4.

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