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Pot Stickers You Pick Your Protein

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Ingredients

Adjust Servings:
1 1/2 cups all-purpose flour (looking to substitute whole wheat white soon)
1/2 teaspoon salt
boiling water (i just fill a teapot and pour it from there)
1 lb meat (chicken, pork, shrimp, etc...cooked and chopped in a food processor)
1/4 - 1/2 cup water chestnut (chopped and drained)
2 teaspoons ginger (fresh and grated)
2 tablespoons reduced sodium soy sauce
1 teaspoon splenda sugar blend for baking
2 teaspoons sesame oil
1 tablespoon rice vinegar
1 teaspoon garlic (minced and i usually use more)
1/2 cup egg beaters fat-free liquid egg product
1 teaspoon pepper (or more to taste)

Nutritional information

57.9
Calories
24 g
Calories From Fat
2.7 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
93.5 mg
Sodium
7.4 g
Carbs
0.3 g
Dietary Fiber
0.2 g
Sugars
0.9 g
Protein
19g
Serving Size

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Pot Stickers You Pick Your Protein

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    Cuisine:

      Had never before made 'pot stickers' so this was a bit of a challenge for me! Turned out well, though, & we had a very enjoyable meal! used shredded chicken breast that I chopped even smaller! Also doubled the amount of garlic, something we really like! Now that I've got the hang of it, these little tasties will be on our menu more often, thanks to you & your recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

      • 70 min
      • Serves 24
      • Easy

      Ingredients

      Directions

      Share

      Pot Stickers (You Pick Your Protein), Adapted from several recipes I’ve combined (as usually do) and changed to suit my need to find ways to make everything healthier sometimes it works, sometimes it doesn’t 😉 but this recipe finally hit a home run , Had never before made ‘pot stickers’ so this was a bit of a challenge for me! Turned out well, though, & we had a very enjoyable meal! used shredded chicken breast that I chopped even smaller! Also doubled the amount of garlic, something we really like! Now that I’ve got the hang of it, these little tasties will be on our menu more often, thanks to you & your recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef], Adapted from several recipes I’ve combined (as usually do) and changed to suit my need to find ways to make everything healthier sometimes it works, sometimes it doesn’t 😉 but this recipe finally hit a home run


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      Steps

      1
      Done

      Dough:

      2
      Done

      (note: You Can Skip This Part If You Like by Purchasing Premade Wonton Wraps from Your Local Grocer. You Will Find Them in the Cold/Produce Section Typically).

      3
      Done

      Sift Flour and Salt Into a Large Bowl.

      4
      Done

      Make a Well in the Middle and Begin Pouring Boiling Water -- About 1/4 Cup at a Time.

      5
      Done

      Mix With a Spoon and Continue to Add Boiling Water Until the Dough Begins to Be Sticky.

      6
      Done

      Flour Your Hands and Working Surface Well.

      7
      Done

      Remove Dough from Bowl and Hand Knead About 5-10 Minutes Until It Is Pretty Smooth and Elastic.

      8
      Done

      Once Kneaded Into a Ball, Place a Glass Bowl or Plastic Wrap Over It and Let Sit For 30 Minutes or So.

      9
      Done

      Roll Into Long Tube and Cut Into 24 Equal Sized Pieces.

      10
      Done

      Roll Those Pieces Out With a Rolling Pin Into About 3-4" Rounds.

      11
      Done

      Filling:

      12
      Done

      Combine All of the Ingredients from Above Filling Ingredients and Mix Well With a Spoon.

      13
      Done

      Assembly:

      14
      Done

      Scoop About 1 Tbsp of Mixture and Place Into the Middle of the Dough Round.

      15
      Done

      Pull Up Opposite Sides of Dough and Fold Over and Pinch Down. Pinch the Ends and Flute With Your Fingers.

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      Hope Lewis

      Seafood sensation known for his fresh and flavorful fish dishes.

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