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Chinese Potstickers

 
One serving costs about $0.19

$0.19 per serving

37 people like this recipe

37 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 dairy-free,dairy free antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Chinese,Asian
spoonacular Score:22%

Spoonacular Score: 22%

 

Chinese Potstickers requires around approximately 45 minutes from start to finish. This hor d'oeuvre has 73 calories, 2g of protein, and 5g of fat per serving. This recipe serves 24 and costs 19 cents per serving. It is a good option if you're following a dairy free diet. A few people really liked this Chinese dish. 37 people were glad they tried this recipe. If you have vegetable oil, scallions, ground pepper, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 18%, this dish is not so tremendous. Users who liked this recipe also liked Chinese Potstickers, Chinese Potstickers, and Chinese Vegan PotStickers.

Sparkling rosé and Sparkling Wine are great choices for Potstickers. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Ruffino Sparkling rosé ( Split). It has 4.6 out of 5 stars and a bottle costs about 8 dollars.

Ruffino Sparkling Rose ( Split)

Ruffino Sparkling Rosé is fresh and fragrant with notes of strawberry and slight hints of rose petals. On the palate this wine has elegant bubbles and refreshing acidity, offering alluring flavors of delicate red berries and white fruits that linger through the finish. Ruffino Sparkling Rosé is enjoyable on its own as an aperitif, but also as a food companion, pairing well with a variety of dishes including grilled fish, roasted chicken, and mixed greens salads.

» Get this wine on Wine.com

Ingredients

Servings:
7.06 oz
7.06 oz lean ground pork
lean ground pork
3.53 oz
3.53 oz canned water chestnuts
canned water chestnuts
1 tsp
1 tsp sea salt
sea salt
1 tsp
1 tsp sugar
sugar
0.5 tsps
0.5 tsps black ground pepper
black ground pepper
2 tsps
2 tsps light soy sauce
light soy sauce
2 tsps
2 tsps sesame oil
sesame oil
1 Tbsp
1 Tbsp shaoxing wine
shaoxing wine
2 Tbsps
2 Tbsps scallions
scallions
25
25  dumpling wrappers
dumpling wrappers
some
some plain flour
plain flour
4 Tbsps
4 Tbsps vegetable oil
vegetable oil
0.67 cups
0.67 cups water
water
7.06 oz lean ground pork
7.06 oz
lean ground pork
3.53 oz canned water chestnuts
3.53 oz
canned water chestnuts
1 tsp sea salt
1 tsp
sea salt
1 tsp sugar
1 tsp
sugar
0.5 tsps black ground pepper
0.5 tsps
black ground pepper
2 tsps light soy sauce
2 tsps
light soy sauce
2 tsps sesame oil
2 tsps
sesame oil
1 Tbsp shaoxing wine
1 Tbsp
shaoxing wine
2 Tbsps scallions
2 Tbsps
scallions
25  dumpling wrappers
25
dumpling wrappers
some plain flour
some
plain flour
4 Tbsps vegetable oil
4 Tbsps
vegetable oil
0.67 cups water
0.67 cups
water

Equipment

mixing bowl
mixing bowl
frying pan
frying pan
blender
blender
mixing bowl
mixing bowl
frying pan
frying pan
blender
blender


Instructions

Place 200g of ground pork in a large mixing bowl. If preferred, pork may be substituted with ground chicken. Add 1 teaspoon of sea salt, 1 teaspoon of fine sugar, add 1/2 teaspoon of ground black pepper, 2 teaspoons of light soy sauce, 2 teaspoons of sesame oil and 1 tablespoon of Shaoxing Huatiao wine. Place 100g of canned water chestnuts in a chopper/blender. Chop the water chestnuts to small pieces. Add the chopped water chestnuts to the pork mixture. If preferred, use spinach or cabbage in place of water chestnuts. Add 2 to 3 tablespoons of finely chopped scallions or spring onions to the pork mixture. Combine all the filling ingredients well. Thaw the dumpling wrappers if they are frozen. Keep them well covered until they are ready to be used. Dust a dish generously with flour. This will hold the dumplings once they are made. Dust the table generously with flour. Carefully separate the sheets of dumpling wrappers and lay them on the table. Fill each wrapper with about 1.5 teaspoons of the prepared pork filling. Prepare a bowl of water. Dip finger into the water and lightly wet the rim of each dumpling wrapper. Bring the dumpling wrapper together till the opposite ends meet. Gently push the filling into the wrapper and pinch the top tip of the dumpling wrapper to seal it. From the centre of the dumpling, fold a pleat on ONE side and bring it to the other side of the dumpling. Fold towards the centre of the dumpling. Pinch to seal it. Repeat and create a 2nd pleat. Be mindful to pinch tight to seal the dumpling well. Repeat and create a 3rd pleat. Each side should have 3 pleats. Repeat the same pleating on the other end of the dumpling. Always ensure that the pleats face the centre of the dumpling. Place all prepared dumplings in a well floured dish ensuring that they do not touch each other. Set aside till ready to cook. They can also be frozen at this stage. To cook the potstickers, add 2 to 3 tablespoons of vegetable oil to a very hot frying pan. The potstickers should be cooked in at least 2 batches. When the oil is hot, add the dumplings ensuring that the flat surfaces face down. Pan fry till the bottoms of the dumplings are a nice golden brown. Add 1/3 cup of water to the pan. Cover the pan immediately and let the steam cook the dumplings for 4 to 5 minutes. Once the water has evaporated, remove the cover and let the dumplings sit in the hot pan for another minute for its base to crisp up again. These are now Chinese potstickers. Gently transfer the potstickers to a plate. Serve immediately. These Chinese potstickers are best served with a vinegar dip made with balsamic or black chinese vinegar and thinly sliced ginger. Soy sauce, chili oil or sesame oil may also be added to the dipping sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.19
Ingredient
200 grams lean ground pork
100 grams canned water chestnuts
1 teaspoon sea salt
½ teaspoons black ground pepper
2 teaspoons light soy sauce
2 teaspoons sesame oil
1 tablespoon shaoxing wine
2 tablespoons scallions
25 dumpling wrappers
some plain flour
4 tablespoons vegetable oil
Price
$1.33
$0.57
$0.03
$0.03
$0.12
$0.19
$0.24
$0.08
$1.67
$0.01
$0.22
$4.50

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

Green Tips

  • Choose organic, pasture raised pork to avoid antibiotics, hormones, and genetically modified feed. It is better for your health, for the animals, and for the planet. If you're worried about your grocery budget, try eating vegetarian meals more often during the week so you can splurge on better meat on the weekends.

Disclaimer

Nutritional Information

Quickview
72k Calories
2g Protein
4g Total Fat
5g Carbs
1% Health Score
Limit These
Calories
72k
4%

Fat
4g
7%

  Saturated Fat
2g
16%

Carbohydrates
5g
2%

  Sugar
0.29g
0%

Cholesterol
6mg
2%

Sodium
174mg
8%

Get Enough Of These
Protein
2g
5%

Vitamin B1
0.11mg
7%

Selenium
4µg
6%

Vitamin B3
0.84mg
4%

Manganese
0.07mg
3%

Vitamin B2
0.05mg
3%

Phosphorus
22mg
2%

Iron
0.41mg
2%

Vitamin B6
0.04mg
2%

Folate
8µg
2%

Zinc
0.26mg
2%

Vitamin K
1µg
2%

Copper
0.02mg
1%

Fiber
0.28g
1%

Potassium
38mg
1%

covered percent of daily need

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