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$7.69 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 89% 
Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Pan Fried Pork and Chive Potstickers at home. Watching your figure? This dairy free recipe has 4127 calories, 192g of protein, and 238g of fat per serving. For $7.69 per serving, this recipe covers 63% of your daily requirements of vitamins and minerals. This recipe serves 1. It works best as a hor d'oeuvre, and is done in about around 45 minutes. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have salt, all purpose flour, ground pork, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is awesome. Try Pan Fried Shrimp and Pork Potstickers #SundaySupper, Pan-Fried Onion & Chive Dip, and Pan-Fried Pork Dumplings for similar recipes.
Potstickers can be paired with Sparkling rosé and Sparkling Wine. 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 Bellissima Sparkling rosé. It has 4.5 out of 5 stars and a bottle costs about 24 dollars.
This is an elegant, bright rosé, with hints of strawberry and grapefruit, and a soft, persistent foam. Uncorked at the very last minute, Bellissima Sparkling Rosé pairs perfectly with smoked salmon, shellfish, and seafood hor d’oeuvres such as tuna tartare, sushi, and sashimi.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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.
If you prefer lean meat and you can't find ground pork (which is generally leaner than ground beef), look for extra lean ground beef, ground turkey, or even ground bison.
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
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.
Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."
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.
Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.
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.
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