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Pan Fried Pork and Chive Potstickers

 
One serving costs about $7.69 One serving costs about $7.69 One serving costs about $7.69

$7.69 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 dairy-free,healthy,dairy free antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre chines,asian
spoonacular Score:89%

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.

Bellissima Sparkling Rose

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

Ingredients

Servings:
1 cup
1 cup water
water
3 cups
3 cups all purpose flour
all purpose flour
2 lb
2 lb lean ground pork
lean ground pork
1 bunch
1 bunch chives
chives
1 tsp
1 tsp dried water
dried water
4 tsps
4 tsps dried salt
dried salt
3 Tbsps
3 Tbsps sesame oil
sesame oil
some
some corn starch
corn starch
1 cup water
1 cup
water
3 cups all purpose flour
3 cups
all purpose flour
2 lb lean ground pork
2 lb
lean ground pork
1 bunch chives
1 bunch
chives
1 tsp dried water
1 tsp
dried water
4 tsps dried salt
4 tsps
dried salt
3 Tbsps sesame oil
3 Tbsps
sesame oil
some corn starch
some
corn starch

Equipment

rolling pin
rolling pin
frying pan
frying pan
stove
stove
rolling pin
rolling pin
frying pan
frying pan
stove
stove


Instructions

Begin by making the dough. Combine water and flour and mix until all flour is just incorporated. Let dough rest for 10 minutes. Next, make the filling. Mix the pork, chives, dried shrimp, salt and sesame oil. Youre now ready to start making your wrappers and filling the dumplings. Roll out the dough into long sushi roll and cut into small round 1 inch pieces. Use a small rolling pin to flatten it into a wrapper about 3 inches wide. You are looking for wrappers about the same thickness as gyoza, so when rolling out your own dough, its pretty thin. Its really an art you make small balls about 1-inch in diameter, then smash down with your hand. Roll the pin around the edges until you get your thin wrapper, leaving it a little thicker in the middle and thinner on the edges. Sprinkle some flour on a clean surface on the kitchen counter. Place each wrapper on the floured surface with the floured side facing up. Put 1 heaping tsp of the filling in the center of each wrapper. Wet your finger in the cup of water and wet all around the outer edge of the wrappers. Close it by folding it up and pressing two wetted sides together. Set it down on a flat surface and make the bottom flat. After about 20 to 30 finished dumplings, you can set a non-stick flat bottom skillet on the stove. Add 1 tablespoon of vegetable oil in it and place the dumplings all around the skillet. Add two cups of cold water, and then put a lid on the skillet. Turn the temperature to high. When the water is dry, turn the fire to low. Take out the dumplings when they are golden brown and crispy at the bottom. Serve with soy dipping sauce of chopped garlic, 1/2 c. of soy, 1/3 c. of rice wine vinegar, 1/2 tsp. of salt, 1/2 tbs. of sugar and 1/2 tbs. of sesame oil. If you like things hot, you can make a spicier dipping sauce out of hot chili paste, soy sauce and sesame oil.

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

Price Breakdown

Cost per Serving: $7.68
Ingredient
3 cups all purpose flour
2 pounds lean ground pork
1 bunch chives
4 teaspoons dried salt
3 tablespoons sesame oil
Price
$0.50
$6.03
$0.12
$0.03
$1.01
$7.68

Tips

Health Tips

  • 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.

Price Tips

  • 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

  • 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.

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
4127 Calories
192g Protein
237g Total Fat
287g Carbs
80% Health Score
Limit These
Calories
4127
206%

Fat
237g
366%

  Saturated Fat
77g
487%

Carbohydrates
287g
96%

  Sugar
1g
1%

Cholesterol
653mg
218%

Sodium
9830mg
427%

Get Enough Of These
Protein
192g
384%

Vitamin B1
9mg
639%

Selenium
350µg
501%

Vitamin B3
61mg
308%

Vitamin B2
3mg
235%

Phosphorus
1995mg
200%

Folate
735µg
184%

Vitamin B6
3mg
182%

Zinc
22mg
151%

Iron
25mg
142%

Manganese
2mg
134%

Vitamin B12
6µg
106%

Potassium
3018mg
86%

Vitamin B5
7mg
77%

Magnesium
259mg
65%

Copper
1mg
50%

Fiber
10g
41%

Calcium
200mg
20%

Vitamin K
15µg
15%

Vitamin C
8mg
11%

Vitamin E
0.82mg
5%

Vitamin A
237IU
5%

covered percent of daily need

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