Pork and Shrimp Pot Stickers Recipe

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Pork and Shrimp Pot Stickers
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Ingredients
18
Count
Nutrition
161
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. For the dipping sauce:.
  2. Place all ingredients in a small nonreactive bowl and stir to combine; set aside.For the filling:.
  3. Place cabbage and salt in a fine mesh strainer and toss with your hands to coat cabbage with salt. Place strainer over a large bowl and let sit for 10 minutes.
  4. After 10 minutes, squeeze any liquid from the cabbage with your hands, discard liquid, and place cabbage in the bowl used for straining.
  5. Add remaining ingredients and, using hands, mix thoroughly, pressing mixture against the side of the bowl until it forms a sticky mass.
  6. To form and cook:.
  7. Fill a small bowl with room-temperature water; set aside. Lay a wrapper on a clean work surface and place 1 tablespoon of the filling in the center. Dip your finger in the water and trace around the edge of the wrapper to moisten. Fold the wrapper in half by bringing the bottom up to the top, then pinch the midpoint to seal. To the right of the midpoint, and only on the top side of the wrapper, fold three pleats angling back toward the midpoint. Pinch each pleat to seal.
  8. Repeat with three pleats to the left of the midpoint, making sure the pot sticker is completely sealed. Lift the pot sticker off the work surface from the midpoint so that the pleats are vertical and facing you. Gently push down to form a flat bottom.
  9. Place on a baking sheet and cover with plastic wrap. Repeat with remaining filling and wrappers. At this point, the pot stickers can be frozen and cooked later.
  10. In a large nonstick pan with a tightfitting lid, heat 2 tablespoons of the oil over medium-high heat until shimmering. Place 12 pot stickers in a circle facing the same direction (they will look like the spokes of a wheel). Fry undisturbed until the bottoms are light golden brown, about 2 to 3 minutes.
  11. Reduce heat to medium and carefully add 1/4 cup of the measured room-temperature water (be careful because the oil may spatter).
  12. Cover and cook for 3 minutes. Uncover and, using tongs, turn the pot stickers onto their unpleated sides. Continue cooking until all the water has evaporated, the filling is cooked through, and the unpleated sides are golden brown, about 2 to 3 minutes more. Remove the pot stickers to a plate, wipe the skillet clean with paper towels, and repeat in 2 more batches. Serve with dipping sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 161.49 Kcal (676 kJ)
Calories from fat 122.79 Kcal
% Daily Value*
Total Fat 13.64g 21%
Cholesterol 32.05mg 11%
Sodium 744.68mg 31%
Potassium 105.81mg 2%
Total Carbs 5.85g 2%
Sugars 0.52g 2%
Dietary Fiber 0.33g 1%
Protein 4.02g 8%
Vitamin C 1mg 2%
Iron 0.5mg 3%
Calcium 16.6mg 2%
Amount Per 100 g
Calories 251.44 Kcal (1053 kJ)
Calories from fat 191.17 Kcal
% Daily Value*
Total Fat 21.24g 21%
Cholesterol 49.9mg 11%
Sodium 1159.42mg 31%
Potassium 164.74mg 2%
Total Carbs 9.11g 2%
Sugars 0.81g 2%
Dietary Fiber 0.52g 1%
Protein 6.26g 8%
Vitamin C 1.6mg 2%
Iron 0.9mg 3%
Calcium 25.8mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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