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Prep Time: 22 Minutes Cook Time: 15 Minutes |
Ready In: 37 Minutes Servings: 6 |
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To save time, ask the butcher for 1/2 pound lean ground pork. Ingredients:
1/4 cup plum sauce |
2 tablespoons low-sodium soy sauce |
3 green onions |
1 tablespoon chopped peeled fresh ginger |
2 garlic cloves |
1/3 cup fresh cilantro leaves, loosely packed |
2 (3/4-inch-thick) center-cut boneless pork loin chops |
1 large egg, separated |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
24 won ton wrappers |
2 teaspoons sesame oil, divided |
1 (14-ounce) can fat-free, less-sodium chicken broth |
Directions:
1. Combine plum sauce and soy sauce in a small bowl; stir well. Cover and chill.
2. Place green onions and next 3 ingredients in a food processor; pulse 10 times or until mixture is finely chopped. Remove from food processor, and place in a large bowl.
3. Trim fat from pork; slice pork into thin slices. Place pork in food processor; pulse until pork is finely ground. Add pork to green onion mixture. Stir in egg yolk, salt, and pepper until thoroughly combined.
4. Working with 1 won ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 1 rounded teaspoon pork mixture onto center of each wrapper. Moisten edges of dough with beaten egg white, and bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Place pot sticker on a platter; cover loosely with a towel to keep from drying. Repeat procedure with remaining pork mixture and won ton wrappers.
5. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-low heat. Arrange half of pot stickers in pan. Cook 3 minutes on each side or until lightly browned. Remove from pan; set aside. Repeat procedure with remaining sesame oil and pot stickers.
6. Return pot stickers to pan; add broth. Bring to a boil. Cover, reduce heat, and simmer 3 minutes. Remove pot stickers from pan using a slotted spoon; serve with plum sauce mixture.
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