Sweet Potato Pot Stickers |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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I added a Southern twist to pot stickers. The ginger-flavored sweet potatoes are a surprising filling, but are oh so savory and delicious.Mary Marlowe Leverette, Columbia, South Carolina Ingredients:
1-1/2 cups finely grated peeled sweet potatoes |
1 medium onion, finely chopped |
1 cup finely shredded cabbage |
1 tablespoon sesame oil |
1 tablespoon reduced-sodium soy sauce |
2 teaspoons grated fresh gingerroot |
1 teaspoon pepper |
24 pot sticker or gyoza wrappers |
2 tablespoons canola oil, divided |
1 cup chicken broth, divided |
additional reduced-sodium soy sauce, optional |
Directions:
1. In a small bowl, combine the first seven ingredients. Place 1 teaspoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp paper towel to prevent them from drying out.)
2. Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds. Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling.
3. In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, arrange pot stickers flat side down in pan; cook for 1-2 minutes or until bottoms are lightly browned.
4. Add 1/2 cup broth; bring to a simmer. Cover and steam for 6-10 minutes or until broth is almost absorbed. Uncover; cook for 1 minute or until bottoms are crisp and broth is evaporated. Serve with additional soy sauce if desired. Yield: 2 dozen.
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