The addition of fine walnut
pieces to this recipe lends it a delicious modern touch.
Pork, Shrimp & Walnut
Pot Stickers
1 tablespoon canola oil
2 green onions, thinly sliced
2 tablespoons minced ginger root
1 clove garlic, minced
1 teaspoon garlic chili sauce
1/2 pound extra lean ground pork
1/2 pound peeled, deveined raw shrimp, chopped
1 cup chopped California Walnuts
2 tablespoons soy sauce
2 teaspoons sesame oil
1 (16-ounce) package dumpling wrappers, OR enough to make 48
dumplings
1 cup water
In large skillet, heat canola oil over
medium to high heat. Cook green onions, ginger, garlic and chili
sauce about 2 minutes, or until fragrant but not browned. Let
cool.
In large bowl, combine pork, shrimp, walnuts,
soy sauce, sesame oil and onion mixture until well blended.
Working with one dumpling wrapper at a
time, place rounded tablespoon of pork and walnut mixture in
center of each wrapper. Moisten edges of wrapper with water.
Fold in half, pinching edges together in small pleats to seal.
Place finished dumplings on parchment lined baking sheet; cover
with plastic wrap to prevent drying.
Spray skillet with cooking spray; heat
over medium to high heat. Arrange as many dumplings as will fit
in a single layer in bottom of pan. Cook about 4 to 5 minutes,
or until undersides are deep golden.
Add 1/2 cup of water to pan; partially
cover and cook until bottoms are crisp and water is evaporated.
Gently transfer to platter. Repeat with remaining dumplings.
Serve with your favorite Asian dipping sauce.
Makes 48 servings.
Tip: Freeze uncooked pot stickers on a
baking sheet and cover with plastic wrap; transfer to a freezer
bag once completely frozen. Pot stickers can be cooked from frozen,
simply increase cooking time by about 5 minutes.
Nutrients Per Serving: 3.3 g protein, 2.8
g fat, 6.1 g carbohydrates, 0.6 mg iron, 11 mg calcium, 107 mg
sodium, 0.4 g fibre, 63 calories.
