Prep 10 mins
Cook 20 mins
Cooking Light 2005
- 1 cup chopped napa cabbage (Chinese)
- 1 cup chopped spinach
- 1⁄4 cup minced green onion
- 1 tablespoon low sodium soy sauce
- 1 teaspoon minced peeled fresh ginger
- 1⁄2 teaspoon dark sesame oil
- 1 dash white pepper
- 3 garlic cloves, minced
- 1⁄3 lb ground lean pork
- 1⁄4 lb peeled and deveined shrimp, chopped
- 24 wonton wrappers or 24 gyoza skins
- 1 tablespoon canola oil, divided
- 2 cups reduced-sodium fat-free chicken broth, divided
- green onion, strips (optional)
- Combine first 10 ingredients in a bowl. Working with 1 wonton wrapper at a time (cover the remaining wrappers with a damp towel to prevent drying), spoon about 1 heaping teaspoon filling into the center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching the edges together to seal. Holding the sealed edges of the pot sticker between the thumb and first two fingers of each hand, form 3 to 4 pleats along the seal.
- Place dumpling, seam side up, on a platter. Repeat with remaining filling and wrappers to form 24 pot stickers.
- Heat 1 1/2 teaspoons canola oil in a large nonstick skillet.
- Arrange 12 pot stickers, seam sides up, in pan, and cook for 30 seconds or until browned.
- Add 1 cup of chicken broth to pan; cover and cook 5 minutes. Uncover and cook about 1 minute or until liquid evaporates.
- Remove the pot stickers from pan; cover and keep warm.
- Repeat procedure with the remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1 cup of broth.
- Garnish with green onion strips, if desired. Serve immediately.