Pot Stickers (you Pick Your Protein)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups all-purpose flour (looking to substitute whole wheat soon)
• 1/2 teaspoon salt
• boiling water (i just fill a teapot and pour it from there)
• 1 lb meat (chicken, lamb, shrimp, etc...cooked and chopped in a food processor)
• 1/4-1/2 cup water chestnut (chopped and drained)
• 2 teaspoons ginger (fresh and grated)
• 2 tablespoons reduced sodium soy sauce
• 1 teaspoon splenda sugar blend for baking
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic (minced and i usually use more)
• 1/2 cup egg beaters fat-free liquid egg product
• 1 teaspoon pepper (or more to taste)
• 2 tablespoons cornstarch
• 1/4 cup oil (for frying..i use peanut but any frying oil will work)
• 1/2 cup water

Recipe

• 1 dough:.
• 2 (note: you can skip this part if you like by purchasing premade wonton wraps from your local grocer. you will find them in the cold/produce section typically).
• 3 sift flour and salt into a large bowl.
• 4 make a well in the middle and begin pouring boiling water -- about 1/4 cup at a time.
• 5 mix with a spoon and continue to add boiling water until the dough begins to be sticky.
• 6 flour your hands and working surface well.
• 7 remove dough from bowl and hand knead about 5-10 minutes until it is pretty smooth and elastic.
• 8 once kneaded into a ball, place a glass bowl or plastic wrap over it and let sit for 30 minutes or so.
• 9 roll into long tube and cut into 24 equal sized pieces.
• 10 roll those pieces out with a rolling pin into about 3-4" rounds.
• 11 filling:.
• 12 combine all of the ingredients from above filling ingredients and mix well with a spoon.
• 13 assembly:.
• 14 scoop about 1 tbsp of mixture and place into the middle of the dough round.
• 15 pull up opposite sides of dough and fold over and pinch down. pinch the ends and flute with your fingers.
• 16 cooking:.
• 17 heat oil in skillet over medium to medium high.
• 18 put pot stickers in batches into the hot oil and pan fry until the bottoms brown -- remove the batches as they finish and place on a plate
• 19 once all are pan fried and over medium heat, place them all back into the frying pan with the remaining oil, add about 1/2 cup warm water into the pan
• 20 cover and steam for about 5-8 minutes or until the pot sticker is well steamed.
• 21 serve immediately with a soy or sweet and sour dip of your choice.