5 qt Wok
11 servings, 7 dumplings each
1 pound 90% fat-free ground beef
2 cups finely chopped cabbage (#5 blade)
2 tablespoons cornstarch
2 tablespoons finely chopped green onion
2 teaspoons finely minced ginger (#1 blade)
1 egg white
1 tablespoon fish sauce
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 package (14 ounces) dumpling or pot sticker (gyoza) wrappers (77 wraps)
In a large mixing bowl, combine all ingredients except wrappers.
Spoon scant ½ tablespoon meat mixture into center of a wrapper. With fingertips, moisten edges of wrapper with water. Bring edges together to form a semi circle. Seal and set aside. Repeat with remaining wrappers and filling.
Fill wok 1/3 to ½ full with water. Bring to a boil. Boil dumplings, 7-10 at a time 5 minutes or until meat is cooked throughout.
Remove dumplings with a slotted spoon. To make sauce, simply pour a little soy sauce into a shallow bowl. Sprinkle with grated ginger. Serve dumplings warm with sauce.
(excluding sauce) 166 calories, 22g carbohydrate, 13g protein, 3.3g fat, 1.1g saturated fat, 24mg cholesterol, 375mg sodium, 0.4g dietary fiber
Extra uncooked dumplings may be frozen. Freeze in a single layer on a cookie sheet lined with foil. When frozen, remove to a plastic bag. Boil from frozen state 7-8 minutes or until meat is cooked throughout.
Wonton wrappers can be substituted for dumpling wrappers.
Original recipe by Janet Potts, RD, LD
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