1/2 yellow onion cut in thin slices
8 oz Cole-slaw angel hair fresh cabbage
1/2 tsp salt
1/2 tsp white pepper
1 Tbs soy sauce light
1 lb ground pork
2 green onion ( slice thins the white part only)
1/4 cup cilantro (chopped fine)
2 green onion ( slice thins the white part only)
1/4 cup cilantro (chopped fine)
12 oz won-ton wraps
Corn oil and water for cooking
Dipping Sauce:
1/4 cup White Balsamic Vinegar
2 Tbs Light Soy Sauce
1/4 tsp Sesame seeds
green onion garnish
green onion garnish
Directions:
Heat oil on medium high. Add onions and saute until onions are translucent. Add cabbage , salt, pepper, and soy sauce. Cook stirring frequently until all cabbage is soft about 10 min. Remove from heat and set aside to cool.
Once cabbage mixture is cooled completely add raw ground pork, green onion and cilantro. Mix well.
Place one teaspoon mixture in a single won-ton wrap. Dip your finger in water and run your wet finger around the edges of the won-ton. Fold the square won-ton on it's diagonal so it is triangle shaped and press edges together firmly. Repeat this until all the pork mixture is used.
Keep a moist paper towel over the completed pot stickers so they do not dry out before cooking.
In a nonstick large fry pan add 1 Tsp oil and coat the bottom. Place 12 dumplings in the pan and cook on medium high for 2 min until bronzed on one side. Add 1/2 cup water, cover and cook for 6 minutes until all water is evaporated. Serve immediately.
Yield: 48 dumplings
Servings: 12
Serving suggestions: Serve with yellow rice, stir fry vegetables or Asian noodles.
