More Great Recipes: Asian | Gluten-Free

POT STICKER FILLING


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Member since 2014

Serves 18 - 20 | Prep Time | Cook Time

Ingredients

*Use G.F. Egg Roll Wrappers Recipe
225 g Ground pork
180 ml Minced suey choy
1 Green onion, mince
5 ml/1 tsp Grated ginger, fresh
2.5 ml/1/2 tsp Salt
10 ml/2 tsp Sesame seed oil
15 ml/1 tbsp GF soy sauce
25 g/1/2c Mushrooms
Black pepper


Mix all ingredients together. Microwave a small portion, taste and adjust seasoning if necessary.


Roll out small (1 inch diameter) balls of dough into thin rounds about 1-2 mm.


Lightly egg wash the outside edge.


Place a small scoop of filling in the middle then fold over and pinch closed.


Place some oil in a pan and heat. Add the potstickers, crowding the pan.


As they start to brown on one of the three sides turn them once and then add 1 cup of either stock or water. Cover the pan and cook on a medium high heat until all of the water has evaporated and potstickers have once again started to fry in the remaining oil.


Take off the heat


Pairs Well With


Notes

Reprinted from Celi-Yak News Summer 2012

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