low-cal quick

spicy pork pot stickers with ginger dipping sauce

Prep: 30 minutes Cook: 5 minutes Makes: 4 servings

  • 1 portion Shredded Pork Base (1 cup), thawed and chopped (see recipe)
  • ¼ cup finely chopped onion
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • ¼ teaspoon crushed red pepper
  • 1 egg white
  • 1 tablespoon water
  • 20 wonton wrappers
  • 1 tablespoon canola oil
  • ½ cup water
  • 1 recipe Ginger Dipping Sauce (see below)

1. Lightly flour a baking sheet; set aside. For filling, in a large bowl combine Shredded Pork Base, onion, cilantro, soy sauce, ginger, garlic, and crushed red pepper.

2. In a small bowl lightly beat together egg white and the 1 tablespoon water. For pot stickers, spoon about 1 tablespoon of the filling into the center of each wonton wrapper. Brush edges with egg white mixture. Fold wrappers in half across filling, bringing opposite diagonal corners together. Pleat edges then press to seal. Arrange each pot sticker on prepared baking sheet; cover with a clean damp kitchen towel while filling remaining wrappers.

3. In an extra-large nonstick skillet heat oil over medium-high heat. Arrange pot stickers in the skillet so they don’t touch. Cook for 2 to 3 minutes or until lightly browned on the bottom. Carefully add the ½ cup water to the skillet. Cover; reduce heat. Cook for 3 to 5 minutes more or until golden brown.

4. Meanwhile, stir together Ginger Dipping Sauce to serve with pot stickers.

Ginger Dipping Sauce: In a small bowl combine ¼ cup reduced-sodium soy sauce, ¼ cup rice vinegar, 3 tablespoons chopped green onions, 2 teaspoons grated fresh ginger, ½ teaspoon sugar, and ¼ teaspoon toasted sesame oil.

Per serving: 287 cal., 9 g fat (2 g sat. fat), 44 mg chol., 1,072 mg sodium, 29 g carb., 1 g fiber, 19 g pro.

Tip

Make the Ginger Dipping Sauce minus the green onions several hours ahead to store, covered, in the refrigerator until serving time. Add the green onions right before serving to keep them crisp and fresh.