Cabbage Wrapped Steamed Pot Stickers


George Stella’s recipes are always so good, and this one is no exception.  I made an adaptation of it for dinner last night, and it was a huge hit.  I added a bit more soy sauce to the recipe and used Teriyaki Sauce instead of soy sauce, the results were wonderful.

1 medium head cabbage
1 pound lean ground pork
2 green onions, chopped
2 teaspoons sesame oil
1 tablespoon soy sauce
1⁄4 teaspoon ground ginger

nonstick cooking spray 

1. Bring a large pot of water to a boil. Wash and cut cabbage in half. Cut the core from each half of the cabbage by slicing it out in a triangular wedge.  

2. Separate at least 16 of the large outer cabbage leaves from both halves, and then add to boiling water. (Save remaining raw cabbage for coleslaw or another meal.) Boil for 2 minutes, until cabbage is crisp-tender. Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.

3. Prepare the pot sticker filling by combining the ground pork, chopped green onions, sesame oil, soy sauce, and ground ginger in a large mixing bowl. Use your hands to mix well. 

4. Place a large nonstick pan over medium-high heat and spray with nonstick cooking spray. Form the pork filling into thick oval patties about the shape and size of your thumb.

 5. Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout. Depending on the size of your pan, you may need to cook patties in 2 batches. Serve cooked pork patties alongside leaves for your guests to wrap themselves, or wrap each individually, securing with toothpick

calories: 180 | fat: 9g | protein: 17g | fiber: 2.5g | net carbs: 6g

Photo Courtesy of George Stella

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