CARAMELIZED ONION & PORK POT STICKERS

Caramelized Onion & Pork Pot Stickers image

My boyfriend and I enjoy making these yummy potstickers. You can use egg roll wrappers if you prefer, just cut off the corners to make them round.-Sarah Steinhilber, Inver Grove Heights, Minnesota

Provided by Taste of Home

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 16

Ingredients

FILLING:
1 large onion, chopped
1-1/2 teaspoons canola oil, divided
3 unpeeled garlic cloves
1 pound bulk pork sausage
1 cup finely chopped fresh mushrooms
2 tablespoons water
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 teaspoon salt
Dash white pepper
ASSEMBLY:
1 package (10 ounces) pot sticker or gyoza wrappers
2 tablespoons canola oil, divided
1 cup water, divided
Reduced-sodium soy sauce

Steps:

In a small skillet, saute onion in 1 teaspoon canola oil until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally., Meanwhile, place garlic on a double thickness of heavy-duty foil. Drizzle with remaining canola oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes. Cool for 10-15 minutes., Squeeze softened garlic into a large bowl. Add the mushrooms, water, cornstarch, sesame oil, salt, pepper and caramelized onion; mix well. Crumble sausage over mixture and mix well., Place 1 tablespoon of filling in the center of one wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with water. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form three to five folds., Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., In a large skillet, heat 1-1/2 teaspoons oil over medium-high heat. In batches, arrange dumplings flat side down in pan; cook for 1 to 2 minutes or until bottoms are lightly browned. Add 1/4 cup water; bring to a simmer. Cover and steam for 4-6 minutes or until water is almost absorbed and filling is no longer pink., Uncover; cook for 1 minute or until bottoms are crisp and water is evaporated. Serve with soy sauce.

Nutrition Facts : Fat 3 g fat (1 g saturated fat), Cholesterol 3 mg cholesterol, Sodium 74 mg sodium, Carbohydrate 5 g carbohydrate, Fiber trace fiber, Protein 1 g protein.