WONTON POT STICKERS WITH SOY REDUCTION

Wonton Pot Stickers with Soy Reduction image

Bok choy is a type of Chinese cabbage with white stems and dark green leaves. In a pinch, regular cabbage will do. These appetizers-full of sausage, cilantro, ginger, and onion-freeze so well, I always make large batches. Then I have extras to pull out of the freezer at a moment's notice.-Michael Angelo, Spring, Texas

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield about 3-1/2 dozen (about 2/3 cup sauce).

Number Of Ingredients 15

Previous Next

Ingredients

1/2 cup mirin (sweet rice wine)
1/2 cup balsamic vinegar
1/4 cup reduced-sodium soy sauce
2 fresh basil leaves
POT STICKERS:
1-1/2 cups finely chopped bok choy
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh gingerroot
1 tablespoon chopped green onion
1 tablespoon oyster sauce
3/4 teaspoon toasted sesame oil
1 pound ground pork
45 wonton wrappers
ADDITIONAL INGREDIENT:
1 to 4 tablespoons toasted sesame oil

Steps:

In a small saucepan, combine mirin, vinegar and soy sauce. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Stir in basil; steep, covered, 2 minutes. Cool slightly; discard basil. Transfer sauce to a freezer container., For pot stickers, combine the first six ingredients in a large bowl. Add pork; mix lightly but thoroughly., Place about 1 tablespoon pork mixture in center of each wonton wrapper. (Cover wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling and press edges to seal., Place on waxed paper-lined baking sheets; freeze, covered, until firm. Transfer pot stickers to resealable plastic freezer bags; return to freezer., To use pot stickers: Thaw sauce in refrigerator overnight. In a large skillet, place a greased steamer basket over 1 in. of water. In batches, arrange frozen pot stickers in a single layer on basket; bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-14 minutes or until a thermometer inserted in filling reads 160°. Remove pot stickers from steamer; repeat with remaining pot stickers, adding additional water as needed., In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, brown steamed pot stickers 1-2 minutes on each side or until golden brown, adding additional oil as needed. Serve with sauce.

Nutrition Facts : Fat 3 g fat (1 g saturated fat), Cholesterol 7 mg cholesterol, Sodium 122 mg sodium, Carbohydrate 6 g carbohydrate, Fiber trace fiber, Protein 3 g protein.