International Recipes

Chinese Beef Pot Stickers with
Quartet of Dipping Sauces

These are delicious Chinese appetizers. If time allows, make all four dipping sauces so that guests can have a choice.

Chinese Beef Pot Stickers

Ingredients

  • 1 pound ground beef (95% lean)
  • 1 tablespoon sesame oil
  • 1 1/3 cups finely chopped button mushrooms
  • 1 tablespoon minced garlic
  • 1/4 cup chopped green onions
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon pepper
  • 1/4 cup reduced sodium soy sauce
  • 40 wonton wrappers (3 1/4 to 3 1/2 inch squares or 3 1/2 inch rounds)
  • 2 cups water, divided
  • Maple-Wasabi, Citrus, Thai Peanut and Spicy Sweet-and-Sour Dipping Sauces (recipes in Notes)

Instructions

  1. Prepare desired Dipping Sauce(s); set aside.
  2. Heat oil in 12 inch nonstick skillet over medium heat until hot.
  3. Add mushrooms and garlic; cook and stir for 3 to 5 minutes or until tender and liquid has evaporated.
  4. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature.
  5. Add Ground Beef and soy sauce; mix lightly but thoroughly.
  6. Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air.
  7. Place on baking sheet lined with parchment or waxed paper.
  8. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
  9. Wipe out same 12 inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot.
  10. Arrange 10 pot stickers in single layer in skillet; pan fry for 4 minutes, turning once.
  11. Carefully add 1/2 cup water. Cover; cook for 2 to 3 minutes.
  12. Remove pot stickers keep warm.
  13. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
  14. Serve pot stickers with dipping sauce(s).

Yield: 40 pot stickers

Notes

Maple-Wasabi Dipping SauceCombine 6 tablespoons maple syrup, 1/4 cup reduced-sodium soy sauce, 1 tablespoon wasabi paste and 2 teaspoons minced fresh ginger in small bowl. Makes about 2/3 cup.

Citrus Dipping Sauce Combine 1/2 cup fresh tangerine or orange juice, 1/4 cup mirin (sweet rice wine), 2 tablespoons reduced-sodium soy sauce, 1 tablespoon chopped green onion, 2 teaspoons sesame seeds and 1 teaspoon minced fresh ginger in small bowl. Makes about 1 cup.

Thai Peanut Dipping Sauce Combine 1/3 cup light coconut milk, 1/4 cup creamy peanut butter, 2 teaspoons fresh lime juice, 2 teaspoons reduced-sodium soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger and 1/4 teaspoon ground red pepper in small bowl until smooth. Makes about 2/3 cup.

Spicy Sweet-and-Sour Dipping Sauce Combine 1/2 cup water, 1/4 cup sugar, 1 tablespoon rice vinegar, 1 tablespoon reduced-sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon minced fresh ginger and 1/2 teaspoon chili garlic sauce in small saucepan; bring to a boil, stirring occasionally. Boil for about 2 minutes or until slightly thickened; cool slightly before serving. Makes about 1/2 cup

Nutrition

Per pot sticker: 46 calories; 1g fat (0.4g saturated fat; 0.4g monounsaturated fat); 8mg cholesterol; 114mg sodium; 5g carbohydrate; 0.2g fiber; 3g protein; 1.2 mgniacin; 0.0mg vitamin B6; 0.2mcg vitamin B12; 0.6mg iron; 4.7mcg selenium; 0.7mg zinc; 8.5mg choline

Per pot sticker with wasabi dipping sauce: 56 calories; 1g fat (0.4g saturated fat; 0.4g monounsaturated fat); 8mg cholesterol; 182mg sodium; 7g carbohydrate; 0.2g fiber; 4g protein; 1.2mg niacin; 0.0mg vitamin B6; 0.2mcg vitamin B12; 0.6mg iron; 4.7mcg selenium; 0.8mg zinc; 8.6mg choline

Per pot sticker with Citrus Dipping Sauce: 52 calories; 1g fat (0.4g saturated fat; 0.4g monounsaturated fat); 8mg cholesterol; 145mg sodium; 6g carbohydrate; 0.2g fiber; 4g protein; 1.2mg niacin; 0.0mg vitamin B6; 0.2mcg vitamin B12; 0.6mg iron; 4.7mcg selenium; 0.7mg zinc; 8.7mg choline

Per pot sticker with Thai Peanut Dipping Sauce: 57 calories; 2g fat (0.6g saturated fat; 0.8g monounsaturated fat); 8mg cholesterol; 132mg sodium; 5g carbohydrate; 0.3g fiber; 4g protein; 1.4mg niacin; 0.1mg vitamin B6; 0.2mcg vitamin B12; 0.6mg iron; 4.8mcg selenium; 0.7mg zinc; 9.5 mg choline

Per pot sticker with spicy sweet-and-sour dipping sauce: 51 calories; 1g fat (0.4 g saturated fat; 0.4g monounsaturated fat); 8mg cholesterol; 133mg sodium; 6g carbohydrate; 0.2g fiber; 3g protein; 1.2mg niacin; 0.0mg vitamin B6; 0.2mcg vitamin B12; 0.6mg iron; 4.7mcg selenium; 0.7mg zinc; 8.5mg choline

Attribution

Recipe and photo used with permission from: Texas Beef Council


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