Chinese Beef Pot Stickers with Maple-Wasabi Dipping Sauce
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 Sauce Dipping Sauce
- 6 tablespoons maple syrup
- 1/4 cup reduced-sodium soy sauce
- 1 tablespoon wasabi paste
- 2 teaspoons minced fresh ginger
Preparation
- Prepare dipping sauce, combine ingredients in small bowl. Makes about 2/3 cup. Set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add ground beef and soy sauce; mix lightly but thoroughly.
- 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. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
- Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers; keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
- Serve pot stickers with dipping sauce.
Serves
40
Preparation Time:
1 1/2 to 1 3/4 hours
SOURCE:
The Beef Checkoff
