Chinese Beef Pot Stickers with Quartet of Dipping Sauces
Courtesy of The Beef Checkoff 40 Servings • 40 Min. Prep Time • 35 Min. Cook Time| Ingredients |
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| 1 lb. ground beef (95% lean) |
| 1 Tbsp. sesame oil |
| 1-1/3 c. finely chopped button mushrooms |
| 1 Tbsp. minced garlic |
| 1/4 c. chopped green onions |
| 1 Tbsp. minced fresh ginger |
| 1/2 tsp. pepper |
| 1/4 c. reduced-sodium soy sauce |
| 40 wonton wrappers (3-1/4 to 3-1/2 in. squares or 3-1/2 in. rounds) |
| 2 c. water, divided |
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| Dipping Sauces: |
| Maple-Wasabi, Citrus, Thai Peanut and Spicy Sweet-and-Sour Dipping Sauces (recipes follow) |
Directions:
1. Prepare desired Dipping Sauce(s); set aside. (see below)
2. Heat oil in 12-in. nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3-5 min. 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.
3. Spoon 1 level Tbsp. 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.
4. Wipe out same 12-in. 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 min., turning once. Carefully add 1/2 c. water. Cover; cook 2-3 min. Remove pot stickers keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
5. Serve pot stickers with dipping sauces.
* Maple-Wasabi Dipping Sauce: Combine 6 Tbsp. maple syrup, 1/4 c. reduced-sodium soy sauce, 1 Tbsp. wasabi paste and 2 tsp. minced fresh ginger in small bowl. Makes about 2/3 c.
* Citrus Dipping Sauce: Combine 1/2 c. fresh tangerine or orange juice, 1/4 c. mirin (sweet rice wine), 2 Tbsp. reduced-sodium soy sauce, 1 Tbsp. chopped green onion, 2 tsp. sesame seeds and 1 tsp. minced fresh ginger in small bowl. Makes about 1 c.
* Thai Peanut Dipping Sauce: Combine 1/3 c. light coconut milk, 1/4 c. creamy peanut butter, 2 tsp. fresh lime juice, 2 tsp. reduced-sodium soy sauce, 1 tsp. minced garlic, 1 tsp. minced fresh ginger and 1/4 tsp. ground red pepper in small bowl until smooth. Makes about 2/3 c.
* Spicy Sweet-and-Sour Dipping Sauce: Combine 1/2 c. water, 1/4 c. sugar, 1 Tbsp. rice vinegar, 1 Tbsp. reduced-sodium soy sauce, 1 tsp. cornstarch, 1 tsp. minced fresh ginger and 1/2 tsp. chili garlic sauce in small saucepan; bring to a boil, stirring occasionally. Boil about 2 min. or until slightly thickened; cool slightly before serving. Makes about 1/2 c.
* Nutrition information is for pot stickers only and does not include sauces.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 46; Total Fat: 1g; Cholesterol: 8mg; Total Carbs: 5g; Protein: 3g; Sodium: 114mg;