EVOO (Extra Virgin Olive Oil)
8 oz. Sliced Crimini Mushrooms
1 Medium Onion – Small Dice
8 Scallions - Roots/Tops cut off – Diced
2 Cups Napa
Cabbage – Shredded & Diced
1 Jalapeno – Seeded & Small Dice
1 Serrano Chili – Seeded & Small Dice
1 Grilled Zucchini – Small Dice (doesn’t have to be grilled,
that’s just what I had)
1 Carrot – Peeled & Small Dice
10 oz. Ground Turkey
10 oz. Ground Pork
4 Roasted Garlic Cloves – Smashed into a paste (can be raw,
not roasted if needed)
1 tbsp Corn Starch
2 tbsp Brown Sugar
1 tbsp Grated Fresh Ginger
1 tbsp Rice Wine Vinegar
2 tbsp Low Sodium Soy Sauce
1 tsp Toasted Sesame Oil
1 Package Won Ton Wrappers
2 Cups (approx) Chicken Stock
In a large pan, over med/high heat, add about 2 tbsp EVOO.
Once heated, add the mushrooms. Brown on
both sides (about 10 minutes) then add in the onion and sautee another 10
minutes.
In a large bowl add the (cooled) mushroom/onion mixture,
scallions, cabbage, jalapeno, Serrano chili, zucchini, carrot, turkey, pork
& garlic.
In a small bowl combine the corn starch, brown sugar,
ginger, rice wine vinegar, soy sauce and sesame oil. Stir to combine.
Add the liquid mixture to the large bowl and mix to combine.
Wet the edges of the won tons with water. Add about 1 tsp of the filling. Pull opposite corners together in the middle
and pinch down the sides to secure the filling inside doesn’t spill out.
In a large shallow pan w/ lid, add about 1 cup of chicken
stock and bring to a simmer. Add in the pot stickers (in batches) and
cover. Simmer about 5 minutes. Take out and place on paper towel to drain
the water. Add more chicken stock for
other batches.
In a large pan over med/high heat, add about 2 tbsp EVOO.
Add in the pot stickers and cook to brown the bottom. Enjoy!
