Saturday, May 11, 2013

Ginger Turkey & Pork Pot Stickers

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!