Weight Watchers Chinese Pot Stickers Recipe
Weight Watchers Chinese Pot Stickers Recipe. A delicious take on a classic recipe that will delight your taste buds. These savory dumplings are packed with a blend of lean pork, shrimp, and vegetables.
To create them, you will need finely chopped cabbage, shrimp. lean ground pork, soy sauce, sherry (or rice wine), green onion, sesame oil, ginger, garlic, wonton wrappers.
Wondering what to serve alongside these flavorful pot stickers? They make a fantastic appetizer or main dish, and can be paired with a variety of accompaniments. Serve them with a simple dipping sauce made from soy sauce, rice vinegar, and chopped ginger for an extra burst of tanginess.
If you prefer a heartier meal, serve the pot stickers over a bed of steamed rice or alongside a vibrant stir-fried vegetable medley.
Here are a few tips and tricks to ensure your pot stickers turn out perfectly every time.
Keep the wonton wrappers covered with a damp cloth to prevent them from drying out while assembling.
For a convenient make-ahead option, prepare the filling in advance and refrigerate for up to six hours before assembling.
You can even freeze the assembled pot stickers on a cookie sheet and store them in a plastic bag for up to a month, making them a great choice for quick and tasty meals.
Weight Watchers Points
1 Point (2022/2023 Plan)
MyWW Points: 1 Blue Plan and 1 Green Plan
1 WW Freestyle Point and 1 Smart Point
Related Recipes
Weight Watchers Vegetarian Pot Stickers
Weight Watchers Chinese Wonton Soup
Baked Weight Watchers Vegetable Wontons
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Weight Watchers Chinese Pot Stickers
Equipment
Ingredients
- 2 cups cabbage finely chopped
- 1 tsp salt
- ½ lb shrimp peeled, deveined and finely chopped
- 1 lb lean ground pork
- 2 tbsp light soy sauce
- 2 tbsp sherry, rice wine or white wine
- 1 tbsp green onion chopped
- 1 tbsp sesame oil
- 2 tsp fresh ginger chopped
- 2 cloves garlic minced
- 64 wonton wrappers
- ¼ cup vegetable oil
- 1 cup chicken stock
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger chopped
Instructions
- Put the shredded cabbage in a bowl and sprinkle salt on it. Wait for 5 minutes.
- Squeeze the cabbage to get rid of the liquid.
- Squeeze the liquid out of the shrimp.
- In the same bowl, mix together the cabbage, shrimp, pork, soy sauce, wine, onion, oil, ginger, and garlic. You can do this ahead of time and keep it in the fridge for up to 6 hours.
- Take a dumpling wrapper and put about 2 teaspoons of the mixture on it. Make sure to keep the other wrappers covered with a damp cloth so they don't dry out.
- Seal the edges of the wrapper by using a little water. Press out any air and make sure it's tightly sealed.
- (At this time) If you want, you can freeze the dumplings on a cookie sheet and then put them in a plastic bag. They will stay good for a month. Just remember to defrost them in the fridge before continuing.
- In 2 large skillets, heat 1 tablespoon of oil.
- Repeat for the remaining 32 dumplings.
- Place 16 dumplings in each skillet and fry them for about 1 minute or until they turn golden on one side.
- Add 1/4 cup of stock to each skillet.
- Reduce the heat to low, cover the skillets, and let the dumplings cook without turning them for around 7 minutes. They should become translucent, and most of the liquid will evaporate.
- Uncover the skillets and increase the heat to higher.
- Cook the dumplings for another 5-7 minutes until the bottoms become dark brown.
- Drain the cooked dumplings and transfer them to a platter to keep them warm.
- Repeat the frying and cooking process for the remaining 32 dumplings.
For the Dipping Sauce:
- Mix together soy sauce, rice vinegar, and fresh ginger.
Notes
Nutrition
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