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• 1 cup finely chopped cooked pork tenderloin
• 1/3 cup finely chopped cabbage
• 1/3 cup minced celery
• 1/4 cup mined green onion
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon cooking oil
• 1½ teaspoons cornstarch
• About 36 won ton wrappers
• 6 tablespoons cooking oil
• 1 cup water
• Chinese mustard
• Soy sauce
In a medium bowl combine pork, cabbage, celery and green onion; mix well. Combine 1 tablespoon soy sauce, sherry and 1 teaspoon oil; stir in cornstarch till dissolved. Pour soy mixture over pork mixture; toss to coat. Cover and chill 30 minutes.
Spoon about 2 teaspoons filling in center of one wrapper. Bring up sides diagonally to form a triangle and seal edges with water. Transfer to a baking sheet and cover with a dry cloth. Repeat with remaining wrappers.
In a large skillet heat 2 tablspoons of the oil. Carefully place half the pot stickers in skillet. no letting sides touch. Cook over medium heat 1 minute or till bottoms are browned. Carefully add 1/2 cup water to skillet. Reduce heat; cover and simmer 10 minutes. Uncover and cook 3-5 minutes or till water evaporates. Add more oil, if necessary. Cook, uncovered, 1 minutes.
Transfer pot stickers to a baking sheet. Place in a 250 degree F. oven to keep warm. Repeat procedure with remaining pot stickers, oil and water. Serve with Chinese mustard and soy sauce for dipping.
The aroma and flavors of these addictive appetizers are worth the many steps involved in making them. Enlist one or two kitchen helpers to assemble the potstickers ahead of time, keep covered with a kitchen towel until ready to cook.
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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