- 1/2 head of cabbage
- 1 lbs ground beef raw 95% /5% is best or use ground turkey
- 1/2 cup chopped green onion
- 1/4 cup soy sauce (or 2 tablespoons liquid aminos)
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 2 tablespoon sesame oil
Directions:
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Bring a large pot of water to a boil. Wash and cut the cabbage in half.
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Cut the core from each half of the cabbage by slicing it out in a triangular wedge..
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Separate the larger outer cabbage leaves from both halves, and then add to boiling water. (Save remaining cabbage for another meal). Boil for 2 minutes, until cabbage is crisp-tender. You will need 1-2 leafs for each pot sticker.
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Use a slotted spoon to transfer cooked cabbage to a plate of paper towels to drain.
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Prepare the pot sticker filling by combining beef, chopped green onions, sesame oil, soy sauce, ground ginger and garlic powder in a mixing bowl. Mix well.
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Place a large nonstick pan over medium heat and spray with non-stick cooking spray. Form the filling into thick oval patties about the shape and size of your thumb. I ended up with potstickers.
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Place the filling patties into the pan and cook about 4 minutes on each side, until cutting into one shows no pink throughout.
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Wrap cooked patties in cabbage leaves and secure with toothpicks. Pan fry “dumplings” for 2-3 mins on medium-high heat until desired crispiness.
Serve with 1/2 cup of rice, not in recipe or ingredients. Makes 4 servings
8 potstickers per serving
