posted
Craving Chinese? Potstickers without the dough wrapper:
HEATHER'S POTSTICKER PATTIES
Cabbage Mixture: 3-4 pound head napa cabbage * 1 small-medium onion, chopped, about 3 ounces 2 cloves garlic 1/2 teaspoon salt 1/2 teaspoon pepper Sweetner equal to 1 teaspoon sugar (optional) 2 tablespoons oil
Meat Mixture: 1 pound ground pork 1 pound ground turkey or chicken 1 tablespoon soy sauce 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs 5 green onions, minced Dash hot sauce 1/8 teaspoon sesame oil, optional 2 tablespoons oil, or as needed
To prepare the cabbage, chop off the bottom 3-4 inches of the stalk and thick stems. Separate the leaves. Stacking a few leaves at a time, slice them in half lengthwise through the stems. Next, slice them crosswise into very thin shreds. You'll probably have a bit left from the center of the head. Either discard or use it in another recipe.
Heat 2 tablespoons oil in a large wok or pot over medium heat. Add all of the cabbage mixture ingredients to the wok and stir-fry until the cabbage is very soft and wilted. Once the cabbage is wilted, turn the heat to high briefly and stir-fry to evaporate any excess liquid. Watch it closely so it doesn't burn. Remove from the heat.
Meanwhile, mix all of the meat mixture ingredients, except the oil, in a large bowl. Mix with your hands until the egg no longer feels slimy. Stir in the cabbage until well blended.
Divide the mixture into 8 equal size patties. Fry, 4 at a time, in oil in a large skillet over medium-low heat. Cook about 8 minutes per side or until done in the center.
Makes 8 servings Can be frozen
* You'll only end up using about 1 1/2 pounds by the time the cabbage is trimmed. The nutritional counts reflect 1 1/2 pounds of cabbage and not 3-4 pounds. If you don't have a kitchen scale, you'll need about 8 cups chopped cabbage.
Per Serving: 308 Calories; 20g Fat; 25g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
1 tsp Ginger, fresh grated 1 clove garlic, grated 2 Green Onions, sliced thinly 1 Baby Carrot, grated 1/2c Tamari Soy Sauce 1 Tbsp Dry Sherry (optional) 1 tsp Oyster Sauce 2 Minced Dried Thai Chilis or Thai Chili Flakes (optional) Sweetner, if desired 2 - 3 Tbsp Water or Chicken Broth 1 tsp Sesame Oil
Mix together and store in frig or freeze.
-------------------- "To eat is a necessity, but to eat intelligently is an art" - LaRochefoucauld
Lyme neuro symptoms for 20+ years. Infected in Maryland. Diagnosed with Lyme Jan 2011. (previously diagnosed with CFS, Fibro, peripheral neuropathy) Posts: 261 | From Colorado | Registered: Oct 2010
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For that touch of a sweetener if desired, Stevia (from a plant source) will work well (as it's best to avoid any artificial sweetener, especially aspartame).
And, if one really wants to put in wrappers, there are RICE FLOUR wrappers in some stores. But, it's nice to see way to get the flavor without the wrapper and without frying. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
Thanks, Keebler, I missed writing tamari instead of soy sauce. I usually change it in the recipes I post.
-------------------- "To eat is a necessity, but to eat intelligently is an art" - LaRochefoucauld
Lyme neuro symptoms for 20+ years. Infected in Maryland. Diagnosed with Lyme Jan 2011. (previously diagnosed with CFS, Fibro, peripheral neuropathy) Posts: 261 | From Colorado | Registered: Oct 2010
| IP: Logged |
-------------------- "To eat is a necessity, but to eat intelligently is an art" - LaRochefoucauld
Lyme neuro symptoms for 20+ years. Infected in Maryland. Diagnosed with Lyme Jan 2011. (previously diagnosed with CFS, Fibro, peripheral neuropathy) Posts: 261 | From Colorado | Registered: Oct 2010
| IP: Logged |
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