ASIAN-STYLE BEEF SAUSAGE POT STICKERS

Beef Pot Stickers --
Lean Cut
  • Total Recipe Time: 1 to 1-1/4 hours
  • 42 to 44 appetizers.

INGREDIENTS

  1. 1 recipe Asian-Style Beef Sausage (recipe follows)
  2. 1-1/2 cups finely shredded cabbage
  3. 42 to 44 wonton wrappers (3-1/4 to 3-1/2-inch squares or 3-1/2-inch rounds)
  4. 1/2 cup water, divided, plus additional for sealing wontons
Dipping Sauces:
  1. Reduced-sodium soy sauce, dumpling or ponzu sauce, sweet chili sauce

INSTRUCTIONS FOR ASIAN-STYLE BEEF SAUSAGE POT STICKERS

  1. Prepare sausage. Add cabbage to skillet, mixing lightly but thoroughly. Spoon 2 teaspoons sausage mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Fold wrapper diagonally in half, sealing edges and pressing out air. Repeat with remaining filling and wonton wrappers.

    Asian-Style Beef Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons honey, 2 tablespoons reduced-sodium soy sauce, 1 teaspoon mirin (rice wine), 1/2 teaspoon ground ginger, 1/4 teaspoon five-spice powder, 1/4 teaspoon ground red pepper and 1/8 teaspoon garlic powder in large bowl, mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.
  2. Spray large nonstick skillet liberally with cooking spray. Heat over medium heat until hot. Arrange half of pot stickers in single layer in skillet; cook 3 to 4 minutes or until lightly browned, turning occasionally. Carefully add 1/4 cup water. Cover and cook 3 to 6 minutes or until internal temperature reaches 160°F. Remove pot stickers from skillet; keep warm. Wipe out skillet; repeat with cooking spray and remaining pot stickers.
  3. Serve with dipping sauces, as desired.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

    Keep wonton wrappers and filled wontons covered with clean, damp towel to prevent drying out prior to cooking.
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