Ingredients
1 head of cabbage
3/4 lb ground pork
2 tbsp of scallions
1 heaping tsp of minced ginger
2 minced garlic cloves
2 tbsp tamari (gluten free soy sauce)
1 tsp rice wine vinegar (or apple cider if you prefer) –
2 tbsp sesame oil
2 tsp pepper
2 tsp kosher salt
Tools
Large stock pot with top
Large skillet with top
Tongs
Mixing Bowl
Paper Towels
Instructions
Fill your large pot 3/4 of the way with water and set to high heat and wait for it to boil.
While you’re waiting for the water to boil, break apart your cabbage head and separate the leaves – be very careful not to rip them. It helps to slowly peel them back from the edges of the leave instead of pulling from the stem. You’ll need about 10-15 leaves.
Once the water is boiling, add your leaves and cover for 7 minutes.
In the mixing bowl, mix all remaining ingredients except the sesame oil. I used my hands for this part.
When the cabbage is done, set on paper towels to drain. Put your big skillet on the stove and drizzle your sesame oil on the bottom. Don’t turn the stove on yet. Then take each leaf and remove the stem so that you have two halves. Put a heaping tablespoon of pork mixture on the edge of a leaf half and roll it up. With the edges side down, place the roll in the pan. Do this with all of your pork and leaves until you run out of pork the pan is full – it’s okay if they’re crowded.
Turn the stove onto medium heat and splash 1/4 cup of water over the rolls. Cover and steam saute for 10 minutes. When the time is up, turn your heat up to high and uncover. Saute until potstickers are browned – about a minute each side. Set aside and serve immediately with sauce of your choice (I just used tamari with sesame seeds and scallions). My mouth is watering thinking about them and I just ATE them!
Macros (per potsticker): Calories: 49Carbs: 1Fiber: 0Protein: 1Fat: 4
