Ground Beef, mushrooms, garlic and green onions inside a wonton wrapper—served with your choice of sauce.
Prepare desired Dipping Sauce(s); set aside.
Heat oil in 12-inch nonstick skillet over medium heat until hot. Add mushrooms and garlic; cook and stir 3 to 5 minutes or until tender and liquid has evaporated. Remove from heat. Transfer to large bowl; stir in green onions, ginger and pepper. Cool to room temperature. Add Ground Beef and soy sauce; mix lightly but thoroughly.
Spoon 1 level tablespoon beef mixture in center of 1 wonton wrapper. (Keep remaining wonton wrappers covered with clean, damp kitchen towel to prevent drying out.) Moisten edges of wonton wrapper with fingertip dipped in water. Fold wrapper diagonally in half, sealing edges and pressing out air. Place on baking sheet lined with parchment or waxed paper. Repeat with remaining wonton wrappers and filling to form 40 pot stickers.
Wipe out same 12-inch nonstick skillet; spray liberally with nonstick cooking spray. Heat over medium heat until hot. Arrange 10 pot stickers in single layer in skillet; pan-fry 4 minutes, turning once. Carefully add 1/2 cup water. Cover; cook 2 to 3 minutes. Remove pot stickers keep warm. Repeat with remaining pot stickers. (Wipe out skillet and spray with additional cooking spray between batches to prevent sticking.)
Serve pot stickers with dipping sauce(s).
Maple-Wasabi Dipping Sauce: Combine 6 tablespoons maple syrup, 1/4 cup reduced-sodium soy sauce, 1 tablespoon wasabi paste and 2 teaspoons minced fresh ginger in small bowl. Makes about 2/3 cup
Citrus Dipping Sauce: Combine 1/2 cup fresh tangerine or orange juice, 1/4 cup mirin (sweet rice wine), 2 tablespoons reduced-sodium soy sauce, 1 tablespoon chopped green onion, 2 teaspoons sesame seeds and 1 teaspoon minced fresh ginger in small bowl. Makes about 1 cup
Thai Peanut Dipping Sauce: Combine 1/3 cup light coconut milk, 1/4 cup creamy peanut butter, 2 teaspoons fresh lime juice, 2 teaspoons reduced-sodium soy sauce, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger and 1/4 teaspoon ground red pepper in small bowl until smooth. Makes about 2/3 cup
Spicy Sweet-and-Sour Dipping Sauce: Combine 1/2 cup water, 1/4 cup sugar, 1 tablespoon rice vinegar, 1 tablespoon reduced-sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon minced fresh ginger and 1/2 teaspoon chili garlic sauce in small saucepan; bring to a boil, stirring occasionally. Boil about 2 minutes or until slightly thickened; cool slightly before serving. Makes about 1/2 cup
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, per pot sticker: 46 Calories; 9 Calories from fat; 1g Total Fat (0.4 g Saturated Fat; 0.4 g Monounsaturated Fat;) 8 mg Cholesterol; 114 mg Sodium; 5 g Total Carbohydrate; 0.2 g Dietary Fiber; 3 g Protein; 0.6 mg Iron; 1.2 mg NE Niacin; 0.2 mcg Vitamin B12; 0.7 mg Zinc; 4.7 mcg Selenium; 8.5 mg Choline.
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