{Recipe of the Week}

Pot Stickers

1/2 head of cabbage, finely chopped
2 T. salt
2 cloves garlic
grated ginger (to taste preference)
1 t. pepper
2 T. olive oil
2 T. soy sauce
green onions, finely chopped
1 1b. cooked ground pork or finely diced pork chunks

Put cabbage and salt in a bowl lined with a towel. Let sit for 1/2 hour. The salt will draw out the water. Squeeze out the water and put the cabbage back in the bowl. Add the pork and seasonings. Mix together.

Spoon onto won ton wrappers (found in the produce department by the tofu). Wet edges with water, fold over, seal, making sure to press edges together well so the filling does not fall out.

Spray large skillet or frying pan lightly with oil. Fry the pot stickers over medium heat on each side until they are golden brown(approx. 2 minutes). Add about 2 T. water to pan and quickly cover with a lid so the pot stickers will steam. Pot stickers are done when the wrapper becomes translucent (approximately 1-2 minutes).

Serve with a little soy sauce mixed with ginger and garlic.

Recipe courtesy Morgan Mangum

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