I make pot stickers which are a smaller version. I simply use wonton wrappers instead of egg roll or spring roll wrappers.
Pot stickers are said to have originated in China, and Lumpia are a Filipino style of cooking. But I made so many changes to the recipe that it's more of a mom's American treat now.
I did my own thing for style as well as the ingredients. For the final preparation of the Lumpias I used to make, instead of typical "rolls" that looked like "burritos"-- I finished each of my "Lumpia" in a rectangular shape. The reason is that I could add more filling, which resulted in a more hearty serving-size portion.
Today, my pot stickers are a compilation of the inside ingredients, as well as the small dumpling size because of the won ton wrappers. I fold the won ton into bite-size pieces that are easy to pick up like finger-food and dip into the sauces.
Three or four make a nice size meal, but my honey often eats 5 or 6, so I double the recipe. You might want to adjust this recipe to suit your family.
When making my original Lumpia recipe, I used a combo of ground chuck and ground pork. I use ground turkey because it fits my diet plan better, and I actually can't tell the difference. Depending on what you feel like, you can modify the filling (inside ingredients) with different vegetables and different meats. Anything that you enjoy works, but take care if you are on a special diet, especially if you are a diabetic. If you follow this recipe for pot stickers to the letter, the nutritional information is noted below.
Recipe for Pot Stickers
Ingredients
1 1/2 lbs. ground chicken
1/4 cup bean sprouts, chopped
1/3 cup chopped green onion (4 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 small red and yellow bell pepper, finely chopped (1/2 cup)
1 egg white
1 package (10 ounces) round wonton skins
peanut oil2 teaspoons vinegar, rice
1 teaspoon soy sauce, reduced sodium
Preparation
Mix all ingredients except wonton skins.
Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Moisten the edges of the wonton with room-temperature water; fold wonton into a triangle and press to seal the edges. Repeat with remaining skins and chicken mixture.
Add peanut oil to wok; heat over medium heat. Cook pot stickers 4-5 at a time in skillet about 3 minutes or until light brown; turn. Repeat with remaining pot stickers, broth and soy sauce.
Dipping Sauce. Combine rice vinegar, soy sauce and 1 teaspoon water. Serve with pot stickers as a dipping sauce.
Serve pot stickers with white rice.
Ingredients
1 1/2 lbs. ground chicken
1/4 cup bean sprouts, chopped
1/3 cup chopped green onion (4 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 small red and yellow bell pepper, finely chopped (1/2 cup)
1 egg white
1 package (10 ounces) round wonton skins
peanut oil2 teaspoons vinegar, rice
1 teaspoon soy sauce, reduced sodium
Preparation
Mix all ingredients except wonton skins.
Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Moisten the edges of the wonton with room-temperature water; fold wonton into a triangle and press to seal the edges. Repeat with remaining skins and chicken mixture.
Add peanut oil to wok; heat over medium heat. Cook pot stickers 4-5 at a time in skillet about 3 minutes or until light brown; turn. Repeat with remaining pot stickers, broth and soy sauce.
Dipping Sauce. Combine rice vinegar, soy sauce and 1 teaspoon water. Serve with pot stickers as a dipping sauce.
Serve pot stickers with white rice.
Tip: Double the recipe and freeze half, pull out and bake for a quick TV treat, snack or main course for another meal.
This recipe follows the guidelines from the American Heart Association as well as the guidelines from the American Cancer Society, World Cancer Research Fund, and American Institute for Cancer Research. In addition, the meal is high in calcium, so that it helps build strong bones and also may help prevent osteoporosis.
Nutritional Information: Calories 600; Calories from Fat 170; Total Fat 19 g; Saturated Fat 4 g; Cholesterol 20 mg; Sodium 850 mg; Total Carbohydrate 83 g; Dietary Fiber 8 g; Sugars 7 g; Protein 25 g; Vitamin A 30%; Vitamin C 35%; Calcium15%; Iron 20%.
That's it for today, blog.