I have written in this space on previous occasions, about how thrifty I am with my grocery shopping and meal preparation for my family. Well this recipe takes my frugal eye, to a whole new level, as every single ingredient that was not already on my pantry shelf, had a 50% off fluorescent pink sticker on the package! The best part is-my family thought that the casual lunch that I delivered was delicious and had no idea that I had done so with a minuscule budget. I served the pot-stickers with a choice of dipping sauces: BBQ, hoisin, spicy peanut and sweet chili and a big bowl of steamed edamame beans covered with a glistening of sea salt.
To further enhance the savings, I bought a super-sized 5 kg package of ground pork, browned it and poured off the fat. I wrapped it carefully and put it back into the freezer for another economical supper. In fact, I even rinse the ground meat with a spray of very hot water as its sits in a colander. This way you can purchase regular ground beef or pork and there is no more fact than lean or extra lean that you would pay a higher price per pound for.
Pink Sticker Pot Stickers
- 2.5 kgs of ground pork, browned and drained (and rinsed if desired)
- 1 T minced garlic
- 1 T minced ginger
- 8 oz. (weight) cremini mushrooms, finely chopped
- 1x 340 g package of prepared cabbage slaw
- ¼ c finely chopped green onion
- 1 T oyster sauce
- 1 T fish sauce
- 1 T hoisin sauce
- 1 T sesame oil
- 1 package of dumpling/won ton wrappers
- Canola oil for sautéing
- Place ground pork back into the pan and add garlic, ginger, mushrooms and continue sautéing until the mushrooms have been cooked “down” i.e. have released most of their moisture.
- Add the cabbage and green onions.
- Add the sauces and sesame oil.
- Continue to cook until the cabbage has gone limp.
- Take the pan off of the heat and allow the mixture to cool until it is not too hot to handle.
- Remove one dumpling/wonton wrapper and place flat onto the palm of your hand.
- Place a hefty spoonful of mixture in the centre of each one (the exact amount will depend on how big the wrappers are. A rough guide is: about the same amount that it would take to make a “cocktail” sized meatball.
- Fold and pinch the dough completely around the meat mixture, which is likely now more like a ball with the handling.
- Gently squeeze the round dumpling to allow any air to escape from the pocket.
- Place on a sheet of parchment paper as you continue, until all the wrappers are filled.
- On medium to medium high heat, brown the round dumplings on all sites until golden brown.
- Serve immediately with a variety of dipping sauces.
- Kath’s tip: I had extra filling and a fairly hungry crowd to feed, so I sautéed up some left over noodles and tossed in the extra meat mixture. The result was so delicious that I may just make that next time!
Kathryne Grisim grew up in the hospitality business and she and her husband of almost 30 years, owned their own family restaurant at one time. She currently teaches social media and hospitality and is a food, travel and restaurant writer for Winnipeg Women Magazine, the Canstar newspapers, and her own blogs: www.foodmusings.ca andwww.boomchicaboom.ca. Food Musings was selected Winnipeg’s favourite blog by Uptown Magazine in 2012 and is Urban Spoon’s number one Manitoba Blog. Kathryne is proud to be a regional ambassador for Food Bloggers Canada, Canada Beef and Sobey’s. She is an imaginative cook and especially enjoys preparing food that will demonstrate to her family how deeply she cares for them. In Kathryne’s world food=love!