Pot Stickers

These were really good. Mike loved them. We didn't freeze them. Just ate them that night. I like to boil them and then brown them up in a skillet with a little bit of oil. Delicious! We served them with roasted asparagus. I drizzled with olive oil and sprinkled with salt and pepper and cooked at 450 degrees for about 15 minutes. Will make both of these again.

Recipe: Freezer Dinners

1 package wonton/dumpling wrappers (2-inch circle)
1 C thinly sliced Napa /Bok Choy cabbage
1 lb ground pork
2 t minced fresh or bottled ginger
1 finely chopped green onion
1 t salt
1 t soy sauce
1 t rice wine vinegar
1 t sesame oil

1. Dice 1 C. cabbage into very tiny pieces. In a large bowl add all ingredients except for wonton wrappers and dipping sauce, mix well with hands.

2. Lightly flour 2 cookie sheets, get out a small bowl of water to dip your fingers in. Wet one side of the wonton wrapper, spoon 2 t. filling on the center of the wonton wrapper. Fold in half and pinch edges closed.

3. Place pot stickers on a lightly floured cookie sheet. Continue until mixture is gone.

4. Freeze on lightly floured cookie sheet for 1-2 hrs. Then put all wontons into a big zip top bag. Pull out pot stickers as needed for dinner.

To serve: 1. Heat 2-3 T oil in a non-stick skillet. Place the frozen wontons in the skillet on high heat (wait for the oil to get hot before placing them in.) 2. Add water to cover the pouches one-third of the way up. Cover and reduce temperature to medium. Cook until liquid is gone. (7-8 minutes) 3. Flip and cook reverse side until crispy. Serve hot and dip in sauce to eat. *A more healthy way to cook pot stickers is to drop the pot stickers into a pot of boiling water . When they float to the top they are done. Serve warm with sauce.

Dipping sauce
1 T. soy sauce
1 t. balsamic vinegar
1 t. brown sugar
1 clove minced garlic

Combine ingredients and place in small bowls for each person to dip their pot stickers in. To make the sauce spicy add 1 t. of hot sauce or chili pepper flakes. Serves 10-12.