Pot Stickers & Vegetable Stir Fry

$12.50 total / $2.05 per serving
($7.67 for Pot Stickers @ $0.85 per serving, $4.83 for Stir Fry @ $1.20 per serving)

This is one of those recipes that I love to make in large batches and freeze the extras for quick meals during the month. I love pot stickers, so it is only appropriate that I have them on hand at all times in my freezer. :) These little babies require a little time to put together but are oh so worth it! Don't even get me started on the dipping sauce......seriously. If I could, I would put it on top of everything! Oh wait, I do...

I typically make a double batch of the sauce and then freeze it in an extra ice cube tray so I have little individual sized servings ready to go! The pot stickers freeze beautifully as well and make weekday dinners effortless. I hope you enjoy these as much as I do!

Nutritional Highlight: Ground Turkey Breast. Turkey is an obvious substitution for ground beef when you are looking for something a little less fatty with the same functionality as beef. You can substitute ground turkey in any recipe that ground beef is called for, just make sure to read the label. You want to make sure you are buying ground turkey breast, not a mixture of light and dark meat. If you aren't careful, you can end up with just about as much fat as lean ground sirloin. Ground turkey also contains more calcium than ground beef but does contain less iron. 

Pot Stickers & Vegetable Stir Fry  (Pot Stickers: serves 9, Stir Fry: serves 4)
adapted from Everyday Food

• For The Dipping Sauce

  • 1 cup soy sauce
  • 1/2 cup plus 2 tablespoons white vinegar
  • 2-3 Tbsp Sriracha sauce
  • 1/4 cup sugar
  • 2 tablespoon grated peeled fresh ginger
  • 2 tablespoon toasted sesame oil
  • Scallion greens (optional), for garnish

• For The Pot Stickers

  • 2 scallions, cut into 1-inch pieces
  • 1 medium carrot, diced medium
  • 1 large egg white
  • 1 pound ground turkey (or ground pork**very tasty!)
  • 1/4 cup dipping sauce
  • 36 wonton wrappers
  • Nonstick cooking spray
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  For The Stir Fry

  • 2 scallions, cut into 1-inch pieces
  • 3 medium carrots, sliced into strips
  • 1 large head of baby bok choy, washed and large stems discarded
  • 1 medium onion, sliced
  • 1 cup mushrooms, sliced
  • 1/4 cup dipping sauce
  • vegetable oil
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  • In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil; set dipping sauce aside.
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  • Make pot stickers: In a food processor, process scallions, carrot, egg white, and half the turkey until a paste forms. Transfer to a medium bowl. Mix in the remaining turkey. Stir in dipping sauce.
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  • Working with one wonton wrapper at a time, place 1 scant tablespoon meat mixture in center. With a wet finger, moisten edge of wrapper, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while you work.
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  • Lightly coat a large nonstick skillet with cooking spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1 to 2 minutes per side. Carefully add 1/2 cup water to skillet, cover, and cook until water has almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until remaining water evaporates (reduce heat to medium if dumplings are overbrowning). Transfer pot stickers to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce if desired and serve alongside pot stickers.
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  • Meanwhile, heat up a couple tbsp of vegetable oil in a stir fry pan. When the oil starts to smoke, add the carrots and onion. Cook the vegetables until tender, stirring almost constantly, about 5 minutes. Add in the rest of the vegetables except the bok choy. Once the mushrooms are cooked, reduce heat to low add in the bok choy. Let the pan cool a bit before adding the dipping sauce so you don't get a splatter of sauce everywhere. Mix in the dipping sauce and serve. 
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  • **Lay the extra uncooked pot stickers on a cookie sheet and place in the freezer until frozen - 30 minutes to an hour. Once they are frozen, you can transfer them to a big ziplock freezer bag to enjoy at your convenience! Just heat them up in the skillet with the same method although adding 2-3 minutes per side. Typically takes about 10 minutes to cook when frozen.**
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  Nutritional Analysis:

  
  

  Per serving (4 potstickers and 1 cup stir fry): 243 calories, 1.5g fat, 33.2g carbohydrates, 20.1g protein and high in Calcium, Vitamin A, Vitamin B-6, Vitamin C, Fiber, Iron, Manganese, Magnesium, Niacin, Phosphorus, Potassium, Riboflavin, Selenium and Thiamin