It was my hubbies birthday. I cook whatever they want on their special day. So I asked him, “what do you want for dinner?”. Something unexpected came out…pot stickers…oh and fried rice. Really? I don’t love to cook Asian food. It takes about 100 ingredients and that is just for the sauce. Okay, maybe I am exaggerating a bit. But when we go out to eat I always pick Chinese or Thai food. Those are things that take forever to make and a ton of ingredients. It’s just easier to buy it.
But it was his birthday. So I bought everything and made pot stickers and fried rice. Here is my very American version.
Makes about 12
Spring Roll Wrappers (in the produce section of most grocery stores)
2 cups cabbage shredded (either Asian or regular works)
8 oz. ground beef
2 green onions chopped fine
1 clove garlic
2 Tbsp soy sauce
1 tsp. sesame oil
salt and pepper
2 Tbsp vegetable oil
1 cup water or chicken broth
In large colander put in cabbage and add 1 tsp salt. Let sit for 15 to 20 minutes to wilt down and drain off liquid. In meantime brown ground beef in medium skillet over medium heat until just starting to turn brown (a little pink left if ok). Add warm meat into cabbage to further wilt. Add in garlic, onions, soy sauce and sesame oil. Mix and let cool. Take 1 Tbsp of filling and put into center of spring roll wrapper. Take water and with your finger wet all four sides of wrapper. Take two opposite corners and bring together. Press to seal. They take other opposite corners and bring up to top and seal all edges. Work quickly to make sure wrappers don’t dry out. In large sauté pan add 1 Tbsp oil over medium high heat. Add in half the pot stickers flat side down. Cook without moving for about 2-3 minutes until bottom is brown. Add in half the water or chicken broth and immediately cover. Cook until liquid in absorbed another 3-4 minutes. Take lid off and let bottoms crisp up again, another minute. Repeat again with rest of pot stickers. Serve with dipping sauce: 1/4 cup soy sauce, 2 Tbsp rice vinegar, 2 Tbsp water, 1 tsp sesame oil, 1 green onion minced fine and 1 tsp chili oil (optional). Mix together well.