Anti Inflammatory Pork Pot Stickers

Total time1 hr

Prep time40 min

Cook time20 min

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Ingredients

4 servings

For the filling

1 lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
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Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 scallions, green tops only, thinly sliced
1 tbsp fresh ginger, peeled and finely grated
2 tbsp tamari
1 tsp sesame oil
½ tsp white pepper
1 cup napa cabbage, very finely shredded
¼ tsp salt

For the wrappers

24 round rice paper wrappers (about 8-inch diameter)

For cooking

2 tbsp garlic-infused oil, divided
⅓ cup water

For the dipping sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fresh ginger, peeled and finely grated
1 tsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet, but the small amount of maple syrup per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
1 tsp chili oil (optional)

Instructions

1
Place the shredded napa cabbage in a small bowl, toss with the 1/4 tsp salt, and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands, then transfer the cabbage to a large mixing bowl.
2
Add the ground pork, scallion green tops, grated ginger, 2 tbsp tamari, 1 tsp sesame oil, and white pepper to the bowl with the cabbage. Mix with your hands or a fork until the ingredients are evenly combined and the mixture holds together when pressed — do not overmix.

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