2 points<\/p>\n
Cooking spray
8\u00a0 ounces\u00a0 lean ground pork
1\/3\u00a0 cup\u00a0 chopped green onions (about 2)
1\u00a0 tablespoon\u00a0 low-sodium soy sauce
1\u00a0 teaspoon\u00a0 sesame oil
1 1\/2\u00a0 cups\u00a0 packaged cabbage-and-carrot coleslaw
3\u00a0 tablespoons\u00a0 water
1\/2\u00a0 teaspoon\u00a0 cornstarch
30\u00a0 gyoza skins
1\u00a0 tablespoon\u00a0 peanut oil
1\u00a0 cup\u00a0 water<\/p>\n
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.<\/p>\n
Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.<\/p>\n
Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.<\/p>\n
Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.<\/p>\n
Yield: 10 servings (serving size: 3 pot stickers)<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
2 points Cooking spray8\u00a0 ounces\u00a0 lean ground pork1\/3\u00a0 cup\u00a0 chopped green onions (about 2)1\u00a0 tablespoon\u00a0 low-sodium soy sauce1\u00a0 teaspoon\u00a0 sesame oil1 1\/2\u00a0 cups\u00a0 packaged cabbage-and-carrot coleslaw3\u00a0 tablespoons\u00a0 water1\/2\u00a0 teaspoon\u00a0 cornstarch30\u00a0 gyoza skins1\u00a0 tablespoon\u00a0 peanut oil1\u00a0 cup\u00a0 water Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes … <\/p>\n