12
5
55

Ingredients

  • 16 ounces ground sausage (JOHNSONVILLE® All Natural)
  • 1 tablespoon canola oil (more for pan frying)
  • 3 cups napa cabbage (thick center vein removed, finely chopped)
  • 1 tablespoon kosher salt
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 large eggs (slightly beaten)
  • 2 tablespoons fresh ginger (grated or finely minced)
  • 1 carrots (medium, shredded)
  • 3 green onions (finely chopped)
  • 14 ounces gyoza (pot sticker wrappers* *Gyoza pot sticker wrappers are usually available in the refrigerated produce section of most supermarkets, as well as Asian markets.)
  • 1 bowl water (for sealing the wrap)

Directions

  1. In a large skillet over medium heat, add 1 tablespoon canola oil, the finely chopped cabbage and salt. Stir fry to soften the cabbage and remove excess water, about 6 to 8 minutes.
  2. Transfer the cabbage to a plate lined with a paper towel (to absorb excess moisture), allow this to cool.
  3. In a large bowl, whisk together soy sauce, sesame oil and egg. Mix in the uncooked sausage, ginger, carrot, green onions, and cabbage. Using your hands or two large wooden spoons, combine all the ingredients together until evenly blended.
  4. On a dry clean surface, lay out a couple of Gyoza wrappers, work quickly so they do not dry up and keep remaining Gyoza wrappers covered with a damp paper towel.
  5. Spoon a rounded teaspoon of filling into the center of the wrap, dip your finger in water and moisten the edge of the wrap. Lift the edges (folding the wrapper in half) and press to seal forming a half moon shape with the pressed edge side up.
  6. Transfer the pot sticker to a baking sheet (lined with wax or parchment paper) and gently press to flatten the bottom.
  7. Cover the prepared pot stickers with a plastic wrap and continue forming the rest.
  8. Using a large non-stick skillet with a lid, over medium high heat; add 3 tablespoons of canola oil.
  9. Arrange pot stickers seam side up fitting them tightly in the pan. Cook uncovered, until bottoms are golden brown, 2 to 3 minutes.
  10. Add about ½ cup water, then cover tightly with lid and cook for 8 to 10 minutes. The bottoms will continue to brown and the top of the pot stickers will steam and remain soft.
  11. Remove the lid and shake the skillet to loosen the pot stickers, cook another 2 minutes, most of the moisture should be gone.
  12. Slide the pot stickers onto a platter and serve with your favorite dipping sauce.
  13. Freezing Method: Freeze uncooked pot stickers on a flat baking sheet. Once frozen, they can be transferred to a freezer bag. When ready to use follow cooking method by placing frozen pot stickers in the skillet. Once the lid goes on the skillet increase steam time by 5 to 7 minutes, check for doneness.
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NutritionView more

5Calories
Sodium6%DV150mg
Fat1%DV0.5g
Protein0%DV0g
Carbs0%DV0g
Fiber0%DV0g

PER SERVING *

Calories5Calories from Fat4.5
% DAILY VALUE*
Total Fat0.5g1%
Saturated Fat0g0%
Trans Fat
Cholesterol<5mg1%
Sodium150mg6%
Potassium20mg1%
Protein0g0%
Calories from Fat4.5
% DAILY VALUE*
Total Carbohydrate0g0%
Dietary Fiber0g0%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.