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Pot Stickers With Soy Dipping Sauce

Per Serving

Pot Stickers With Soy Dipping Sauce

Makes: 16 (makes 32 pot stickers)
Serving Size: 2 pot stickers, 2 tsp. dipping sauce
Calories 75
Fat 1 g
Saturated Fat 0.3 g
Trans Fat 0 g
Carbohydrate 10 g
Fiber 0 g
Sugars 0 g
Cholesterol 20 mg
Sodium 190 mg
Protein 5 g
Choices: Lean meat 1
  • Makes: 16 (makes 32 pot stickers)
  • Serving Size: 2 pot stickers, 2 tsp. dipping sauce
  • Preparation Time: 25 minutes
  • Cooking Time: 3 minutes


Soy Dipping Sauce
1/3 cup reduced-sodium soy sauce
2 Tbsp. hoisin sauce
2 Tbsp. water
1 Tbsp. rice vinegar
1 tsp. toasted sesame oil
Pot Stickers
1/2 tsp. salt
1/2 cup shredded cabbage
1/2 cup cooked small shrimp
1/2 lb. lean ground pork
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice wine, sherry, or white wine
2 tsp. minced scallions
2 tsp. toasted sesame oil
1tsp.finely minced peeled fresh ginger
1clove garlic, minced
32wonton wrappers (each about 3 1/2 inches square)


  1. Prepare the dipping sauce. Stir together the soy sauce, hoisin sauce, water, vinegar, and oil in a small bowl. Stir again just before serving.
  2. Sprinkle salt over the shredded cabbage, and let stand for 5 minutes before squeezing out the liquid. Also squeeze out any liquid from the shrimp.
  3. Mix together the cabbage, shrimp, pork, soy sauce, wine, scallions, oil, ginger, and garlic. The filling can be mixed and refrigerated for up to 6 hours in advance.
  4. On each wrapper, place about 2 tsp. of the mix, moisten the edges with a little bit of water, and fold over to seal. Press out as much air as possible to ensure a tight seal. Keep the wrappers covered with a damp cloth while you work. (At this point, if you desire, you can freeze the pot stickers individually on a cookie sheet and transfer them to a plastic bag after they are frozen. They will keep in the freezer for up to a month. Defrost the pot stickers before continuing.)
  5. Bring a large pot filled with 3 quarts of water to a boil. When the water comes to a full rolling boil, add 5 or 6 pot stickers to the water, and cook for 2 to 3 minutes, until the wrapper becomes translucent. Remove with a slotted spoon, place on a platter, and keep warm. Repeat with all the remaining pot stickers, or cook as many as desired and freeze the rest. Serve with the dipping sauce.

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