Hot for the pot stickers?

I have always loved pot stickers but I have been working out and trying to lose 50 pounds so I've been trying to cut back and eat healthy. Sometimes, however, we need to indulge in our secret pleasures. 
These pot stickers are amazing AND healthy! Although I do not recommend eating them a lot because there is soy sauce in the recipe and you should try and stay away from salt as much as possible. They are a great alternative to the fried or store bought pot stickers filled with bad preservatives.  The only oil involved in cooking these babies is nonstick cooking spray! I hope you like them as much as I do. 


THE RECIPE 

For The Dipping Sauce

• 1/2 cup soy sauce
• 5 tablespoons white vinegar
• 4 teaspoons Sriracha sauce (I bought mine at whole foods; you can find it in the international section of grocery stores too)
• 2 tablespoons sugar  (Raw organic cane sugar is best or agave nectar)
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon toasted sesame oil
• Scallion greens (optional), for garnish

• Direction

  In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil; set dipping sauce aside.

This sauce is absolutely to die for... this recipe makes a lot so feel free to cut down the amounts. 

For The Pot Stickers

• 2 scallions, cut into 1-inch pieces
• 1 medium carrot, diced medium (or grated)
• 1 large egg white
• 1 pound large shrimp, peeled and deveined
• 36 wonton wrappers (You can find these at any grocery story... usually near the dressing where the veggies are)
• Nonstick cooking spray
• 
  

Alternative to shrimp!!!

 I am allergic to shrimp so I used chicken instead.  

what to do:  grill the chicken and dice it into small pieces or dice the chicken and put it in a frying pan and cook until done. 

Directions

1. Make pot stickers: In a food processor, process scallions, carrot, egg white, and half the shrimp (or chicken) until a paste forms. Transfer to a medium bowl. Roughly chop remaining shrimp (or chicken) and add to bowl. Stir in 3 tablespoons dipping sauce.
   
   
   ** for those of you without a food processor don't fret! you can still make these... simply grate or dice all of your ingredients and mix them together... make sure you chop them fine!! the texture will be different but they will still cook and taste the same!  
2. Working with one wonton wrapper at a time, place 1 scant tablespoon shrimp mixture in center. With a wet finger, moisten edge of wrapper, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while you work.

3. 1. Lightly coat a large nonstick skillet with cooking spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1 to 2 minutes per side. Carefully add 1/2 cup water to skillet, cover, and cook until water has almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until remaining water evaporates (reduce heat to medium if dumplings are overbrowning). Transfer pot stickers to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce if desired and serve alongside pot stickers.

1. The best part about these is that they are delicious and low in calorie! They make a really good appetizer, meal, or snack.  Enjoy! 
   
   

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