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Old 01-03-2011, 08:21 PM   #1
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Linda's Potsticker Patties

I saw Bowulf's viedo of this recipe and thought I've got to try this.
I didn't realize that it was also on Linda's page as Heather's recipe.
Bottom line, I went and looked again at Bowulf's video and made
it much the same as he did. I used only 1 lb. meat and not as much
Napa cabbage, but results were fabulous. I would recommend this
recipe big time. DH just loved it. I have 4 nice patties left for
tomorrow. I also served it with soup.

From Linda's site
HEATHER'S POTSTICKER PATTIES
Cabbage Mixture:
3-4 pound head napa cabbage *
1 small-medium onion, chopped, about 3 ounces
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon granular Splenda
2 tablespoons oil

Meat Mixture:
1 pound ground pork
1 pound ground turkey or chicken
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
5 green onions, minced
Dash hot sauce
1/8 teaspoon sesame oil, optional
2 tablespoons oil, or as needed

To prepare the cabbage, chop off the bottom 3-4 inches of the stalk and thick stems. Separate the leaves. Stacking a few leaves at a time, slice them in half lengthwise through the stems. Next, slice them crosswise into very thin shreds. You'll probably have a bit left from the center of the head. Either discard or use it in another recipe.

Heat 2 tablespoons oil in a large wok or pot over medium heat. Add all of the cabbage mixture ingredients to the wok and stir-fry until the cabbage is very soft and wilted. Once the cabbage is wilted, turn the heat to high briefly and stir-fry to evaporate any excess liquid. Watch it closely so it doesn't burn. Remove from the heat.

Meanwhile, mix all of the meat mixture ingredients, except the oil, in a large bowl. Mix with your hands until the egg no longer feels slimy. Stir in the cabbage until well blended. Divide the mixture into 8 equal size patties. Fry, 4 at a time, in oil in a large skillet over medium-low heat. Cook about 8 minutes per side or until done in the center. I found that they got quite dark brown on the outside, but they didn't taste burnt.

Makes 8 servings
Can be frozen

* You'll only end up using about 1 1/2 pounds by the time the cabbage is trimmed. The nutritional counts reflect 1 1/2 pounds of cabbage and not 3-4 pounds. If you don't have a kitchen scale, you'll need about 8 cups chopped cabbage.

Per Serving: 308 Calories; 20g Fat; 25g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs



I didn't have much in the way of instructions to go with Heather's orginal recipe so I kind of played it by ear. I think she may have put the cabbage in hers raw, but I decided that the flavor and texture would be nicer if it was cooked first with some onion and garlic. They have a very nice flavor even though I went a little heavy on the sesame oil. I've cut it back from 1/4 teaspoon to 1/8 teaspoon here. Heather didn't say how much to use so I had to wing it. I served my patties with some Spinach Egg Drop Soup and it made a nice lunch.
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Old 01-03-2011, 08:25 PM   #2
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I love these so much!! Usually have a batch cooked in the freezer and grab a couple to take to work. I even like them for breakfast!
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Old 01-04-2011, 11:09 AM   #3
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Anyone have a recipe for pot sticker sauce like you usually have for pot stickers?
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Old 01-04-2011, 11:15 AM   #4
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This is soooo good!

Julie I don't have a recipe per se, I just wing it. Here's what I do.

1 tsp Ginger, fresh grated
1 clove garlic, grated
2 Green Onions, sliced thinly
1 Baby Carrot, grated
1/2c Low Sodium Soy Sauce, naturally brewed
1 Tbsp Dry Sherry
1 tsp Oyster Sauce
2 Minced Dried Thai Chilis or Thai Chili Flakes or 1 Tbsp Sambal Oelek
or 1 Fresh Serrano Chili, minced
Fiberfit to desired sweetness
2 - 3 Tbsp Water or Chicken Broth
1 tsp Sesame Oil

Mix together and store in frig or freeze.
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Old 01-04-2011, 01:07 PM   #5
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Thank you Poot, that sounds great.
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Old 01-04-2011, 02:17 PM   #6
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Hope you like it. It's different each time. I never really measure and sometimes I omit the Oyster Sauce cuz I don't have it. I like it just as well without it.
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Old 01-05-2011, 07:46 PM   #7
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To go with the potstickers I made:

Linda's

Spinach Egg Flour Soup.

They are delicious together. My DH couldn't get enough.

SPINACH EGG DROP SOUP
6 cups chicken broth, homemade preferred
1 tablespoon soy sauce
1/2 teaspoon granular Splenda
2 eggs, lightly beaten
2 green onions, chopped
2 cups fresh spinach, lightly packed, 3 ounces

Bring the broth, soy sauce and Splenda to a boil in a large pot; reduce to a simmer. Slowly stir in egg. Remove from the heat; let stand 1 minute. Stir in the green onions. Remove any tough stems and coarsely chop or shred the spinach and place in the bottom of 4 soup bowls. Ladle the hot soup over the spinach to serve.

Makes about 6 cups or 4 servings
Freezing not recommended

Per Serving: 105 Calories; 5g Fat; 11g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs



This is a lower carb version of a recipe from Southern Living magazine. The original recipe only called for one egg, but that didn't seem like enough to be worthwhile so I added two. That was just right. I really like this soup and it reminds me of a combination of egg drop and wonton soup, minus the wontons, of course. I like that this is so quick and simple to make, yet tasty.
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Old 01-05-2011, 10:25 PM   #8
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My kids really love this recipe. I think I made it in my video with just regular head of cabbage, which we almost always have in the house.
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Old 06-13-2012, 05:31 PM   #9
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Making these tomorrow, reposting in case any newbies would like to try it! They are so very good!
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Old 06-13-2012, 08:02 PM   #10
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I made these one time, too. Loved the taste but will cut back on the salt next batch. I'm very sodium sensitive.


Here's a sauce I use for my Asian Shrimp Patties that I suspect might be good on these pot stickers:

INGREDIENTS FOR DIPPING SAUCE:

1 ¾ tsp. sesame oil
1/2 tsp. peanut butter
2 tsp. rice vinegar
1/2 tsp. grated ginger
2 cloves minced garlic
1/4 tsp. chili paste
1 tsp. Splenda
1 T. low sodium soy sauce
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Old 06-13-2012, 09:30 PM   #11
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Dipping Sauce

Peggy that's a nifty recipe.

Thanks
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Old 06-13-2012, 09:37 PM   #12
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And it's real good, Barb. I love rice vinegar in Asian sauces and on their salads. Such a sweet taste for a vinegar. Love the rice vinegar in gumbos and some Asian soups, too.
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Old 06-14-2012, 09:03 AM   #13
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Thanks for reviewing these potsticker patties. I will definitely try them in the next few days - they sound great and I don't know how I missed them before.
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Old 06-26-2012, 08:03 PM   #14
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I made these tonight and boy are they good. They will be a regular dinner item for sure. I didn't make any sauce to go with them, so am anxious to try buttoni's the next time. Thanks again for posting the review of this fabulous recipe.
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Old 06-27-2012, 07:59 AM   #15
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I use a simplified version of the sauce that is in Linda Sue's Pineapple Meatball recipe. (The Pineapple Meatball's are delicious by the way). This is how I make the sauce. I don't measure, I taste and add ingredients till I like it and it has that sweet sour thing going on.

vinegar
pineapple da vinci
lc ketchup
splenda
soy sauce
salt and pepper

You can look up Linda Sue's recipe to get a better idea about the amounts of each ingredient if you like.

I don't know if its my cooking technique or if others have this situation with the pork pattie mixture. My mixture is really really soggy and hard to form into patties. So, I have discovered if I just plop a blob onto the old trusty George Foreman grill, they cook wonderfully on both sides without having to turn them. They crisp up nicely.

Thanks to the one who bumped this thread. It is a happy reminder to make some yummy potsticker patties.
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Old 06-27-2012, 03:00 PM   #16
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I made these today, they're very good!! I used my pancake maker to cook them and got 12 out of my batch. I also made spinach egg drop soup that Barbo posted. I used regular cabbage and made a sweet and sour sauce too. For the sauce I used 1/4 cup each of vinegar, low sugar ketchup and sf pineapple preserves, 1 tbsp soy sauce and a couple drops of liquid splenda. It made a very nice lunch.




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Old 06-30-2012, 09:29 AM   #17
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Thanks, Buttoni, tea cup, and Ginaaaaaa, for the wonderful sauce recipes! Ginaaaaaa, your patties look great! Plus, now I want to try Linda Sue's Pineapple Meatballs!
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