Potstickers with Ginger Sauce - Atkins Diet Recipes

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Category : Appetizers And Snacks

Recipe : Potstickers with Ginger Sauce

Makes 4 servings

Potstickers:
5 ounces scrod fillet
3 tablespoons chopped drained canned water chestnuts
2 tablespoons minced scallion
1 1/2 teaspoons cornstarch
1 1/2 teaspoons rice wine vinegar
1 teaspoon minced pared fresh ginger root
1 teaspoon reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon oriental sesame oil
20 wonton skins (3" squares)

Dipping Sauce:
1/4 cup reduced-sodium soy sauce
1/4 cup rice wine vinegar
2 teaspoons minced scallion
2 teaspoons minced pared fresh ginger root
1/2 teaspoon oriental sesame oil

To prepare filling, in food processor, combine scrod, water chestnuts, scallion,
cornstarch, vinegar, ginger, soy sauce, garlic and oil; with on-off motion, pulse
processor 4-5 times, just until mixture forms a paste.
To prepare potstickers, place wonton skins onto work surface; spoon an equal
amount of fish paste onto center of each skin. Lightly moisten edges of skin with
water; fold skins diagonally over filling, forming triangles; press edges together
to seal.
In large nonstick skillet, bring 1" water to a boil; add 10 potstickers in a single
layer (water should cover potstickers). Reduce heat to medium-low; cook, covered,
5 minutes, until wrappers are cooked and filling is cooked through. With slotted
spoon, transfer potstickers to plate; keep warm. Repeat with remaining
potstickers, adding more water to skillet if necessary.
To prepare sauce, in small bowl, combine soy sauce, vinegar, scallion, ginger, oil
and 2 tablespoons water; serve with potstickers for dipping.

SERVING (5 POTSTICKERS, 2 GENEROUS TABLESPOONS SAUCE) PROVIDES:
1/4 Fat, 1/2 Protein, 1 Bread, 10 Optional Calories.

PER SERVING: 165 Calories, 2 g Total Fat, 0 g Saturated Fat, 18 mg Cholesterol, 871
mg Sodium, 25 g Total Carbohydrate, 1 g Dietary Fiber, 11 g Protein, 30 mg Calcium