Bacon Brussels Sprout Pot Stickers with Maple Balsamic Glaze
- Level: Intermediate
- Yield: about 20 pot stickers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 278
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 8
- Cholesterol
- 11
- Sodium
- 435
- Total: 1 hr 15 min (includes cooling time)
- Active: 45 min
Ingredients
Filling:
3 slices thick-cut bacon
1 shallot, thinly sliced
1 1/4 cups shaved Brussels sprouts (about 1/4 pound)
1/2 small green apple, grated
1 clove garlic, minced
Kosher salt, as needed
Maple Balsamic Glaze:
1/2 cup balsamic vinegar glaze
2 tablespoons maple syrup
Pot Stickers:
All-purpose flour, for dusting
25 wonton wrappers
2 tablespoons canola oil
Directions
- For the filling: Heat a large skillet over medium-high heat. Add the bacon and cook until crisp on both sides, about 7 minutes, then remove from the skillet and set aside on a paper towel-lined plate.
- Turn the skillet down to medium heat, then add the shallots and saute until translucent, 3 to 5 minutes. Stir in the Brussels sprouts, apple and garlic and continue cooking until the Brussels sprouts are wilted and tender, 5 to 8 minutes. Chop the bacon and fold into the Brussels sprout mixture. Taste and adjust for salt. Remove the skillet from the heat and allow to cool.
- For the maple balsamic glaze: Combine the balsamic glaze and maple syrup in a small bowl and set aside.
- For the pot stickers: Line a sheet pan with parchment paper and dust with flour. Fill a wonton wrapper by adding a heaping teaspoon of filling, then using a small brush or your finger to wet the outside edge of the wrapper and folding over to make a half-moon shape. Pleat the edges and pinch well to seal. Place on the sheet pan and continue with the remaining wrappers and filling.
- Heat the oil in a large nonstick skillet that has a lid. Place the pot stickers flat-side down in the skillet in a single layer and cook until browned on the bottom, 2 to 4 minutes. Add 1/4 cup water and immediately cover the pan, since it will be very spitty. Cook for 3 minutes, then remove the lid and continue to cook until all the water evaporates and the dumplings are fully cooked, 3 to 4 minutes more. Let cool slightly and serve with the maple balsamic glaze for drizzling or dipping.