Elk Pot Stickers

• servings: 8 servings
• active time: 12 minutes
• total time: 32 minutes

Ingredients

1 pound ground elk

2 Tbsp. honey

2 Tbsp. reduced-sodium soy sauce

1 tsp. rice vinegar

½ tsp. ground ginger

¼ tsp. Chinese five spice powder

¼ tsp. red pepper flakes

⅛ tsp. garlic powder

1-½ cups finely shredded cabbage

42 to 44 pot sticker or wonton wrappers

1 Tbsp. vegetable oil

¼ cup water

2 Tbsp. sliced green onions, for garnish

Directions

In a large skillet over medium heat, add ground elk, honey, soy sauce, rice vinegar, ground ginger, Chinese five-spice, red pepper flakes, garlic powder. Mix to combine and cook until the meat is no longer pink.

Add the cabbage to the skillet and lightly mix to combine.

Lay out the wonton wrappers, then spoon 2 teaspoons of the meat mixture onto the center of each wonton wrapper. Working one at a time, moisten the edges of the wrapper with water. Then, fold the wrapper diagonally in half, sealing edges and pressing out any air. Repeat until all wontons are filled.

Next, heat the olive oil in a large deep skillet over medium heat until hot. Arrange half of the pot stickers in a single layer in the skillet. Cook 3 to 4 minutes, or until lightly browned, turning occasionally. Then, carefully add ¼ cup water. Cover and cook for an additional 3 to 6 minutes.

Remove pot stickers from the skillet and keep warm while you work through all of the wontons.

Garnish with sliced green onion and serve immediately with sauce of your choice - soy sauce, ginger sauce, sweet chili sauce.

Nutrition

• Serving Size: 1
• Calories: 583
• Total Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Cholesterol: 95 mg
• Sodium: 955 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 35 g