Ingredients

Preparation about 30 minutes, cooking time about 7 minutes

For Pot Sticker Filling:
8 ounces pork tenderloin, cut into cubes (about 1/2 of 1 tenderloin)
2 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon grated lemon grass
1 tablespoon chopped fresh basil leaves
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon ground white pepper
20 to 21 won ton wrappers (about half of a 12-ounce package)
2 tablespoons vegetable oil

For Green Curry-Coconut Sauce:
14-ounce can coconut milk
10 1/2-ounce can chicken broth
Juice of one lime (about 1/4 cup)
2 teaspoons lime zest
2 teaspoons green curry paste
1/4 teaspoon kosher salt

To make pot sticker filling: Combine all filling ingredients in a food processor; puree until smooth. Brush won ton wrappers lightly with water on one side. Place about 2 teaspoons of filling in the center of each wrapper. Fold the wrapper up around the filling, pressing to seal in pork filling. Set aside.

Directions

To make the sauce: In a large saucepan, stir together all sauce ingredients; bring to a boil over medium heat. Boil for 2 minutes; remove from heat. Set aside.

In a large skillet, heat oil over medium heat until hot. Place pot stickers in the skillet; brown both sides. When pot stickers are brown, pour sauce in skillet. Bring to a boil; simmer for 1 minute.

Serve pot stickers on plate, spoon sauce over top.

Makes 6 servings.

Nutrition information per serving: 324 cal., 21 g total fat (14 g saturated), 27 mg chol., 1,099 mg sodium, 19 g carbo., 15 g pro., 1 g fiber.