Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 pounds Ground pork
1 1/2 cups Chopped, natural American pistachios
3/4 cup Diced, pared jicama
2 tablespoons Minced ginger root
1/2 cup Chopped green onion
1 1/2 teaspoons Minced garlic
1/4 cup Soy sauce
2 tablespoons Dry sherry
1 1/2 teaspoons Sesame oil
1 1/2 teaspoons Black pepper
1/2 teaspoon Salt
70 to 75 Gyoza (3 1/4-inch round wonton wraps), Shao-mai skins or square wonton wraps, cut into rounds
Mix pork with pistachios, jicama, ginger, onion, garlic, soy sauce, sherry, sesame oil, pepper and salt. Portion a heaping tablespoon into center of each round wonton wrap and pull up sides, pleating them like a cup around the filling, open at the top. When properly filled, the filling should bulge a bit above the wraps. If necessary, dampen wraps with water to make them stick. Place in steamer or on rack over boiling water in large kettle, leaving room in between for circulation. Do a portion at a time if necessary. Steam for 15 to 20 minutes or until cooked in center. Garnish top with fine strips of green onion, if desired.