Instructions
HOW TO MAKE VEGETABLE POTSTICKERS, IF YOU LIKED IT SAY HELLO
INGREDIENTS:
-
- 3 tablespoons vegetable oil, divided
- 1 cup diced shiitake mushrooms
- 2 shallots, minced
- 3 cups shredded green cabbage
- 2 carrots, peeled and grated
- 1/2 cup diced water chestnuts
- 1/2 cup chopped fresh cilantro leaves
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 1/2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 32 (3-inch) round wonton wrappers
DIRECTIONS:
- Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely.
- In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.
- To assemble the potstickers, place wrappers on a work surface. Spoon 1 tablespoon of the mushroom mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
- Heat remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on the bottom, about 2-3 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes.
- Serve immediately.
NOTES:
*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 cup diced shiitake mushrooms
- 2 shallots, minced
- 3 cups shredded green cabbage
- 2 carrots, peeled and grated
- 1/2 cup diced water chestnuts
- 1/2 cup chopped fresh cilantro leaves
- 1 large egg
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 1/2 tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- Kosher salt and freshly ground black pepper, to taste
- 32 (3-inch) round wonton wrappers
Suggested Recipes
Comment on this recipe
Recipes White barbecue sauce – an Alabama fave, this sauce mixes mayo, vinegar & pepper. Great on chicken or pork!
Desserts, Recipes Simply The Best Chocolate Coconut Brownies: Fudgy brownies topped with a layer of creamy sweet coconut and finished with a smooth chocolate ganache. If you like let us your HELLO and give me your liked LOOK…
Recipes Simply The Best Edible Cookie Dough Cones And Cookie Dough Recipes. Unicorn Cookie Dough With Sprinkles! If you like let us your HELLO and give me your liked LOOK…
The power of Recipes!
