Shiitake Pot Stickers

Recipe Ingredients

1/2 lb	227g / 8oz	Shiitake mushrooms - sauteed
1/2 cup	73g / 2.6oz	Chopped Napa cabbage - blanched
1/2		Inch piece gingerroot - peeled, chopped
1		Garlic clove minced
1 tablespoon	15ml	Soy sauce
1/4 teaspoon	1.3ml	Oriental sesame oil
1 teaspoon	5ml	Egg - beaten lightly (large)
1/4 cup	36g / 1.3oz	Water chestnuts - rinsed, chopped fine
2 tablespoons	30ml	Minced scallions
2 tablespoons	30ml	Finely-chopped cilantro
1		Gyoza round wonton wrappers
		Cornstarch for dusting baking sheet
2 tablespoons	30ml	Vegetable oil
		Sesame Dipping Sauce
3 tablespoons	45ml	Rice vinegar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Asian (toasted) sesame oil
2 tablespoons	30ml	Black or white sesame seeds - toasted lightly

Recipe Instructions

In a food processor, pulse to fine chop first 7 ingredients. Transfer filling to a bowl and fold in water chestnuts, scallions and cilantro.

Place 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edges with water. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with waxed paper dusted lightly with the cornstarch.

In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking. Fry half the dumplings, flat-side down, over moderately-high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until filling is cooked through.

Serve immediately or transfer to serving plate and cover with foil to keep warm. Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner.

For the Sesame Dipping Sauce: In a small bowl whisk together all ingredients, serve with pot stickers.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9463) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.