4 years ago10,000+ Views
INGREDIENTS 10 dried shiitake mushrooms 1 cup hot water 1 pound wild or button mushrooms, chopped 1 cup loosely packed shredded cabbage 1 bunch green onions, chopped (green and white parts) 4 garlic cloves, minced 2 tablespoons freshly grated ginger ¼ cup tamari sauce 2 tablespoons toasted sesame oil Pinch of sugar or more to taste 30 round wonton wrappers 2 tablespoons canola oil, adding more if necessary. INSTRUCTIONS Combine shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop. In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, tamari, sesame oil, and sugar. Fill a wonton wrapper with a scant tablespoon of mushroom filling. To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a half-circle, pressing the edges together. Repeat with remaining wonton wrappers and filling. Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid. Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed. Serve potstickers warm with your favorite Asian dipping sauce.
@j0k3r696 That's right actually, but there are still some companies that make eggless won ton wrappers. I would probably go to an Asian grocery store, so that I had more options. I know some of the less marketed brands like Twin Marquis and Leasa brand wonton wraps are vegan.
whether this is vegan or not (I'm vegetarian) wonton wraps are usually made with egg >.>
There is nothing I love more than the smell of toasted sesame oil! I often sautee veggies in sesame instead of olive oil :)
I have never had any kind of potsticker without meat in it, but this sounds SO good! Maybe its time to change that
That mushroom filling sounds soooo good!
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