The Best Asian-Style Recipes: Celebrate National Chopsticks Day and Chinese New Year at Your Kitchen by Goods Matthew

Author:Goods, Matthew
Language: eng
Format: epub, pdf
Published: 2022-01-11T16:00:00+00:00

1 cup shiitake mushrooms (diced)

3 shallots (minced)

3 cups green cabbage (shredded)

2 carrots (trimmed, peeled, and grated)

½ cup fresh cilantro leaves (chopped)

½ cup water chestnuts (diced)

1 tbsp fresh ginger (peeled and grated)

1 large egg

3 garlic cloves (peeled and minced)

1 tbsp rice wine vinegar

1½ tbsp reduced-sodium soy sauce

2 tsp sesame oil

Sea salt and black pepper (to season)

32 (3”) circular wonton wrappers

Directions:

In a medium frying pan over moderately high heat, heat the oil. Add the mushrooms and shallots to the pan, and while occasionally stirring, cook for 3-4 minutes, until fork-tender.

Then, stir in the cabbage and carrots until tender for approximately 3-5 minutes. Allow to cool completely.

Combine the mushroom mixture with cilantro, water chestnuts, ginger, egg, garlic, rice wine vinegar, soy sauce, and sesame oil in a bowl. Season the mixture with salt and black pepper to season.

When you are ready to assemble the potstickers, lay the wonton wrappers on a clean work surface.

Spoon 1 tablespoon of the mushroom mixture into the middle of each wonton wrapper. Using a clean finger, rub the wrapper’s edges with water.

Fold the dough over the filling to make a semi-circle shape, gently pinching the edges to seal.

In a large frying pan, heat the remaining oil over moderate heat.

In batches, add the potstickers in a single layer to the pan, and cook for approximately 2-3 minutes until they start to crisp.

Quickly pour in ¼ cup water, cover with a lid, and cook for 3-5 minutes, until the dumpling’s bottoms are golden and crisp.

Serve and enjoy.

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