Pot Stickers

Description:

Pot stickers are Chinese dumplings that consist of a ground meat and/or vegetable filling, wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. They can be steamed, fried, or grilled. Pot Stickers are easy to make and present another great opportunity to flex your creativity. Try different meats and vegetables to create your own version. For the dough, you can usually find good wonton wrappers in the fresh produce section of your local grocery store. Just a touch of water on the edges of the wonton acts like a glue that will hold the edges together.

Ingredients:

1/4 cup dried shitake mushrooms
1/2 teaspoon salt
1/4 lb ground pork
1/2 cup minced fresh garlic chives
1 tablespoon light soy
1 tablespoon sesame oil
2 teaspoons rice wine
2 teaspoons fresh ginger, finely minced
1 clove garlic, minced
2 tablespoons cornstarch
1/2 teaspoon ground white pepper
45 thin round wonton wrappers
2 tablespoons canola oil
1 cup low sodium chicken broth
Ginger-soy dipping sauce (see recipe under sauces)

Instructions:

Soak the dried mushrooms in warm water for 30 min. Drain, remove stems, and mince.

In a large bowl, mix mushrooms, pork, chives, soy, sesame oil, rice wine, ginger, garlic, corn starch, and white pepper.

Fill wontons with meat mix, brush edges with water, fold over, and pleat.

Place pot stickers on lightly floured baking sheet.

In large non-stick pan, heat the canola oil. Brown pot stickers 3-4 min, then add chicken broth, cover and let steam 4-5 min.

Transfer to platter, cover and keep warm in oven at 180 degrees until ready to serve.