Potstickers
Would you believe you don't need oil to cook potstickers? I brown them in a nonstick pan and they come out beautifully. The shine you see in the photo is just the natural translucency of the wrappers -- not oil.
- 1 medium yellow onion, minced
- 1 T minced fresh ginger
- 2 c. button mushrooms, diced
- 1 c. white cabbage, shredded
- 1 c. carrots, shredded
- ½ c. minced scallions
- 1 t. white pepper (or to taste)
- 2 T soy sauce
- 1 T rice wine or cooking sherry
- 1 t. sesame oil (for flavoring; may be reduced or omitted)
- 1 package round pot sticker wrappers*
*make sure you choose a brand with no animal products and no added oil. I use Wing Hing brand, with a panda on the package, available at Asian markets. The ingredients are flour, water, salt, and sodium benzoate as a preservative.
In a large chef’s pan, heat a little water or vegetable stock. Add the onions and ginger and cook until onions begin to soften. Add mushrooms, cabbage, carrots, and scallions. When vegetables are tender, mix in white pepper, soy sauce, rice wine, and sesame oil. Continue to cook until excess liquid has evaporated. Set aside to cool.
When mixture is cool, fill the potstickers. Place approximately 2 teaspoons of filling on each wrapper; moisten the edges with a finger dipped in water, and fold to seal. If you want to, you can use a fork to make indentations along the edge of each sealed potsticker.
Place potstickers in a hot nonstick skillet and allow the bottoms to brown slightly. Then add ¼ cup of water and cover the skillet immediately, allowing the potstickers to steam. Watch them carefully and remove them with a spatula when the water has evaporated. Repeat until all potstickers are cooked.
Serve with dipping sauce.
Dipping Sauce
⅓ c. soy sauce
⅓ c. rice vinegar
1 t. sesame oil
2 t. hot chili paste, sriracha sauce, or tabasco
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