1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (19g) Recipe makes 24 servings The following items or measurements are not included below: garlic sprouts 1 package wonton skins |
||
| Calories 10 | ||
| Calories from Fat 2 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 4mg | 0% | |
| Potassium 41mg | 1% | |
| Total Carbohydrate 2.2g | 0% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 0.8g | ||
| Protein 0.3g | 0% | |
Ingredients
- 1 red onion, sliced
- 1 tablespoon minced ginger
- 1 cup sliced shiitake mushroom
- 1 cup white cabbage, shredded
- 1 cup carrot, shredded
- 1 cup chopped garlic sprouts or chives
- 1 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/4 cup chopped cilantro
- 1 package wonton skins, also called gyoza
- salt
- canola oil
Directions
1
In a wok or large saute pan, add a little oil and saute onions and ginger.2
Add the mushrooms and stir.3
Add the cabbage, carrots and chives.4
Season.5
When mixture is soft, place in colander to drain.6
Add the sesame oil and cilantro when mixture is cooled.7
Check for seasoning.8
Using the gyoza skins, make half moon dumplings keeping the bottom flat.9
In a hot non-stick pan, coat with oil and place dumplings.10
When bottom gets brown, add 1/4 cup of water and immediately cover.11
This will steam the dumplings.12
Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.13
Serve hot with soy sauce and vinegar for dipping.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Smashed Potato Chowder With Variations
Quick Lentil Italian Tomato Soup
Cucumber Mustard and Dill Salad
Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Vegetables
- Cuisine > Asian > Eastern > Chinese > Szechuan
- Cuisine > Asian > Eastern > Chinese > Hunan
- Cuisine > Asian > Eastern > Chinese > Cantonese
- Cuisine > Asian > Eastern > Chinese > Beijing
- Cuisine > Asian > Eastern > Chinese > Mongolian
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Holiday/Event > Religious > Hanukkah
- Occasion > Holiday/Event > Religious > Ramadan
- Occasion > Holiday/Event > Religious > Rosh Hashana
- Occasion > Gifts
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: averybird
On Dec 3, 2008
Very good, and so fresh! I used green onions and shiitakes, cut the pepper back to 1/2 tsp. The cilantro was subtle but added something special, I would not skip it. A tip- the wonton wrappers seal easily if you dab a bit of water around the edges with your pinkie. And for the person who asked, no need to flip them. After you cover them with water, they will steam the rest of the way and puff up nicely. Glad to hear these freeze well. Thanks!
From: Chef #517222
On Jul 23, 2008
These did not do much for us. They were all right, they turned out nicely, but overall, they were too chive-y, and my family found that the pepper had too strong of a taste. We probably won't make these again, unless we are craving something with chives.
From: spatchcock
On Aug 19, 2002
OH. MY. GOD.
Can I just say that BF and I just gobbled up ALL OF THESE!?!?!?! Granted, we hadn't eaten all day but WOW, I think I won't have my cholesterol checked this week like I'd planned 
These were WONDERFUL! Really great! Be sure to really slam that lid down right away when you're throwing the water in the pan so you don't get completely covered with boiling grease! Also, I couldn't find shiitake mushrooms at the normal grocery store and the ethnic ones were all closed so I just used normal raw sliced mushrooms. Didn't have chives or garlic sprouts either, so I just used green onions! These are PHENOMENOL--served with sushi and some hoisin and S&S sauce as condiments.
From: HollyJane
On Aug 10, 2004
These were very good. I love vegetarian pot stickers, and they are so hard to find in restaurants. It is really worth finding the shiitake mushrooms for this recipe. They give it a great flavor. I added a little soy sauce to the mix. I may add a little fresh minced garlic next time. Thanks for a great recipe. I will be making these often!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved