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| 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.
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Featured Reviews for This Recipe
From: Deantini
On Apr 26, 2009
Really, really good! Loved by kids and adults. I read most of the previous reviews before cooking and am glad I did. As always the reviews provide very valuable advise. Combining all of the advise this is what I ended up doing: I finely chopped all ingredients instead of shredding as it makes the mix more manageble. I used 1 cup of red onion which was 1/3 large red onion. I used 2 cups of shiitake mushrooms. I added 2 cloves of garlic. I used 1/2 tsp black pepper and the mix was fairly spicy. I used green onions instead of chives. I added a bit (1-2 tsp) soya sauce to the mix. I ended up with 41 pot stickers. The prep time is quite a bit longer than listed, 60 min instead of 30 min and I work pretty fast. Assembly of the pot stickers is easy, just wet the wonton wraps along the edge with water and crimp with a fork. I made them into 1/2 moon shapes, but I guess you can also make them look like wontons in a wonton soup, more like a pouch, see one of the pictures. Cooking was fast, approx 1 min to brown and 2-3 min of steaming. I did flip them over after steaming to make them brown on both sides. I served with a sauce of soya and sesame oil. Thank for sharing this great recipe. I will be making these often.
From: Odd Job
On Feb 15, 2009
awesome stuff. i added some soft tofu to the mixture, as well as some vinegar and soy sauce. tastes like i'm back in Qingdao!
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!
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