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Ingredients
½ cup vegetable oil
4 cloves garlic, minced
2 scallions, minced
2 tablespoons peeled, minced ginger
1 pound shiitake mushrooms, stems removed and discarded, minced
5 teaspoons dark soy sauce
20 square wonton wrappers
1 large egg, beaten
Nutritional analysis per serving
21 grams carbs; 12 milligrams cholesterol; 156 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 1 gram fiber; 262 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, over high heat, heat ¼cup oil. Add the garlic, scallions and ginger and cook, stirring, about 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft. Stir in the soy sauce. Set aside to cool.
- Step 2
Lay out 1 wrapper and place 1 tablespoon mushroom mixture in the center. Brush edges of the wrapper with egg. Gather 4 corners of the wrapper over filling and pinch together. Twist and press down to seal. Repeat with the remaining ingredients.
- Step 3
In a large skillet, with a tight-fitting lid, over high heat, heat 2 tablespoons oil. Add half the pot stickers, rounded-side down, and cook until browned, about 45 seconds. Drain the oil and turn the pot stickers. Add ⅓cup water, cover and steam until opaque, about 2 minutes more. Transfer to a platter. Wipe the skillet, add the remaining oil and repeat. Serve with soy-based dipping sauce.
Private Notes
Comments
Excellent. I made mine into rectangles and sautéed on each side then steamed. You do not have to wipe out the pan then because the oil is gone by the time you do both sides.
Excellent. I made mine into rectangles and sautéed on each side then steamed. You do not have to wipe out the pan then because the oil is gone by the time you do both sides.