Potstickers

• ½ c dried shiitake mushrooms, reconstituted according to directions, stems removed, minced
• 2 c shredded napa cabbage
• ½ tsp salt
• ¼ bb minced port
• ½ c sliced scallions
• 1 Tbl soy sauce
• 1 Tbl sesame oil
• 1 ½ tsp mirin or white wine
• 1 ½ tsp minced fresh ginger
• 1 ½ Tbl cornstarch
• 1/8 tsp ground white pepper
• 45 wonton wrappers
• 4 Tbl canola oil
• 1 c chicken broth
• Ginger-Soy Dipping Sauce (recipe follows)

  Mix cabbage and salt in a large bowl and let stand 30 min.  Wring out cabbage and mix with mushrooms, pork, scallions, soy sauce, sesame oil, mirin, ginger, cornstarch and pepper.

  Place wonton wrapper on a flat surface.  Brush with water, add a spoonful of filling and press closed in a triangle.  Repeat with remaining wrappers and filling.

  Heat canola oil in a large non-stick skillet.  Add 10-12 potstickers in a single layer and sauté until brown.  Add ¼ c stock, cover and let steam 3-4 minutes.  Remove from pan and repeat with remaining potstickers until all are cooked.  Serve with dipping sauce.  Makes 40-45 potstickers

   

  Ginger-Soy Dipping Sauce
  • 5 Tbl rice wine vinegar
  • 6 Tbl soy sauce
  • 3 Tbl warm water
  • 1 ½ Tbl sugar
  • 1 Tbl sesame oil
  • 1 tsp sriracha
  • 2 Tbl minced fresh ginger
  • 2 tsp minced hot chili pepper

  Whisk together all ingredients and chill.

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