Sunday, March 6, 2011

Vegan Mushroom Potstickers

10 dried shiitake mushrooms
1 cup hot water
1 pound wild or button mushrooms, chopped
1 cup loosely packed shredded cabbage
1 bunch green onions, chopped (green and white parts)
4 garlic cloves, minced
2 tablespoons freshly grated ginger
1/4 cup tamari sauce
2 tablespoons toasted sesame oil
Pinch of sugar or more to taste
30 round wonton wrappers
2 tablespoons canola oil, adding more if necessary.

Combine shiitakes and water in a small bowl and set aside to rehydrate mushrooms, about 5 minutes. Drain and chop.
In a large bowl, combine shiitakes, fresh mushrooms, cabbage, green onions, garlic, ginger, tamari, sesame oil, and sugar.
Fill a wonton wrapper with a scant tablespoon of mushroom filling.
To seal, dip your finger in water and lightly moisten the edges of the wonton wrapper and fold over to form a half-circle, pressing the edges together.
Repeat with remaining wonton wrappers and filling.
Heat oil in a large skillet over medium-high heat. Add 10 to 12 potstickers to skillet and cover with a lid.
Cook potstickers for 2 to 3 minutes each side, keeping skillet covered. Gently remove potstickers and repeat with remaining postickers, adding more oil if needed. 
Serve potstickers warm with your favorite Asian dipping sauce.


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