Vegetarian pot stickers
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Vegetarian pot stickers
Last updated 6/12/2012 1:28:26 AM. Recipe ID 63803. Report a problem with this recipe.
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      Title: Vegetarian pot stickers
 Categories: Digest, Feb95, Vegetarian
      Yield: 20 Servings
      4    Chinese dried black
           (shiitake) mushrooms, soaked
           In hot water
      1 c  Spinach leaves, chopped
    1/2 c  Napa cabbage, chopped
    1/2 c  Bamboo shoots, daikon or
           Fresh or canned water
           Chestnuts, chopped
    1/2 c  Pressed bean curd or tofu,
           Chopped (proven optional or
           Easily reduced)
      1 tb Green onion, minced
      1 ts Fresh ginger, minced
      2 ts Soy sauce
      1 ts Rice wine or dry sherry
      1 ts Cornstarch
    1/2 ts Sesame oil
      1 pn White or black pepper
      1 lb Pot sticker wrappers, or
           Homemade sheet pasta
      2 ts Vegetable oil
      2 c  Vegetable stock
  1. Squeeze excess water from mushrooms. Remove stems and discard;
  finely chop caps. Place mushrooms in a large bowl, and add spinach,
  cabbage, bamboo shoots, bean curd, green onion, ginger and garlic
  (and anything else you wish at this point-my friend added sprouts and
  put in less than half the tofu called for, and I'll probably add some
  fresh Japanese mustard leaves and Swiss chard stalks, and maybe some
  carrots bits, and leave out the tofu entirely). Mix gently with soy
  sauce, wine, cornstartch, sesame oil, and pepper. Refrigerate until
  ready to use.
  2. Spoon 1 Tablespoon of filling into the center of each pot sticker
  wrapper (friend said she's going to stuff them a little fuller next
  time). Moisten edge of wrapper, fold over to make a half-circle, and
  pleat edges firmly together. Set each pot sticker upright on a
  platter, so that a flat base is formed.
  3. In a large non-stick or cast iron skillet, heat the 2 teaspoons of
  vegetable oil on medium high. Place pot stickers close together in
  the pan and fry about 1 minute, or until bottoms begin to brown. Pour
  enough vegetable stock into the pan to cover bottom half of pot
  stickers. Cover pan, reduce heat to medium, and cook 7 minutes, until
  the stock evaporates.
  Makes about 20 pot stickers.
  "Dip these in bowls of soy sauce, rice vinegar, hot chili pepper oil,
  and fermented black bean sauce."
  Ovo-vegetarian (I guess from the pot sticker wrappers?) Nutritional
  info per serving (no idea how many constitute a serving,
  unfortunately) Cal: 159 (25% from fat, when bean curd is used) Prot:
  7 g Fat: 4 g Carb: 22 g Sod: 343 g Chol: 24 mg (pot sticker wrappers
  again?) Fiber: 2 g

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Recipe ID 63803 (Apr 03, 2005)

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