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Categories:
boiling water shiitake mushrooms rice water chestnuts green onions cornstarch gingerroot dark sesame oil egg garlic wrappers cornstarch vegetable oil water
Viewed: 53 - Published at: 6 years agoIngredients
- 1 cup boiling water
- 1 (7/8-ounce) package dried shiitake mushrooms
- 1/2 cup cooked long-grain rice
- 1/3 cup finely chopped canned water chestnuts
- 1/3 cup minced green onions
- 1 tablespoon cornstarch
- 1 tablespoon minced peeled gingerroot
- 1 teaspoon dark sesame oil
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 egg white
- 1 garlic clove, minced
- 30 won ton wrappers
- 2 teaspoons cornstarch
- 4 teaspoons vegetable oil, divided
- 1 cup water, divided
Method
- Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain; discard stems, and mince caps.
- Combine mushroom caps, rice, and next 8 ingredients, and stir well.
- Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying out), spoon about 1 tablespoon spinach mixture into center of each wrapper.
- Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinked with cornstarch; cover loosely with a towel to keep them from drying out.
- Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm.
