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Shiitake Pot Stickers

1/2

pound

shiitake mushrooms, sauteed

1/2

cup

chopped Napa cabbage, blanched

1/2

inch piece gingerroot, peeled and chopped

1

garlic clove minced

1

tablespoon

soy sauce

1/4

teaspoon

Oriental sesame oil

1

large

egg, beaten lightly

1/4

cup

water chestnuts, rinsed and finely chopped

2

tablespoons

scallions, minced

2

tablespoons

cilantro, finely chopped

1

package

Gyoza round wonton wrappers

Cornstarch,, for dusting the baking sheet

2

tablespoons

vegetable oil

1

In a food processor, pulse to fine chop first 7 ingredients. Transfer filling to

2

a bowl and fold in water chestnuts, scallions and cilantro. Place 1 heaping

3

teaspoon of the filling in the center of 1 of the wrappers and moisten the edges

4

with water. Gather the edge of the wrapper up and around the filling and form a

5

waist with the wrapper, pushing the dumpling from the bottom and keeping the

6

filling level with the top of the wrapper. (The filling should not be enclosed.)

7

Continue to make dumplings with the remaining wrappers and filling in the same

8

manner and arrange them in one layer on a baking sheet lined with waxed paper

9

dusted lightly with the cornstarch. In a large non-stick skillet heat 1

10

tablespoon of the oil over high heat until it is hot but not smoking. Fry half

11

the dumplings, flat side down, over moderately high heat for 1 minute, or until

12

the undersides are golden. Add 1/2 cup water and steam the dumplings, covered,

13

over moderate heat for 3 minutes, or until filling is cooked through. Serve

14

immediately or transfer to serving plate and cover with foil to keep warm. Add

15

the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings

16

in the same manner.

Servings: 4

Yield: 4 Dozen

Nutrition Facts

Serving size: 1/4 of a recipe (1.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

88.49

Calories From Fat (83%)

73.07

% Daily Value

Total Fat 8.25g

13%

Saturated Fat 0.91g

5%

Cholesterol 46.5mg

16%

Sodium 149.28mg

6%

Potassium 71.67mg

2%

Total Carbohydrates 1.76g

<1%

Fiber 0.3g

1%

Sugar 0.26g

 

Protein 2.24g

4%