Pot Stickers, Spinach Variation |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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Ingredients:
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 |
Directions:
1. Combine boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain; discard stems, and mince caps.
2. Combine mushroom caps, rice, and next 8 ingredients, and stir well.
3. 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.
4. 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.
5. 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.
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