Pot Stickers Filled with Bok-Choy and Shittake Mushrooms

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Pot Stickers Filled with Bok-Choy and Shittake Mushrooms

 

Filling:

1 1/2 pounds bok choy

2 tablespoons peanut oil

2/3 lb. shittake mushrooms, finely chopped

1 tablespoon dark sesame oil

1 teaspoon chili oil

1/4 teaspoon salt

3 tablespoons minced fresh ginger

4 garlic cloves, finely chopped

1 8 oz. can water chestnuts, chopped

4 green onions, chopped

2 teaspoons cornstarch 3 tablespoons soy sauce

1 12-oz package pot sticker wrappers 4 teaspoons rice wine vinegar

 

2 teaspoons peanut oil

2 teaspoons dark sesame oil

 

For dipping:

Rice wine vinegar, Chili oil, or Hot mustard with soy sauce

 

Cut bases off bok-choy, leaving about an inch of stalk on the leaves. Wash &

dry leaves; chop fine. In pan, over medium heat, saute bok-choy & mushrooms in

oils; add salt. When vegetables are just tender, add ginger, water chestnuts,

garlic & green onions. Cook 5 minutes. In cup, dissolve cornstarch in soy sauce

& vinegar. Add to vegetables; cook until sauce thickens & is absorbed. Remove

filling from heat; cool. To fill pot stickers, place one level tablespoon of

filling in center of each wrapper. Dip your finger in water & paint a circle

around the edge of the wrapper. Bring the sides together & crimp. Make sure

they are completely sealed. Slick a pan with half the peanut & sesame oils;

place over medium-high heat. When the oil is hot, crowd half the pot stickers

into the pan in a single layer. Fry until crisp on the bottom, about 5 minutes,

then cover the bottom of the pan with 1/4 inch water. Cover the pan & allow the

pot stickers to steam, until they turn

slightly translucent, 5 minutes. Remove the pot stickers & keep warm. Wipe out

the pan & repeat with the second batch. Makes 48 pot stickers.

 

 

 

 

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