Shiitake Pot Stickers
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup vegetable oil
- 4cloves garlic, minced
- 2scallions, minced
- 2tablespoons peeled, minced ginger
- 1pound shiitake mushrooms, stems removed and discarded, minced
- 5teaspoons dark soy sauce
- 20square wonton wrappers
- 1large egg, beaten
Nutritional analysis per serving (20 servings)
156 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, over high heat, heat 1/4cup oil. Add the garlic, scallions and ginger and cook, stirring, about 30 seconds. Add the mushrooms and cook, stirring occasionally, until soft. Stir in the soy sauce. Set aside to cool.
- Step 2
Lay out 1 wrapper and place 1 tablespoon mushroom mixture in the center. Brush edges of the wrapper with egg. Gather 4 corners of the wrapper over filling and pinch together. Twist and press down to seal. Repeat with the remaining ingredients.
- Step 3
In a large skillet, with a tight-fitting lid, over high heat, heat 2 tablespoons oil. Add half the pot stickers, rounded-side down, and cook until browned, about 45 seconds. Drain the oil and turn the pot stickers. Add 1/3cup water, cover and steam until opaque, about 2 minutes more. Transfer to a platter. Wipe the skillet, add the remaining oil and repeat. Serve with soy-based dipping sauce.
Private Notes
Comments
Excellent. I made mine into rectangles and sautéed on each side then steamed. You do not have to wipe out the pan then because the oil is gone by the time you do both sides.
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