Pot Stickers Filled with Bok-Choi and Shittake Mushrooms
| FILLING: | | |
| 1-1/2 | pounds bok choi | 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 |
| FOR FRYING POT STICKERS: | | |
| 2 | teaspoons peanut oil | 2 | teaspoons dark sesame oil |
| FOR DIPPING: | | |
| Rice wine vinegar, Chili oil, or Hot mustard with soy sauce |
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Cut bases off bok-choi, leaving about an inch of stalk on the leaves. Wash & dry leaves; chop fine. In pan, over medium heat, saute bok-choi & 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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