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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Fantastic Asian flavors and easy to make. Freeze well! Ingredients:
1 onion, sliced |
1 tablespoon minced ginger |
1 tablespoon minced garlic |
1 cup sliced shiitake mushroom |
1 red bell pepper, seeded and minced |
1 cup white cabbage, shredded |
1 cup carrot, shredded |
1 cup chopped chives |
1 teaspoon pepper |
1 teaspoon sesame oil |
1 tablespoon roasted sesame seeds |
1/4 cup chopped cilantro |
50 wonton wrappers |
sea salt |
healthy cooking oil |
Directions:
1. In a wok or large saute pan, add a little oil and saute onions, garlic, and ginger. Add the mushrooms and red pepper and stir. Add the cabbage, carrots and chives, then season to taste.
2. When mixture is soft, place in a colander to drain. Place mixture in a bowl and add sesame oil, sesame seeds, and cilantro when the mix has cooled off. Using the gyoza skins, make half moon dumplings keeping the bottom flat. Crimp edges with a fork or crimping tool. In a hot non-stick pan, coat lightly with oil and place potstickers. When bottom gets brown, add 1/4 cup of water and immediately cover. Watch the potstickers carefully and completely evaporate the water so that the bottom gets crispy again and sticks to the pot. I served mine with low sodium soya sauce mixed with a little lime juice, sweetened with brown sugar for dunking.
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