- Rating:
- Servings:
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 Tablespoon Canola Oil
- 2 Tablespoons Melissa's Peeled Garlic -- chopped fine
- 1 pound Shishito Peppers – sliced into rounds
- 1 large Daikon -- small dice
- 2 Carrots -- small dice
- 1 Green Zucchini -- small dice
- 1 teaspoon sugar
- to taste Kosher Salt and Freshly Ground Pepper
- 1 pkg Melissa's Won Ton Wrappers
- 1 egg -- lightly beaten ( used to seal the pot sticker wrappers)
- Your Favorite Stir Fry sauce, as needed
- 1 pot of Boiling water
- canola oil, as needed
Directions
Heat the oil in a pan and add the garlic and the next 6 ingredients. Let vegetables cool. Then fill each wrapper with about 1 Tablespoon of cooled vegetable filling. Fold over the side to seal and then paint the sides of the wrappers with egg wash.
In a separate pot, boil water. Carefully drop the pot stickers into the boiling water and quickly poach them for about 2 minutes. Remove from water and let dry.
You can store them in the refrigerator until final service or serve, as is. The other option is to heat up the additional canola oil in a sauté pan or wok and then place the poached pot sticker into shallow oil and quickly pan sear each side. This should take less than 2 minutes.
Let drain on paper towel and serve with the stir fry sauce.
