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Appetizer
65 pot stickers
1 hour
15 minutes
Chef Tom Fraker
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 Melissa’s Perfect Sweet Onion, diced small
2 cups Napa cabbage, shredded
2 carrots, shredded
2 tablespoons fresh ginger, minced
3 cloves Melissa’s Peeled Garlic, minced
1 cup button mushrooms, chopped
1 Serrano chile, minced
2 teaspoons sesame chili oil
2 teaspoon soy sauce
2 teaspoon seasoned rice vinegar
1 pound ground pork, cooked (optional)
1/4 cup fresh cilantro, chopped
1 egg
Splash of water
2 packages Pot Sticker Wrappers
In a sauté pan, heat the oil and melt the butter. Add the onion and sauté for 3 minutes. Stir in the cabbage and the next 8 Ingredients (add the pork now if using). Cook until heated through, about 3 minutes. Stir in the cilantro.
In a small bowl, whisk together the egg and the water.
To make the pot stickers, place a spoonful of the sauté mixture in the center of a pot sticker wrapper, brush the edge with the egg mixture, fold over and pinch the edges closed. Repeat for the rest of the wrappers.
Heat a small amount of oil in a sauté pan. Add the pot stickers, curved side up and cook until the bottom is browned. Turn the heat down to low and carefully add 1/4 cup of water to the pan. Cover and cook until the dough is translucent, about 6-8 minutes. Serve with your favorite dipping sauce. Makes about 60-70 pot stickers.
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