Ingredients 2 tablespoons Canola Oil 3 tablespoons Melissa's Fire Roasted Garlic -- minced 1 each Melissa's Daikon -- diced small 2 each Melissa's Organic Carrots -- diced small 8 ounces Melissa's Dried Shitake Mushrooms -- reconstituted 1 medium Melissa's Green Zucchini -- diced small 3 each Scallion -- sliced thin 1 1/2 cups Melissa's Napa Cabbage -- shredded 1 teaspoon Sugar to taste Melissa's My Grinder Coarse Sea Salt to taste Melissa's Rainbow Peppercorns 1 package Melissa's Potsticker Wrappers 1 Egg -- lightly beaten 1 tub Melissa's Stir Fry Sauce 1 pot Boiling Water as needed Canola Oil

Preparation

Clean and slice all vegetables and then quickly sauté in the oil and fire roasted garlic. Also, season with salt, pepper and sugar. 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 drop 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 Melissa's Stir Fry sauce. If the sauce is too potent for your taste, then dilute with water and serve warm or room temperature. Makes about 50-60 pot stickers. Any extra filling can be frozen and used at a later time for pot stickers, won tons, Asian raviolis, etc.