Chinese New Year Pot Stickers
By Chef Tom Fraker


3 cups Melissa’s Daikon, diced small
2 organic carrots, diced small
8 oz. Melissa’s Dried Shiitake Mushrooms, reconstituted
1 medium Melissa’s Organic Zucchini, diced small
3 scallions, sliced thin
1½ cups baby bok choy, shredded
2 Tbsp. canola oil
3 cloves Melissa’s Black Garlic
1 tsp. sugar
1 pkg. Melissa's Pot Sticker wrappers
1 egg, lightly beaten
2 cups teriyaki sauce
2 Tbsp. canola oil


Clean and slice all vegetables and then quickly sauté in the oil with black 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 diagonally and paint the edges of the wrappers with egg wash to seal.

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 teriyaki or hoisin sauce.

If the sauce is too potent for your taste, then dilute with water and serve warm or room temperature.

Any extra filling can be frozen and used at a later time for pot stickers, won tons, Asian raviolis, etc.

Servings: 60