Asian Pot Stickers
By Chef Tom Fraker

Ingredients

2 Tablespoon Canola Oil

2 Tablespoons Melissa's Peeled Garlic -- chopped fine
3/4 pound Shishito Peppers – sliced into rounds
1/2 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 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.
Stir fry for 5 minutes while stirring.
Set aside and let the vegetables cool.
In a small bowl, whisk the egg with a splash of water. This is your egg wash.
Once the veggies are cooled, paint the outside edge of a wrapper with egg wash.
Next, fill the wrapper with about 1 teaspoon of cooled vegetable filling.
Fold over the side and press to seal.
Repeat for the remaining pot stickers.
Boil some water in a large pot.
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 additional canola oil in a sauté pan or wok and then place the poached pot stickers into shallow oil and quickly pan sear each side.
This should take less than 2 minutes. Let drain on paper towels and serve with the stir fry sauce.