Chef Tom Fraker
Asian Pot Stickers
Category
Appetizer
Servings
50 - 60 pot stickers
Prep Time
1 hour
Cook Time
5 minutes
Author:
Chef Tom Fraker
Ingredients
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2 tablespoon Canola Oil
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2 tablespoons Melissa's Peeled Garlic, chopped fine 3/4 pound
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Shishito Peppers, sliced into rounds 1/2 large
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2 Daikon, small dice
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1 Carrot, small dice
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1 Green Zucchini, small dice
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1 teaspoon Sugar to taste
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Kosher Salt and Freshly Ground Pepper
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1 package Melissa's Won Ton Wrappers
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1 Egg, lightly beaten (used to seal the pot sticker wrappers)
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Your favorite Stir Fry sauce, as needed
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1 pot of Boiling Water
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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.
Filed in:
Appetizer,
Asian Pot Stickers,
Carrots,
Daikon,
Organic Carrots,
Organic Garlic,
Organic Zucchini,
Peeled Garlic,
Pot Stickers,
Shishito Peppers,
Won Ton Wrappers,
Zucchini
