Chef Tom Fraker
2 tablespoons Canola Oil
3 cloves Peeled Garlic, minced
1 Daikon, diced small
2 Carrots, diced small
8 ounces Fresh Mushrooms, diced small
1 medium Zucchini, diced small
3 Scallions, sliced thin
1½ cups Napa Cabbage, shredded
1 teaspoon Sugar
Sea Salt and Freshly Ground Pepper, to taste
1 package Potsticker Wrappers
1 Egg, lightly beaten
Your Favorite Stir Fry Sauce, as needed
1 pot Boiling Water
Canola Oil, as needed
Over medium/high flame, heat the canola oil and quickly sauté the garlic and the next 6 ingredients until just heated through.
Season with the sugar, salt and pepper and set aside to cool.
Fill each wrapper with about 1 Tablespoon of cooled vegetable filling.
Brush the edges of the wrappers with egg and fold over 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, separately so that they don’t stick together.
Heat up the additional canola oil in a sauté pan or wok and carefully place the poached pot stickers into shallow oil to quickly pan sear each side.
This should take less than 2 minutes. Let drain on paper towels and serve with the stir fry sauce.
Any extra filling can be frozen and used at a later time for pot stickers, won tons, Asian raviolis, etc.
These are great appetizers that are virtually loved by all.
For a spicier touch, you can add a little chile in the filling and serve with spicy sauces.